March 1, 2012
Rushing to Relax
April 1, 2012

Corn Chipotle Chowder

This corn chipotle chowder recipe is courtesy of the lovely Lise’s kitchen. Try it out and let us know how you like it!


• 8 ears of cooked shucked corn ~6 cups (canned if no fresh corn around) 2 Tbsp unsalted butter
• 1/2 tsp minced chipotles in adobo sauce
• 2 tsp sea salt
• 6 green onions sliced thin (white and light green parts)
• 1 1/2 cup of whole milk (who am I kidding, I always use cream) 1 1/2 cup of water
• Fresh ground pepper to taste


  1. Melt butter until foamy and add chipotles, 1/2 tsp of salt and pepper with 2/3 of the green onion. Cook until green onions have started to soften.
  2. Add half the corn kernels, the remaining salt, milk (or cream) and water. Bring to gentle boil and then reduce heat and simmer for 15 minutes.
  3. Let soup cool before pouring into a blender to puree.
  4. Stir in remaining corn and green onions. Reheat and serve. Enjoy!