Dinner for 6
Chipotle Corn Chowder
$6.58for 430 minServes 6
Potatoes, corn, zucchini, and chipotle peppers simmer in broth and almond milk for a creamy, spicy chowder.
Photo: pinchofyum.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Potatoes$0.99/lb typical | 1.05 lb | $1.02Typical price |
| Onions$1.29/lb typical | 0.2 lb | $0.26Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
 | Corn kernels$0.09/oz typical | 15 oz | $1.35Typical price |
| Zucchini and summer squash$1.79/lb typical | 0.65 lb | $1.12Typical price |
 | Broth or stock$0.07/oz typical | 25 oz | $1.74Typical price |
 | Nuts and seeds$0.70/oz typical | 4.75 oz | $3.32Typical price |
| Canned chiles and chipotles in adobo$0.35/oz typical | 1.5 oz | $0.52Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.19Typical price |
| Total for the servings shown | $9.87 | ||
Pantry staples you likely have
Olive and cooking oil
Not included in the cost.
Swaps
- Swap Potatoes for Sweet potatoesabout $0.30/lb more at typical prices
- Swap Zucchini and summer squash for Bell peppersabout $0.70/lb more at typical prices
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- 30 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianVeganDairy-freeBudgetFamilyDinnersCold-weather comfortWinter
$1.64 per serving$6.58 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 tbsp olive oil
- 3 cups red potatoes
- 1/2 onion
- 2 cloves garlic
- 3 cups sweet corn kernels
- 1 large zucchini
- 1 tsp salt (optional)
- 3 cups vegetable broth
- 1 cup almond breeze original almondmilk
- 1 1/2 individual chipotle peppers
- 1/2 cup loosely packed fresh basil leaves (optional)
- seeds (optional)
Steps
- Heat the oil in a large pot over medium heat, then cook the onion and garlic for 3 minutes.
- Add the potatoes, corn, zucchini, broth, chipotle peppers, and salt, then bring the pot to a boil.
- Reduce the heat, cover the pot, and simmer for 15 minutes until the potatoes are tender.
- Mash some vegetables against the pot to thicken the chowder.
- Stir in the almond milk and cook gently for 5 minutes without boiling.
- Fold in the basil and season with salt and pepper.
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