Chipotle Corn Chowder
recipe inspired by Brown Eyed Baker
Yield: 6 servings

1 tablespoon butter
4 cloves garlic, minced
1 small onion, diced very small, about 1/4″
2 chipotle peppes in adobo sauce, finely minced
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons flour, I used brown rice flour
6 cups milk
3 cups diced Yukon gold potatoes, no bigger than 1/2″
1 – 2 cups shredded cheese, I used both Monterrey jack and cheddar
4 large ears of corn, about 4 cups kernels removed from the cob
juice from 1 small lime, about 1-2 tablespoons, adjust to taste
1 tablespoon liquid from chipotle peppers, adjust to taste
Optional: additional cheese and crumbled bacon for topping

Melt the butter in a large soup pot over medium heat. Add the garlic, onion and chipotles and saute for 5 minutes or so, until the onions are tender. Add all the spices and the flour and stir until the flour dissolves onto the vegetables. This should only take a minute or so. Slowly pour in the milk and continue stirring. Add the potatoes, increase the heat just enough to bring to a boil and then immediately reduce the heat to a low simmer. (You do not want to actually boil the milk.)

Let the potatoes cook for about 10 minutes, until tender. Stir frequently. Add the corn, the lime juice and the chipotle liquid. Let the corn simmer for about 5 minutes, then add the cheese and stir to combine. Let it simmer for a few minutes more to completely melt the cheese. Remove from the heat and serve immediately. Top with additional cheese and crumbled bacon, if desired. Enjoy! – See more at: