Chipotle Corn Chowder

D

DeadHeadHorn

500+ Posts
I just put this recipe together the other night. I'm on a big soup kick, it being winter and all, and this one came out really well.

Olive oil
1 onion
1 carrot
2 ribs celery
5 cloves garlic
1 potato
2 cans corn (or 2-3 C fresh corn)
1 C cream
3 C vegetable stock
1 can Chipotles in adobo sauce*

Prep mirepoix by dicing onion, celery, and carrots and sweating over medium-low heat in a few TBS's of olive oil for 5-10 minutes. Mince garlic and dice potato. Add to mirepoix and cook for a few more minutes.

Add stock, corn (drain and reserve 1/2 of kernels), and chipotles (to taste).

Bring to a boil, reduce heat slightly, and cook for 30-minutes to an hour. Remove from heat and add cream. Puree in batches until smooth.

Add a bit of the reserved corn and serve. I garnished mine with some roasted red bell peppers.


*I've recently found a bottle of straight adobo sauce, which has all of the flavor of the chipotles, but not quite as much heat, which is perfect.
 
that sounds freaking awesome

i would add some crab meat to that to increase the awesomeness

i dont know where to buy the chipotles in adobo in austin though
 
If the Walmart here in Weatherford sells the cans of chipotle in adobe, they HAVE to sell them in Austin...they're in the Mexican section by the salsas...
 
Yeah, the garlic flavor gets a lot milder when it cooks down.

Crab sounds like a most excellent addition to the soup. Re: the spiciness, I would definitely do it to taste, but you want a nice chipotle flavor in there. I don't like to go crazy on the spiciness, and using just the adobo sauce is really the way to go. I found it at a Mexican market here in L.A. I would think that Fiesta would carry something similar.
 
Made this on Saturday, and was really pleased. Very easy. I didn't worry about chopping/dicing too much, because you just puree the whole thing at the end. Very thick, as a good chowdah should be. A few observations:

1. The straight adobo sauce was hard to work with. Surprised at how thick it was, and couldn't figure out a good way to open the stupid bottle. Eventually popped the lid off with a wine opener, it was the fourth kitchen implement I tried. The adobo itself was basically a thick, thick paste (had to really force the spoon in there to get it out) that eventually broke down as the soup simmered. I wouldn't classify it as sauce, whatever it is. Maybe I just got the wrong thing? Good taste, though. Mildly spicy. Used half of the small bottle, that was more than enough.

2. I thought the soup was good when it was done. I had about half a container of crab claw meat in the fridge, and dumped it in. The soup became incredibly good with this addition.

Thanks again, deadheadhorn.
 
Glad it worked out for you.

Sounds like you got some other sauce than what I found. The stuff I got is a bottle of what they normally pack the chipotles with in those small tins. I'd usually just use that sauce instead of the chipotles b/c the peppers themselves are so damn hot.

I was surprised when I found the stuff. It's cheaper than the cans of chipotles and has all the flavor and heat I want. I'm running to the store tonight so I'll snap a picture of it.

The crab meat addition is a stroke of genius.
 
By the way, I found the adobo stuff at HEB, in the always-popular "ethnic foods" aisle. Next time I make this, and I certainly will, I'm going to try and find the adobo sauce instead of that paste stuff.
 
Here's the chipotle sauce:


IMG_0370.jpg
 
Well, heh heh, my face is red. This is what I used, which is actually an adobo mole. Note the stupid lid:

1178K.gif


So I'll bet my soup tasted way different. That said, it was really good, finished it off last night. So I actually made a crab mole corn chowder. Ha. Will try it your way next time.
 
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