So...naturally, after any summertime BBQ, leftover grilled corn on the cob gets turned into my favorite summertime salad...or this recipe I whipped up for corn chowder. Chipotle peppers in adobo sauce adds amazing flavor, while heat can be adjusted based on how much or how little of the actual peppers you choose to use. I've made it with bacon or ham, and the addition of potatoes would be delicious...but, a simple corn chowder is pretty much perfect paired with an easy french bread. You'll never regret grilling up a few too many corn on the cobs again.
Chipotle Grilled Corn Chowder
Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins
- 6 ears grilled corn
- 1 small yellow onion, diced
- 4 T. butter
- 1/2 c. flour
- 4 cups chicken broth
- 2 cups milk
- 1 tsp. garlic
- 1 tsp. oregano
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1 tsp. salt and pepper
- 1 c. half and half
- 1 T. chopped chipotle pepper with adobo sauce (canned in the Mexican food aisle)
- Cut grilled corn off the cob and set aside.
- In a large pot heated to medium-high, melt the butter, and add diced onions and grilled corn. Stir and saute until onions are translucent.
- Sprinkle flour over corn and onions, and stir, forming a roux paste over the veggies.
- Add chicken broth and continue stirring until smooth and has a consistency of gravy. Add milk.
- Stir in dry spices and simmer for 5 minutes at medium heat, stirring regularly.
- Add half and half and chipotle + sauce. (1 T. of chopped chipotle pepper in adobo sauce is just the right amount of heat and flavor for our family. The kids taste a bit of heat, but still eat it and enjoy it!)
- Serve with fresh cilantro, a dash of smoked paprika, and a dollop of sour cream if you wish! Enjoy!