Chipotle Corn Chowder Recipe

This smoky, creamy Chipotle Corn Chowder Recipe is made with sweet corn, tender potatoes, and spicy chipotle peppers in adobo, all ready in just 45 minutes. The secret lies in blending a portion of the soup to create a naturally thick, velvety base that perfectly balances the heat. I love making this when I want a hearty, restaurant-quality meal without leaving the house.

Restaurant-Quality At Home

There is something distinct about a bowl of chowder from a good casual dining restaurant. It usually has a viscosity that sits right between a broth and a puree, clinging to the spoon without being gloopy. I used to think the secret was just adding more heavy cream, but I discovered that the real trick is texture management—blending a third of the soup releases the starches from the corn and potatoes to thicken the broth naturally.

Another lesson I learned while perfecting this recipe is the power of the adobo sauce itself, not just the peppers. Early versions of this dish were spicy but lacked depth; adding a teaspoon of the sauce from the can infuses the entire pot with a smoky, complex richness that you just can’t get from cayenne or fresh peppers alone. It turns a simple corn soup into a complex, warming meal.

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Chipotle Corn Chowder Recipe Ingredients

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 1 lb Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes
• 4 cups corn kernels (fresh off the cob or frozen)
• 2-3 chipotle peppers in adobo sauce, minced
• 1 tsp adobo sauce (from the chipotle can)
• 1 cup heavy cream
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• For garnish: Chopped cilantro, lime wedges, cotija cheese (optional)

How To Make Chipotle Corn Chowder Recipe

1. Crisp the Bacon: In a large Dutch oven or heavy soup pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
2. Sauté the Vegetables: Add the diced onion and red bell pepper to the hot bacon fat. Sauté for 5-6 minutes until the onions are translucent and soft. Add the minced garlic, cumin, and thyme, cooking for just 1 minute until fragrant.
3. Build the Base: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a light roux that will help stabilize the chowder.
4. Simmer the Soup: Slowly pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes, minced chipotle peppers, and adobo sauce. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the potatoes are fork-tender.
5. Add Corn and Cream: Stir in the corn kernels and heavy cream. Simmer uncovered for another 5-10 minutes. The corn should be tender but still have a pop.
6. Create Texture: For the best texture, transfer about 2 cups of the chowder to a blender (or use an immersion blender carefully in one spot) and puree until smooth. Stir this puree back into the main pot. This makes the soup thick and creamy while keeping plenty of chunky vegetables. Taste and adjust salt and pepper before serving.

Recipe Tips

• Control the Spice: Chipotle peppers can vary wildly in heat. Start with one or two minced peppers, taste the broth after simmering, and add more if you want an extra kick. The dairy will mute the heat slightly, so taste again at the end.
• Potato Choice Matters: Use Yukon Gold or red potatoes rather than Russets. Waxy potatoes hold their shape better during simmering, whereas Russets can disintegrate and make the chowder grainy.
• Freezing Leftover Chipotles: You won’t use the whole can of chipotle peppers. Place the remaining peppers and sauce in a small freezer bag or an ice cube tray to save them for future tacos, marinades, or soups.
• Corn Cobs: If you are using fresh corn, don’t throw away the stripped cobs. Simmer them in the chicken broth for 20 minutes before starting the recipe to extract a massive amount of sweet corn flavor.

What To Serve With Chipotle Corn Chowder

Since this chowder is rich and smoky, it pairs beautifully with a slightly sweet side like honey cornbread or jalapeño cheddar biscuits to echo the Southwestern flavors. A crisp green salad with a sharp vinaigrette or a lime-cilantro dressing helps cut through the creaminess of the soup. For a lighter option, simple warm flour tortillas for dipping are perfectly satisfying.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over medium-low heat; avoid boiling rapidly as the cream can separate. Freezing is not recommended for this chowder, as the potatoes can become mealy and the cream base may curdle upon thawing.

FAQs

• Can I make this vegetarian? Yes, omit the bacon (use olive oil or butter for sautéing) and swap the chicken broth for vegetable broth. The smoked paprika or chipotles will still provide plenty of smoky flavor.
• Is this recipe very spicy? It has a medium kick. Removing the seeds from the chipotle peppers before mincing them will significantly reduce the heat while keeping the smoky flavor.
• Can I use milk instead of heavy cream? You can use half-and-half or whole milk for a lighter version, but the soup will be thinner. You may want to blend a larger portion of the soup to compensate for the loss of thickness.
• Do I have to peel the potatoes? If using Yukon Gold or red potatoes, the skin is thin and adds nice texture and nutrients, so peeling is optional. If using Russets, you should definitely peel them.

Nutrition

• Calories: 380
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 820mg
• Total Carbohydrate: 36g
• Protein: 10g