About this recipe
It’s soup season, and Harmons‘ Chef Laura Fletcher brings warmth into the kitchen with her chipotle corn chowder soup. If you’re looking for a gluten- and dairy-free soup, follow the recipe below for this perfect balance of heat and spice.
“Chipotle is a medium, entry level spice,” Fletcher said. “It’s not going to be a spice bomb.”
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Note that coconut is prevalent in this recipe, with both coconut oil and coconut milk on the ingredient list. You can add meat if you want, such as pulled chicken, to bulk up the soup and add protein.
Serve the chipotle corn chowder with regular or jalapeno-cheddar cornbread.
Ingredients
Chipotle Corn Chowder
Directions
Chipotle Corn Chowder
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In a large heavy-bottomed skillet set over medium-high heat, add the diced onion, carrot, celery, garlic, and 1 tablespoon kosher salt.
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Cook, stirring occasionally, until the vegetables are fork-tender.
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Add the vegetable stock, chicken bouillon, diced potatoes, and chipotle in adobo.
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Bring to a boil and cook until the potatoes are tender.
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Using an immersion blender, blend the soup until smooth.
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Reduce the heat to medium-low and add the coconut milk and corn kernels.
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Simmer until heated through.
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Taste and adjust salt as needed.
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Garnish with cilantro and serve.
TIP:
Serve with regular or jalapeño-cheddar cornbread. Pulled chicken may be added for extra protein.
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