Smoky Chipotle Corn Chowder with Crispy Cheese Croutons
A rich and smoky corn chowder with chipotle peppers in adobo sauce and sun-dried tomatoes. The creamy base showcases sweet corn kernels and tender Yukon potatoes, while crispy pan-fried cheese croutons made from goat cheese, queso fresco, and cotija add an indulgent finishing touch. Perfect for cool weather entertaining or a cozy family dinner, this restaurant-quality chowder balances heat, sweetness, and richness in every spoonful.
Ingredients
- 6 oz soft goat cheese
- 6 oz Queso Fresco
- 2 oz cream cheese, at room temperature
- 2 oz Queso Cotija
- ¼ cup flour
- 1 large egg, lightly beaten
- 1 cup seasoned bread crumbs
- ¼ tsp Chipotle Chili Pepper
- olive oil, for pan frying
- 1 TBSP olive oil
- 1 small sweet onion, finely diced
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp freshly ground pepper
- ⅓ cup sun dried tomatoes, chopped, drained if in oil
- 3 TBSP canned chipotle chiles in adobo sauce, diced in sauce
- 2 ½ cups corn kernels, cut fresh from cob
- 1 ½ cups Yukon gold potatoes, chopped
- 4 cups vegetable stock
- 1 ½ cups heavy cream
- 1 ½ tablespoons flour
- ¼ cup fresh chives, chopped
Instructions
- 1
Mix all cheeses together in medium bowl until combined
- 2
Roll cheese mixture into log, wrap in plastic, refrigerate 1 hour
- 3
Remove plastic and slice into 8 pieces
- 4
Combine breadcrumbs and chipotle powder, set aside
- 5
Set up breading station with flour, beaten egg, and breadcrumb mixture on separate plates
- 6
Heat large skillet over medium heat, add olive oil
- 7
Dip each cheese piece in flour, then egg, then breadcrumbs
- 8
Cook cheese pieces 1 minute per side until golden and crispy
- 9
Remove with slotted spoon, drain on paper towels
- 10
Heat olive oil in large pot over medium-low heat
- 11
Add onions and garlic with salt and pepper, cook stirring often until softened, about 5 minutes
- 12
Stir in sun-dried tomatoes and chipotle chiles, cook 1 to 2 minutes
- 13
Add corn, potatoes and stock
- 14
Bring to boil, reduce to simmer, cover and cook until potatoes are fork tender, 15 to 20 minutes
- 15
Combine flour and heavy cream in shaker bottle, shake well
- 16
Slowly pour cream mixture into soup while stirring
- 17
Simmer 5 minutes until thickened
- 18
Taste and adjust seasoning if needed
- 19
Stir in most chives, reserve some for garnish
- 20
Serve topped with extra sun-dried tomatoes, fresh corn, and cheese croutons
Tips
Chill the cheese mixture thoroughly before slicing to prevent crumbling during breading and frying.
Use a shaker bottle or whisk the flour into cream completely to prevent lumps in the chowder.
Reserve some corn kernels and sun-dried tomatoes for garnish to add texture contrast to the smooth soup.
Good to Know
Refrigerate up to 3 days. Store cheese croutons separately to maintain crispness.
Make cheese croutons up to 1 day ahead. Prepare soup base without cream, add cream when reheating.
Serve immediately while hot with cheese croutons on the side or floating on top.
Common Mistakes
Don't skip chilling the cheese mixture or croutons will fall apart during frying.
Add cream mixture slowly while stirring to prevent curdling and lumps.
Substitutions
FAQ
Can I make this soup dairy-free?
Replace heavy cream with coconut milk and omit cheese croutons, or use dairy-free alternatives for both cream and cheese components.
How long will leftover chowder keep?
Store refrigerated up to 3 days. Reheat gently over low heat, adding liquid if needed. Cheese croutons are best eaten fresh but can be stored separately for 1 day.
Can I freeze this chowder?
The soup base without cream freezes for up to 2 months. Add fresh cream after thawing and reheating. Don't freeze the cheese croutons.