Everett's Fusions Corn Chowder

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Corn Chowder

dietary profile: Vegan, Vegetarian, Gluten Free

A Hearty dish for Fall when the corn and chiles are fresh and warm soup brings comfort and joy. This is a great side dish to a feast or serve on its own. Everett’s Chipotle Lime Fusion adds smoky heat and a zing of lime to complete the dish.


Make 4-6 servings

3 cups broth, we like veggie broth, chicken is good too
3 medium potatoes, diced and roasted.
1 cup corn
1 cup thinly sliced red pepper
1/2 cup diced Hatch green chiles
1 Tbsp Everett's Chipotle Lime Fusion
1 cup oat milk

Shredded cheese for garnish
Chopped cilantro for garnish


  1. Dice and roast the potatoes for 15 minutes at 375 F. Roasting the potatoes first speeds up cooking time and adds a mellower less starchy taste.
  2. In a stock pot, saute the corn and peppers in oil at a medium heat.
  3. Once the peppers are softening, add the Fusion and stir for an addition 2 minutes.
  4. Add the broth  and potatoes and bring to a boil for 1 minute.
  5. Turn down the temperature on the broth to low to simmer for 10 minutes.
  6. Add the milk, mix thoroughly  and simmer for another minute.
  7. Optionally garnish with cheese and cilantro.

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