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Chipotle Corn Chowder
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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 saut√© 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.