This chowder makes me feel like the best cook ever.
It is tasty.
It is cheesy.
It is spicy.
It has hominy in it. Hominy is such a great food word.
It is cheesy.
It will make you want to share my blog with everyone. Hopefully.
Got the point? All in all, I have been tooting my own horn ever since I made this amazing chowder. I wish I could say it was my dazzling cooking skills, but really, this is just a great recipe that anyone can enjoy. I put some adobe and bell peppers, cream, broth, 3 different kinds of corn, spices, potatoes, cheddar, then topped it all with some avocado. Words cannot describe how amazing this turns out. Thick, sweet, spicy, and good to the last spoonful. I am excited for you to try it!
Here is how you make my Chipotle Cheddar Corn Chowder (a.k.a. Lindsey Soup around here)
Time: 45 minutes (including prep)
Serves: 4-6 bowls
- 4 tablespoons unsalted butter
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- a dash of pepper, to taste
- 2 chipotle chili’s–diced with 2 tablespoons of the adobo sauce (I would say this is a “medium” heat level for those who are not used to the distinct kick of adobo sauce – adjust with more or less sauce to taste)
- 3 celery stalks, sliced into half-moons
- 1 green bell pepper–diced
- 4 large cloves garlic–minced
- 4 tablespoons flour
- 2 cups 1/2 & 1/2
- 3 or 4 cups chicken stock/broth
- 1/2 teaspoon kosher salt
- 2 large russet potatoes–diced medium
- 2 cups sharp cheddar
- 1 (16oz.) can hominy
- 1 small can cream style corn
- 1/2 cup frozen sweet white corn kernels
- 1 avocado–diced (for garnish)
- In large, heavy pan, heat butter over medium-high heat.
- Add cumin, oregano, and paprika. Stir for one minute until butter is melted.
- Add chipotle chilis. Let sweat until they turn a bright color.
- Add celery and pepper. Sauté until they begin to soften.
- Add garlic. Sauté 1 minute while stirring.
- Add flour and stir to make roux.
- When it clumps together, slowly stir in liquids. You will need to keep stirring every 3-5 minutes to prevent the cream from developing a film on top.
- Add diced potatoes and let simmer until potatoes are tender. (20 minutes)
- In the last 10 minutes, add grated cheeses in small handfuls, stirring until melted. I turned the heat down low for this.
- Add drained hominy, frozen corn, and cream style corn.
- Serve with avocado garnish.
Little else needs to be said in favor of my chipotle cheddar corn chowder. I have never had soup this delicious in all my life. Spicy, sweet, savory, and oh-so-satisfying. You don’t even need a side dish. The avocado garnish balances perfectly with the spicy chipotle peppers and cheesy broth. Go make yourself a bowl!
Lots of love,