Pin it
Last night I whipped up this amazing corn chowder that had my whole family fighting over seconds! The kitchen smelled incredible while the bacon was crisping up and those sweet corn kernels were simmering in that creamy broth. I love adding a hint of smoky chipotle it takes this soup from good to absolutely unforgettable. Every spoonful is loaded with tender potatoes creamy corn and crispy bacon bits pure comfort in a bowl.
Why This Recipe Makes Everyone Happy
Every time I make this corn chowder something magical happens. The bacon lovers get their crispy bits on top the spice fans love that kick from the chilies and even my veggie-avoiding teenager cleans his bowl! It's one of those recipes that works year-round using fresh corn in summer or frozen when the snow's falling. Plus it's so filling with those chunks of potato that you don't need much else for dinner maybe just some warm crusty bread for dunking.
What You'll Need From The Store
- The Essentials: 6 slices of good bacon, an onion and some celery, a stick of butter, fresh corn if it's in season frozen works great too, a couple of potatoes I like Yukon gold, a can of diced green chilies, chipotle peppers in adobo sauce, chicken broth, half and half or heavy cream if you're feeling indulgent, some cornmeal for thickening, salt for seasoning.
Let's Start Cooking
- First Up The Bacon
- Chop up your bacon and get it nice and crispy in your biggest soup pot. Once it's done scoop it out but leave those delicious drippings behind that's where all the flavor starts!
- Building Your Base
- Toss your onions and celery into those bacon drippings add some butter and let everything get soft and fragrant. Add your corn and potatoes then those spicy chilies that give this soup its kick.
- Making It Creamy
- Pour in your broth and cream let everything simmer until those potatoes are tender. Mix some cornmeal with a bit of the broth to thicken things up nice and smooth.
Pin it
Cooking Tips That Make A Difference
Start with fresh ingredients whenever you can especially the corn! In summer I love cutting it right off the cob but honestly good quality frozen corn works beautifully too. Watch those potatoes while they're cooking you want them tender but not mushy. If you're worried about the heat start with just one chipotle pepper you can always add more later.
Make It Ahead
Need to plan ahead? This soup is actually even better the next day! Make it up to three days before you need it just store it in the fridge. When you're ready to eat warm it up slowly on the stove. You might need to add a splash of cream or broth to get it back to that perfect consistency. If you're freezing it leave out the potatoes and cream then add them fresh when you reheat.
Mix It Up Your Way
Some nights I throw in shredded chicken for extra protein. Going vegetarian? Skip the bacon and use vegetable broth instead. Love your veggies? Toss in some diced red peppers or carrots. My neighbor adds zucchini from her garden in summer. The recipe is super flexible just keep that creamy corn base and play with the rest!
Serving Your Chowder
Ladle this into big bowls and top with that crispy bacon you saved. I love adding some fresh herbs maybe some green onions and a handful of shredded cheese. Warm up some crusty bread or better yet serve it in bread bowls if you're feeling fancy! My family loves dunking warm cornbread in it too.
Pin it
Final Kitchen Notes
The secret to amazing corn chowder is layering those flavors. Start with good bacon the drippings make everything better. Don't rush the veggie softening stage that's where your base flavors develop. And remember you can always add more seasoning at the end but you can't take it away so taste as you go!
Frequently Asked Questions
- → Can I make this ahead?
Yes, it keeps well for up to a week in the fridge. It also freezes well for up to 3 months without potatoes and cream.
- → How can I adjust the spiciness?
Use fewer chipotle peppers for less heat, or add more for extra spice. The green chilies are mild.
- → Can I use frozen corn?
Yes, both fresh and frozen corn work well in this recipe.
- → How do I thicken the chowder?
Use cornmeal for traditional texture, or make a cornstarch slurry for quick thickening.
- → Can I make this in a slow cooker?
Yes, cook on low for up to 6 hours, adding half and half and thickener just before serving.
Conclusion
A delectable corn chowder that blends rich, creamy textures with savory bacon and a subtle kick of green chilies. Perfect for warming up on cool days or serving as a satisfying meal.