Recipes
CHIPOTLE CORN CHOWDER
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PrintINGREDIENTS
- Servings: 6
- 8 ears of corn, cooked (I prefer them done on the grill, since it adds that smoky flavor!)
- 1 cup cooked white beans (I used Marrow beans)
- 4 cups vegetable stock
- 1 chipotle pepper, diced (from a can of chipotles in adobo, found in the Mexican food aisle)
- Salt and pepper to taste
- Red onion, cilantro, or parsley to garnish
DIRECTIONS
Slice all of the corn off the ear, getting as close to the core as possible.
Pour 2 cups of stock and half of the corn into a blender and pulse to puree. Pour into a large saucepan over medium heat.
Stir in remaining corn, stock, beans, and chipotle pepper.
Season with salt and pepper and heat through.
Serve with chopped onion or herbs to garnish.
RECIPE REVIEWS
Jul/12/2010 07:07 am runnergirl630
this looks so delicious! do you use sweet or regular corn? approx how many cups of corn do you use? our summer schedule is insane and i'd like to try using frozen corn. thanks.
this looks so delicious! do you use sweet or regular corn? approx how many cups of corn do you use? our summer schedule is insane and i'd like to try using frozen corn. thanks.
Jul/12/2010 07:07 am jmgallo
I think I get about 3/4 of a cup per ear of corn! You can also puree some of the beans with the corn and stock to thicken it!
I think I get about 3/4 of a cup per ear of corn! You can also puree some of the beans with the corn and stock to thicken it!
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