Description
Chipotle Corn Chowder is a creamy, vegan, and gluten-free soup made with summer vegetables like sweet corn, red potatoes, and zucchini. Infused with smoky chipotle peppers and fresh basil, this chowder offers a comforting, spicy-sweet flavor that’s perfect year-round.
Ingredients
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2 tablespoons olive oil
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3 cups red potatoes, diced
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½ onion, diced
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2 cloves garlic, minced
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3 cups sweet corn kernels
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1 large zucchini, diced
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1 teaspoon salt, or to taste
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3 cups vegetable broth
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1 cup original almond milk
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1–2 chipotle peppers in adobo, to taste
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½ cup fresh basil leaves, loosely packed
Optional Toppings:
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Seeds
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Nuts
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Olive oil or pesto
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Hot sauce
Instructions
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Sauté Vegetables:
In a large pot over medium-high heat, heat olive oil. Add potatoes, onion, garlic, corn, zucchini, and salt. Sauté for 5–7 minutes, until tender-crisp. -
Simmer:
Add vegetable broth and bring to a simmer. Cook until potatoes are soft, about 10 minutes. -
Blend for Creaminess:
Transfer 3 cups of the soup to a blender. Add almond milk and chipotle peppers. Blend until smooth. -
Combine:
Return the blended mixture to the pot. Stir well. Season to taste with salt and pepper. -
Serve:
Ladle into bowls and top with basil, pesto or oil, hot sauce, and seeds or nuts as desired.
Notes
Adjust chipotle peppers based on heat preference.
Almond milk and blended veggies give a dairy-free creamy base.
Fresh corn adds great flavor, but frozen works well too.
For extra richness, use roasted corn or add more basil or pesto when serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired / American