Spicy Corn Chowder with Bacon and Chipotle Recipe
Introduction
This hearty corn chowder is a comforting blend of sweet corn, smoky bacon, and tender potatoes, perfect for chilly days. Creamy and flavorful, it’s easy to make and sure to become a family favorite.
Ingredients
- 3-4 slices bacon, chopped
- 1 yellow onion, diced
- 2 ribs celery, chopped
- 2 tablespoons butter
- 4 cups corn, fresh or frozen (about 5 ears)
- 1 large potato, peeled and chopped
- 1-2 whole chipotle peppers in adobo sauce, finely diced
- 4-ounce can mild diced green chiles, undrained
- 4 cups low-sodium chicken broth
- 1 1/2 cups half and half, cream, or whole milk
- 1/2 teaspoon salt
- 3-4 tablespoons cornmeal
Instructions
- Step 1: Add the chopped bacon to a large soup pot over medium heat. Cook until the bacon is crisp and has rendered its fat, about 3-5 minutes.
- Step 2: Add the diced onion and chopped celery to the pot. Stir and cook until softened, about 3-4 minutes.
- Step 3: Stir in the butter until melted. Add the corn and cook for one minute, stirring occasionally.
- Step 4: Add the chopped potato, diced green chiles with their juice, and finely diced chipotle peppers. Stir to combine.
- Step 5: Slowly pour in the chicken broth and half and half. Add the salt and stir. Bring the mixture to a low boil, then reduce the heat to low.
- Step 6: Ladle some broth into a bowl and whisk in 3 tablespoons of cornmeal until smooth. Pour this mixture back into the pot, cover, and cook over low heat for 15 minutes.
- Step 7: If the chowder needs thickening, mix an additional tablespoon of cornmeal with a little broth and stir it in. Cook a few more minutes until thickened.
- Step 8: Serve the chowder hot, ideally in a homemade bread bowl for an extra special touch.
Tips & Variations
- Use fresh corn in season for the sweetest flavor, or frozen corn when fresh is unavailable.
- For a vegetarian option, substitute vegetable broth for chicken broth and omit the bacon.
- If you prefer less heat, reduce the amount of chipotle peppers or omit them entirely.
- Adding a handful of shredded cheese on top just before serving adds a delicious creamy touch.
Storage
Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder thickens too much when stored, add a splash of milk or broth during reheating to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chowder ahead of time?
Yes, corn chowder actually tastes better the next day as the flavors meld. Just store it in the refrigerator and reheat gently before serving.
Can I freeze corn chowder?
Freezing is possible but the texture may change due to the dairy and potatoes. If you do freeze it, allow it to thaw in the refrigerator and reheat slowly, adding extra broth or milk to restore creaminess.
Print
Spicy Corn Chowder with Bacon and Chipotle Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This creamy Corn Chowder combines smoky bacon, sweet corn, and tender potatoes for a comforting soup perfect for any season. With a gentle kick from chipotle peppers and green chilies, this hearty chowder is thickened naturally with cornmeal, delivering a rich texture and delicious flavor. Serve it in a bread bowl to elevate your meal experience.
Ingredients
Meat and Vegetables
- 3–4 slices bacon, chopped
- 1 yellow onion, diced
- 2 ribs celery, chopped
- 4 cups corn, fresh or frozen (about 5 ears)
- 1 large potato, peeled and chopped
- 1–2 whole chipotle peppers in adobo sauce, finely diced
- 4 ounce can mild diced green chiles, undrained
Dairy and Liquids
- 2 Tablespoons butter
- 4 cups low-sodium chicken broth
- 1 1/2 cups half and half, cream, or whole milk
Seasonings and Thickeners
- 1/2 teaspoon salt
- 3–4 Tablespoons cornmeal
Instructions
- Cook the Bacon: Add the chopped bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes until the bacon starts to render fat and becomes slightly crisp, infusing the pot with smoky flavor.
- Sauté Aromatics: Add the diced onion and chopped celery to the pot. Stir and cook for 3 to 4 more minutes until the vegetables soften and release their aroma.
- Add Butter and Corn: Stir in the butter and cook until melted. Add the corn kernels and cook for about one minute to blend the flavors.
- Add Potatoes and Chilies: Add the peeled and chopped potato, diced mild green chilies, and finely diced chipotle peppers in adobo sauce to the pot. Mix well.
- Pour in Liquids: Slowly add the low-sodium chicken broth and half and half (or cream/milk). Season with salt and stir. Bring the mixture to a low boil.
- Simmer Soup: Reduce heat to low. In a separate bowl, ladle some soup broth and stir in 3 tablespoons of cornmeal until smooth. Pour this mixture back into the pot to thicken the chowder. Cover and cook for 15 minutes over low heat, allowing the potatoes to tenderize and flavors to meld.
- Adjust Thickness: If the chowder isn’t thick enough, mix an additional tablespoon of cornmeal with a little broth and stir it in. Cook for a few more minutes to thicken.
- Serve: Serve the corn chowder hot, ideally in a homemade bread bowl for a rustic, comforting presentation.
Notes
- Using fresh corn will give the best flavor, but frozen corn works well too.
- If you prefer a milder soup, omit or reduce the chipotle peppers.
- For a vegetarian version, substitute vegetable broth and omit bacon or use a plant-based bacon alternative.
- Cornmeal is key to thickening the chowder naturally without using flour or cream-based roux.
- Leftover chowder can be stored in an airtight container and refrigerated for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: corn chowder, bacon chowder, creamy corn soup, chipotle corn chowder, easy soup recipe, hearty chowder, fall recipes, winter soups
