📖 Instructions

1. Prepare the Potatoes and Corn: Preheat your oven to 400°F (200°C). Toss the diced potatoes with 2 tablespoons of olive oil, salt, pepper, and paprika. Spread them in a single layer on a baking sheet. Toss the corn kernels with 1 tablespoon of olive oil, salt, and pepper. Spread them on a separate baking sheet. Roast the potatoes for 20-25 minutes, or until tender and slightly browned. Roast the corn for 15-20 minutes, or until slightly charred, stirring halfway through. Set aside.
2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Chipotle and Broth: Add the chopped chipotle peppers in adobo sauce (start with 1-2 peppers for mild spice, adding more to taste) to the pot. Cook for 1 minute, stirring constantly, to release their smoky flavor. Pour in the chicken broth and bring to a simmer.
4. Combine Ingredients: Add the roasted potatoes to the pot. Reserve about 1/2 cup of the roasted corn for garnish, then add the rest of the corn to the pot. Season with salt and pepper to taste.
5. Simmer and Thicken: Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld together. This is where the magic happens, letting all those tasty ingredients become friends.
6. Blend (Optional): If you prefer a smoother chowder, use an immersion blender to partially blend the soup until it reaches your desired consistency. Be careful not to over-blend, you want some texture remaining. Alternatively, you can carefully transfer a portion of the soup to a regular blender, blend until smooth, and then return it to the pot.
7. Add Dairy (or Non-Dairy): Stir in the milk (or plant-based milk) and heavy cream (or coconut cream) into the chowder. Heat gently over low heat, being careful not to boil, as this can cause the dairy to curdle. Simmer for another 5 minutes to heat through.
8. Serve: Ladle the chowder into bowls. Garnish with the reserved roasted corn, chopped fresh cilantro or green onions, a dollop of sour cream or Greek yogurt (or a plant-based alternative), and a drizzle of olive oil.
9. Enjoy!: Serve immediately and savor the spicy, smoky, and creamy goodness of your homemade chipotle roasted potato and corn chowder.