Spicy Chipotle Corn Chowder with Avocado Crema

This Spicy Chipotle Corn Chowder beautifully merges traditional American flavors with a modern twist. The sweetness of fresh corn is complemented by a smoky chipotle kick, creating a delightful contrast. Topped with a creamy avocado crema, this soup is both satisfying and refreshing, perfect for any season. It is vegetarian and can easily be made dairy-free, catering to a wide range of dietary preferences.

Ingredients:

• 4 cups fresh corn kernels (or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1-2 chipotle peppers in adobo sauce, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 ripe avocado
• 1/2 cup coconut cream (or sour cream for non-dairy version)
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add the diced potatoes and corn kernels, stirring gently to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Add minced chipotle peppers, smoked paprika, cumin, salt, and pepper. Let it simmer for another 5 minutes.
6. While the chowder is cooking, prepare the avocado crema by blending avocado, coconut cream, lime juice, and a pinch of salt until smooth.
7. Once the chowder is ready, use an immersion blender to blend a portion of the soup for creaminess while keeping some corn whole for texture.
8. Serve the chowder hot, topped with a dollop of avocado crema and a sprinkle of fresh cilantro.