Get ready to transform your ordinary weekend meal into an extraordinary culinary adventure! This Saturdays with Rachael Ray Corn and Chipotle Chowdah is not just a soup—it's a flavor explosion that will transport you from your kitchen to a gourmet restaurant in just 45 minutes. Packed with smoky chipotle heat, sweet corn, and hearty potatoes, this chowder promises to become your new weekend comfort food obsession that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups corn kernels
- 1 cup diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo, chopped
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 4 cups of corn kernels, 1 cup of diced potatoes, 1 chopped onion, 2 minced garlic cloves, 1 chopped chipotle pepper in adobo, 4 cups of chicken or vegetable broth, salt and pepper to taste, and 2 tablespoons of olive oil.
- In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the potatoes to soften slightly.
- Stir in the chopped chipotle pepper, mixing well to distribute the flavor throughout the vegetables.
- Pour in the 4 cups of chicken or vegetable broth, ensuring that all the ingredients are submerged. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the chowder simmer for about 15 minutes, or until the potatoes are tender.
- After the potatoes are cooked, add the 4 cups of corn kernels to the pot. Stir well to combine and let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Season the chowder with salt and pepper to taste, adjusting according to your preference.
- Once the chowder is heated through and the flavors have developed, remove the pot from heat. You can serve the chowder as is, or for a creamier texture, use an immersion blender to blend a portion of the chowder before serving.
- Serve the chowder hot, garnished with additional corn or a sprinkle of fresh herbs if desired. Enjoy your Saturdays with Rachael Ray Corn and Chipotle Chowdah!
Tips
- Use fresh corn kernels when possible for the most vibrant flavor and texture.
- Adjust the chipotle pepper quantity to control the heat level—start with less and add more if you want more spice.
- For a creamier texture, blend about 1/3 of the chowder before adding the final corn kernels.
- Consider garnishing with fresh cilantro or green onions for an extra flavor boost.
- If you prefer a vegetarian version, use vegetable broth and skip any meat-based additions.
- Let the chowder simmer slowly to allow the flavors to develop and meld together beautifully.
- For added richness, you can stir in a splash of heavy cream or a pat of butter at the end.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
