Instant Pot Chipotle Corn and Cauliflower Chowder
Cozy Up with Creamy Chipotle Corn and Cauliflower Chowder
Looking for a comforting and flavorful soup that’s both healthy and satisfying? Our Chipotle Corn and Cauliflower Chowder is the answer! This vibrant soup combines the sweetness of corn, the subtle earthiness of cauliflower, and a smoky kick from chipotle peppers, all blended into a creamy, dreamy texture. It’s perfect for a chilly evening, a light lunch, or a comforting dinner.
This recipe is surprisingly easy to make and comes together in about 35 minutes. We’ve designed it to be adaptable to your preferences – feel free to adjust the amount of chipotle peppers to control the spice level. The coconut milk adds a lovely richness without being overly heavy, making it a guilt-free indulgence.
What makes this chowder special?
- Flavorful Fusion: The combination of Mexican chipotle peppers and classic American chowder elements creates a unique and delicious flavor profile.
- Healthy & Wholesome: Packed with vegetables and plant-based goodness, this soup is a nourishing meal.
- Easy to Customize: Adjust the spice level, add different vegetables, or top with your favorite garnishes.
- Perfect for Meal Prep: This chowder tastes even better the next day, making it ideal for meal prepping.
Serving Suggestions:
- Garnish with fresh cilantro or chopped green onions.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve with a side of crusty bread for dipping.
- Top with a sprinkle of crispy fried onions or tortilla strips for added texture.
Frequently Asked Questions:
Q: Can I use fresh cauliflower instead of frozen?
A: Absolutely! Fresh cauliflower works beautifully. Just make sure to cut it into florets of a similar size to what you would use for frozen.
Q: I don’t like spicy food. Can I reduce the amount of chipotle peppers?
A: Yes, definitely! Start with just one chipotle pepper and taste as you go. You can always add more if you want more heat.
Q: Can I make this chowder vegan?
A: Yes! This recipe is already naturally vegan. Ensure your vegetable broth doesn’t contain any animal products.
Q: Can I freeze this chowder?
A: Yes, you can! Allow the chowder to cool completely before transferring it to an airtight container and freezing. It will keep for up to 3 months.
Q: What if I don’t have an immersion blender?
A: No problem! You can carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to allow steam to escape.
We hope you enjoy this comforting and flavorful Chipotle Corn and Cauliflower Chowder! Let us know what you think in the comments below.
Chipotle Corn and Cauliflower Chowder
Ingredients
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups cauliflower florets
- 1 cup corn kernels (fresh or frozen)
- 2 chipotle peppers in adobo sauce minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 can (13.5 oz) coconut milk
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add cauliflower, corn, chipotle peppers, cumin, and smoked paprika to the pot. Stir to combine.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cauliflower is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in coconut milk. Heat through, but do not boil.
- Season with salt and pepper to taste.
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