I really love chowdah! I can always eat soups, and this Rachael Ray recipe is so yummy! This week all of these recipes are out of the Everyday with Rachael Ray June/July Summer Issue. It’s interesting that this called a “summer soup” it is hot and spicy. But I ate it in 85 degrees, and I loved it, so I think you will too!

Recipe: Summer Corn Chowdah

Summer Corn Chipotle Chowdah

Cookbook: Everyday with Rachael Ray magazine

Total Time: 40 minutes

Husband Says: “It was good, spicy.”

Notes:The only thing different that I did was not use fresh thyme, and I used a dried bayleaf. I also threw in 3 chilis, which probably made this a little spicier, but spice never hurt anyone! I garnished with scallions, lime, and mozzarella cheese. But maybe some corn chips would be nice!

Ingredients

brown bacon

saute veggies

grill/broil corn

add chipotle chilies to veggies

add brooth to b eggies

puree corn and 2 cups of soup

add heavy cream and let simmer

Tags: Rachael Ray recipe; Summer Corn Chipotle Chowdah

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