Corn chowder with chipotle crema & avocado
Oh golly corn is so good right now!
This dairy free corn chowder gets is creaminess from a little culinary trick: pureeing half the soup. Then I gave it a nice big kick at the end with chipotle crema.
I know it’s not customary to put avocado on chowder…what can I tell ya, I’m in California. We’ll put avocado on anything and everything and defend it all day long.
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XO, km
THE DISH:
Corn chowder with chipotle crema & avocado | serves 4-6
THE STUFF:
2 pieces thick cut bacon
1 tablespoon EVOO
1/2 yellow onion, chopped
2 cloves garlic, minced
3/4 lb Yukon Gold potatoes, cut into small cubes
Kosher S+P
5 ears of corn, kernels cut from cobs
1 tablespoon thyme leaves, finely chopped
1 bay leaf
3 1/2 cups low-sodium chicken broth
1 avocado
CHIPOTLE CREMA:
1/2 cup sour cream
1 chipotle pepper in adobo sauce
big pinch of salt
THE HOW-TO:
Cut the bacon into bite-sized pieces and add it to a large heavy-bottomed pan over medium-high heat. Saute until crispy and then remove to a paper towel-lined plate. Set aside and do not wipe the pan clean.
Add the onion and saute, stirring often, until soft, about 4 minutes. Add the potatoes and garlic and season generously with S+P. Saute, stirring often, for 5 minutes. Add the corn, thyme and bay leaf and toast for 4 minutes. Add the broth and bring a boil. Reduce heat to medium-low, add the bacon back into the soup and simmer for 10 minutes.
Remove from heat and discard the bay leaf. Allow the chowder to cool a bit and then carefully ladle half the soup into a blender. Puree until smooth. Pour back into the soup and stir to combine. Reheat over medium heat and ladle into bowls. Top with cubed avocado and a dollop of chipotle crema.