I know corn chowder seems like a weird thing to make when it's 95 degrees out and 300% humidity, but man, this chowdah hit the spot.
I've made bacon-based corn chowder in the past, but I didn't have any bacon in the house this weekend, and it was too hot to venture out to get some. So I thought the smoky chipotle in this recipe might make up for the smoky, meatiness of the bacon. It definitely did, no meat required! Thick, spicy, hearty... mmm.
The only changes I made to the recipe were to skip peeling the potatoes, used Cheddar instead of Monterrey Jack, pureed only half the chowah to keep some of the chunks, and skipped the ham.