Cheddar Chipotle Corn Chowder
4 tbsp. olive oil
2 medium onions, chopped
2 stalks celery, chopped
6 gloves garlic, minced
4 oz. cream cheese, cut into small pieces
8 oz. cheddar cheese, shredded
6 medium potatoes (I used Yukon Gold)
5 cups frozen corn kernels, thawed
1 cup boiling water
2 veggie bouillon cubes
2 cups milk
1 chipotle pepper in adobo sauce, finely chopped
1 tsp. paprika
1 tsp. salt
black pepper
Wash potatoes and poke holes all over them with a fork. Bake on high in the microwave for 10 minutes.
Saute the onions, celery, and garlic in olive oil on medium heat. After a couple of minutes, add the cheeses. Stir constantly until melted.
Dissolve the bouillon cubes in boiling water and add to the pot with the onions, celery, garlic, and cheese. Stir in the corn and milk. Add the chipotle and a little of the adobo sauce. If you want it spicier, add more peppers and sauce. Stir and turn the heat down to low.
When the potatoes are done, cut them into big chunks, leaving the skin on, and put them into a food processor or blender. Add some of the soup, making sure to get a lot of liquid. Process until smooth.
Add the potatoes to the pot and season with paprika, salt, and pepper. Heat through gently.
This makes 8 servings and the leftovers froze and reheated well. Enjoy!
