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Chipotle Corn Chowder

latin recipes soups and stews Oct 20, 2021

During this time of year, I almost always include a one-pot soup or stew in my weekly batch cooking plan. I can prep it on Sunday morning with the rest of my meal prep and then just reheat and serve it later that evening (a gift to myself on a lazy Sunday night). The gift keeps on giving too by serving up leftovers throughout the rest of the week!


This Chipotle Corn Chowder is a family favorite and is always in my meal plan rotation. I love to serve it with a buffet of toppings: chopped cilantro, sliced jalapeños, chopped avocado and crushed tortilla chips for everyone to mix and match as they choose. If you're in the mood for a soup and salad situation, this soup pairs nicely with our Chopped Mexican Salad.


Recipe Tips

I used fresh corn, sliced raw off the cobs, but you can use canned or frozen corn too. When prepping the jalapeño, make sure you use a towel to scrape out the ribs and seeds and wash your hands before touching your face or you'll get stung from the heat of the pepper. If you like things spicy, feel free to leave the seeds in. I can't handle the spice, but you do you!


The sour cream adds extra creaminess to the chowder but you could stir in cashew cream if you're trying to avoid oil. I love the smoky flavor that the chipotle salsa adds to this Chipotle Corn Chowder, but you could swap any variety of jarred salsa and stir in a chopped chipotle in adobo sauce to keep the smoky chipotle taste.


Serving Suggestions

As I mentioned above, you can serve this soup with our Chopped Mexican Salad  or try one of the many other salads in our Batch Cooking Club Member Library(Not a member? Try us for $1 here.)


This Chipotle Corn Chowder freezes well so make a double batch to have lunch or dinner ready for the next couple of months!


Chipotle Corn Chowder

Prep time: 10 minutes | Cook time: 30 minutes

Makes 6 ½ cups



2 tablespoons vegan butter

4 corn cobs, kernels cut off

1 onion, diced

1 jalapeño pepper, seeds removed and finely diced

4 cloves garlic, minced

1 tsp ground paprika

½ tsp salt

4 cups vegetable broth

¼ cup vegan sour cream

1 lime, juice and zest

½ cup chipotle salsa

½ cup cilantro, chopped (optional, to serve)

1 jalapeño, sliced (optional, to serve)

1 avocado, sliced (optional, to serve)

2 limes, sliced in wedges (optional, to serve)



  1. Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and corn. Toss and cook, stirring every once in a while until slightly charred and caramelized, about 10 minutes. 
  2. Stir in the jalapeño, garlic, paprika and salt. Cook for 2 more minutes.
  3. Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
  4. Remove from the heat and use an immersion blender to puree the soup, leaving some of the kernels whole. Alternatively, pour 1-2 cups of the soup into a blender and puree. Then, add back to the soup pot.
  5. Combine the sour cream and lime juice. Stir well and add to the soup, along with the salsa. Heat on medium low heat for 5 minutes. Taste and add more lime and / or salt if desired.
  6. Garnish with optional toppings when serving.


Ditch the oil: Replace the butter with vegetable broth


Spoiler Alert: Chipotle Corn Chowder will stay fresh in an air-tight container in the refrigerator for up to a week.


Batch it up! Chipotle Corn Chowder can be frozen in an air-tight container for 3 months.


For non vegans: Add shredded chicken.


More Soup & Stew Recipes:



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