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.