Spicy chipotle corn chowder with bacon is the perfect way to enjoy soup in the summertime! Put all that corn to good use and make this soup!
Spicy Chipotle Corn Chowder with Bacon
This spicy chipotle corn chowder with bacon is perfect when you want soup in the summertime, and it’s a great way to utilize some of that fresh summer corn. With that being said, this recipe is also really great any time of year because you could totally use frozen or canned corn for this recipe as well. This recipe is popping with flavor. It is sweet from the corn, spicy from the chipotles, and salty from the bacon. It is a great recipe to make on Sunday and eat all week for lunch, because it reheats super well. This spicy chipotle corn chowder is a total winner. Get the recipe below and check out some frequently asked questions!
What will I need to make this corn chowder (see recipe below for entire ingredient list)?
16 slices thick-cut bacon chopped
1 large yellow onion
2 chipotles in adobo sauce
4 cloves of garlic
1 tbsp chopped fresh thyme
4 cups corn kernels frozen, fresh, or canned (drained)
1 tsp chipotle chili powder
1 pinch crushed red pepper flakes
2 large russet potatoes
6 cups chicken or vegetable broth
1 1/2 cups heavy cream or half and half
1 1/2 cup shredded white cheddar cheese
chopped fresh chives, parsley, and basil garnish
Can I use something other than heavy cream, like a nut milk or something similar?
I’m going to totally echo what I said in the recipe for my cheesy tomato frittata: “I like to use heavy cream or half and half for this recipe because it adds a certain kind of richness. With that being said, you could totally substitute in skim milk or a nut-based milk. Be careful with nut-based milks though. Sometimes they can be heavy in nutty flavor, so expect the flavor profile to change just a bit…and for the love of God, please don’t add a sweet flavored nut-based milk like vanilla or caramel.”
Spicy Chipotle Corn Chowder with Bacon
Does this soup freeze well?
This is totally based on personal preference. I love to freeze soup, but chowders (especially when they have potatoes and cheese in them) can get a little funky when you freeze them. The texture just changes a bit. If you are making this soup just to freeze, you could try par-cooking the potatoes and omitting the cheese — adding the cheese in when you cook after frozen. It may take a few edits, but I do think this soup could freeze well, and if you are OK with weird textures, then feel free to freeze as is!
Can I make this dish vegetarian?
I think the bacon adds the perfect salty flavor to this chowder, but it can definitely be omitted if you are vegetarian. I would use another fat to cook the onions (like butter or oil), and instead of using chicken broth, just use vegetable broth.
Are you looking for more great soup recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite soup recipes!
- 6 slices thick-cut bacon chopped
- 1 large yellow onion diced
- 2 chipotles in adobo sauce chopped
- 4 cloves of garlic finely minced
- 1 tbsp chopped fresh thyme
- 4 cups corn kernels frozen, fresh, or canned (drained)
- 1 tsp chipotle chili powder
- 1 pinch crushed red pepper flakes
- 2 large russet potatoes peeled and diced
- 6 cups chicken or vegetable broth
- 1 1/2 cups heavy cream or half and half
- 1 1/2 cup shredded white cheddar cheese
- chopped fresh chives, parsley, and basil garnish
- In a large pot set over medium-high heat, add the bacon. Cook until crispy, about 8 minutes. Remove the bacon from the pot and transfer to a paper towel-lined plate. Set aside.
- In the same pot, add the onion and cook for about 6 minutes or until fragrant. Add the chipotles in adobo sauce, garlic, thyme, corn, chipotle chili powder, crushed red pepper flakes, and a dash of salt and black pepper. Cook for 4 minutes more. Add the potatoes and the broth. Bring the soup to a boil and then reduce the heat to a simmer. Simmer the soup for 20 minutes or until the potatoes are tender.
- Transfer roughly half of the soup to a blender, and blend until smooth. Add the mixture back to the pot and stir. Stir in the heavy cream and cheddar cheese. Continue to stir until melted. Adjust seasoning to taste. Keep the soup warm until you are ready to serve.
- Garnish with fresh herbs and bacon and enjoy!
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