Chipotle cheddar corn chowder from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 90) by Tieghan Gerard

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Notes about this recipe

  • Eat Your Books

    Can substitute feta cheese for cotija cheese.

  • Lsblackburn1 on August 28, 2025

    Second time making this - forgot how yummy it is. Served it with avocado and cotija cheese.

  • anya_sf on July 10, 2025

    Really good. It was spicy enough for our taste (we didn't want very spicy; I removed the chipotle seeds), although I could see adding extra adobo sauce.

  • Bessp on June 17, 2024

    Doubled the chipotle to use a can I had in the fridge, and we like the smokey flavor. Topped with charred corn, creme fraiche, and cilantro. Blended the soup more than recommended because we like it smoother. This is a complex, light, but hearty soup, great for using lots of fresh corn. Delicious!

  • averythingcooks on June 10, 2022

    I cut this in 1/2 which = the perfect amount for 2 big dinner bowls plus lunch for 1. Shaxon's note readied me to "heat it up" if necessary and near the end I did add some ground chipotle chili and some pickled hot peppers for a pop of colour. I used my immersion blender but I also loved the look of the whole kernels in the photo so I held back 1 cob of corn & gave it a char in a dry pan - those kernels topped our bowls just before serving and the extras just went into the pot. A very nice dinner soup that I will make again for sure.

  • Shaxon on April 09, 2022

    could use more chipotle

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