chipolte pepper

Made with local fresh ingredients and bursting with the flavors of summer, Vegetarian Corn Chowder takes just over 30 minutes to make. It's rich, hearty and creamy bowl of chowder.

Vegetarian Corn Chowder

corn

onion

russet potatoes (peeled and diced (about 2 medium potatoes))

carrot (diced)

celery (diced)

garlic (minced)

tsp salt

tsp pepper

chipotle pepper (diced, or substitute with 1/4 tsp red pepper flakes)

tsp yellow curry powder

coriander

turmeric

vegetable stock

heavy cream

olive oil

tbsp butter

tbsp cilantro (minced (optional))

Shuck the corn and remove silk. Carefully slice the kernels off the cob. Reserving about 1/2 cup of the kernels and set them aside.&nbsp;

Peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2" x 1/2". Mince the chipotle pepper.

Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander, turmeric and chipotle. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.

Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).

Add the vegetable stock. Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender.&nbsp;

When the potatoes are tender, remove about 1/3 of the soup and add to a blender. Blend until creamy and pour back into the stock pot.

Add the cream and stir together well.

Garnish with reserved corn and minced cilantro.

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The most viewed chipolte pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetarian Corn Chowder

The most viewed chipolte pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine