Chipotle Corn Chowder

Name: Chipotle Corn Chowder
Cook time: 6 h
Total time: 6 h
Cuisine: American
Ingredients: 4 cups vegetable broth; 4 cups fresh or thawed frozen corn kernels; Salt and freshly ground black pepper; 1 or 2 chipotle chiles in adobo, minced; 2 tablespoons minced fresh cilantro or flat-leaf parsley, for garnish; Salt and freshly ground black pepper; 2 tablespoons minced fresh cilantro or flat-leaf parsley, for garnish; 2 teaspoons olive oil (optional); 1 celery rib, chopped; 1 medium-size yellow onion, chopped; 4 cups fresh or thawed frozen corn kernels; 1 large Yukon Gold potato, peeled and cut into ¼-inch dice

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Creamy and rich, this chowder can be made with either fresh or frozen corn kernels. For less heat, use only one chipotle chile instead of two. Pureeing a portion of the chowder helps thicken the broth and bring out the flavor of the corn.

Ingredients

2 teaspoons olive oil (optional)
1 medium-size yellow onion, chopped
1 celery rib,

Americas
United States
Soup
Vegan
Gluten-free

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and celery and sauté until softened, about 5 minutes. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.
Transfer the vegetables to th