Chipotle Chicken Corn Chowder Recipe

This creamy, smoky Chipotle Chicken Corn Chowder Recipe is made with tender chicken, sweet corn, and spicy chipotle peppers, ready in just 45 minutes. The rich broth transforms into a velvety soup the moment you stir in the heavy cream and sharp cheddar cheese. I love serving this hearty bowl on cold nights when I need something warming and substantial.

Restaurant-Quality At Home

I used to think making restaurant-style chowder required hours of simmering, but the secret is actually in the base. Building flavor with rendered bacon fat and sautéed vegetables creates a depth that tastes like it has been cooking all day. The combination of sweet corn and smoky chipotle peppers gives this dish a complexity that rivals any casual dining spot.

My first attempt failed because I boiled the soup vigorously after adding the heavy cream, causing the texture to split and become grainy. Now, I always lower the heat before adding the dairy, ensuring the result is perfectly smooth and luxurious every time.

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Chipotle Chicken Corn Chowder Recipe Ingredients

• 4 slices thick-cut bacon, chopped
• 1 lb (450g) boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp chipotle peppers in adobo sauce, minced (plus 1 tsp sauce)
• 4 cups (960ml) chicken broth
• 1 lb (450g) Yukon Gold potatoes, peeled and diced
• 3 cups (450g) sweet corn kernels (fresh or frozen)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 cup (240ml) heavy cream
• 1 cup (115g) sharp cheddar cheese, shredded
• Salt and black pepper, to taste
• Fresh cilantro and lime wedges, for garnish

How To Make Chipotle Chicken Corn Chowder Recipe

1. Crisp the Bacon: In a large Dutch oven or soup pot, cook the chopped bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
2. Sauté Vegetables: Add the diced onion, red bell pepper, and celery to the pot. Cook for 5-7 minutes until softened, stirring occasionally to scrape up any browned bits from the bacon.
3. Build Flavor: Stir in the minced garlic, chipotle peppers, adobo sauce, cumin, and oregano. Cook for 1 minute until fragrant, being careful not to burn the garlic.
4. Simmer Soup: Pour in the chicken broth and add the diced potatoes and whole chicken breasts. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and potatoes are tender.
5. Shred Chicken: Remove the cooked chicken breasts to a cutting board. Shred the meat with two forks and return it to the pot.
6. Add Creaminess: Stir in the corn kernels and heavy cream. Simmer gently for 5 minutes (do not boil).
7. Finish Dish: Turn off the heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Top with crispy bacon, cilantro, and a squeeze of lime before serving.

Recipe Tips

• Control the Heat: Chipotle peppers vary in spice level. Start with one tablespoon if you are sensitive to heat, and add more adobo sauce at the end if you want extra kick.
• Thicken Naturally: For a thicker chowder, mash some of the cooked potatoes against the side of the pot or use an immersion blender to pulse the soup 2-3 times before adding the chicken back in.
• Avoid Curdling: Never let the soup come to a rolling boil once the heavy cream and cheese are added. High heat can cause the dairy to separate, ruining the velvety texture.

What To Serve With Corn Chowder

Serve this chowder with a side of warm, honey-buttered cornbread to complement the spicy smokiness of the soup. A crisp green salad with a light vinaigrette also cuts through the richness effectively.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat; do not freeze this soup as the dairy base will separate and the texture will become grainy upon thawing.

FAQs

Can I use rotisserie chicken? Yes, skip cooking the raw chicken in step 4 and add shredded rotisserie chicken along with the corn in step 6.

Is this soup very spicy? It has a medium kick from the chipotles. To make it mild, use only 1 tablespoon of peppers and remove the seeds before mincing.

Can I use milk instead of cream? You can use half-and-half or whole milk, but the soup will be thinner and less rich. You might need a cornstarch slurry to thicken it.

Nutrition

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 890mg
• Total Carbohydrate: 32g
• Protein: 22g