Cheesy Chipotle Corn Chowder with a Twist

Meal type Cheese, Corn, Garlic, Potato, Thyme
Season Fall, Spring, Summer, Winter


  • 4 ears of corn, husked
  • 1 clove garlic, peeled
  • 2 sprigs of fresh Thyme
  • 4 Yukon Gold Potatoes, scrubbed clean
  • 2 Chipotle peppers, minced (or use 1 for less heat)

  • 1 cup shredded Cabot Chipotle Cheese, divided
- Salt to taste

  • A couple of hearty pieces of whole wheat bread, cubed


1 Preheat oven to 350.
2 Using a knife, remove the kernels of corn from the cob and place the kernels and cob into a stock pot with the clove of peeled garlic and thyme.
3 Add enough water to just cover the vegetables. Season the water with salt and bring to a boil.
4 Reduce heat and simmer corn for about 20 minutes. Turn off the heat and let is cool slightly. Remove cobs and thyme sprigs.
5 While the corn is cooking, peel the potatoes, cut them into even cubes and place in a medium-sized pot. Add just enough water to cover the potatoes completely.
6 Season generously with salt and bring to a boil, reduce heat to simmer until the potatoes have cooked through. Strain potatoes, reserving the water used to cook the potatoes.
7 In a blender and working in small batches, puree the corn with the potatoes and add just enough potato water to reach desired consistency.
8 Add chipotles and 1/2 cup of Cabot Chipotle Cheese.
9 Season to taste with salt.
10 Ladle soup into French Onion Soup Crocks.
11 Top with cubes of whole wheat bread and then top with cheese.
12 Bake until the cheese melts and the bread is crisped.
13 Let cool for a couple of minutes before serving.