A smoky chowder with bite!
The earthiness of creamy corn chowder makes a perfect foil for one of our favorite chili peppers – chipotle. It comes in the form of chipotle peppers in adobo sauce. The end result? This is a heat-lover’s dream: a little smoky, a little fiery, and a whole lot of hearty. Chipotle corn chowder that eats like a meal, so serve it with a side of crusty bread and just enjoy.
Chipotle Corn Chowder
- 3 cups chicken broth
- 1/2 cup whipping cream
- 4 slices bacon
- 3 cups corn canned or frozen
- 2 potatoes peeled, diced
- 2 stalks celery minced
- 1/2 to 1 chipotle pepper minced (from chipotle in adobo sauce)
- 1 red bell pepper seeded, chopped
- 1 yellow onion chopped
- 2 tablespoons garlic minced
- Salt to taste
- Black pepper to taste
- Scallions as garnish
Cook the bacon in a high-sided sauté pan until crisp, then remove and allow the bacon to dry on paper towels.
Using the bacon fat in the pan, cook the onion, celery, and garlic until the onion is soft and translucent.
Pour in the chicken broth and add the potatoes, then bring the soup to a boil. Once boiling, lower the heat and cover the soup. Allow the soup to simmer for approximately 10 minutes, or until the potatoes are nearly cooked through.
Add the chipotle pepper, bell pepper, corn, and whipping cream. Continue cooking the soup, uncovered, stirring occasionally until all ingredients are cooked through (approximately 5 to 10 minutes).
Taste the soup, and add salt and/or black pepper to taste.
Crumble the bacon, then add it to the soup. Stir to combine.
Dice the scallions. Plate the chipotle corn chowder, then sprinkle each bowl with the scallions. Serve immediately.
Want a thinner corn chowder? Add a little milk to thin it out.
Want it spicier? Add additional chipotle pepper, or if you rather not increase the smokiness, add a pinch or two of cayenne pepper powder.