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Fresh corn is scraped from the cob and added to this creamy corn chowder recipe with an added kick of flavor from chipotle chiles.

Chipotle Corn Chowder

Photos Updated July 2014

Yes, another corn recipe!!

Today is actually a state holiday here in Utah, and I’m enjoying it up in the mountains. Thank goodness for scheduled posting!! So I’m going to keep it nice and short today.

I’m one of those people that love soup year round. It doesn’t matter the weather – give me soup! And it’s a good thing, because this corn chowder wouldn’t be nearly as good in the middle of winter because the corn wouldn’t be fresh. But hot or not outside, I love soup. And I loved this corn chowder recipe!!

I did change a few things. First of all, the original recipe calls for grilling the corn first. I’m sure that makes this soup even more delicious, but for the sake of time, I skipped that. I also just chopped the chipotles on my cutting board because they would have been totally lost in my food processor.

I’m a lover of chowder, and this corn chowder is quickly becoming one of my favorites. I love the flavor the bacon and the chipotle chiles bring, and I love it sprinkled with a good dose of cotija cheese! And don’t forget the fresh lime to squeeze over the top before serving. The lime brings such a great element of freshness to this corn chowder.

How about you – do you like soup when it’s hot outside?

Recipe for Chipotle Corn Chowder

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Chipotle Corn Chowder
Prep time
Cook time
Total time
Fresh corn is scraped from the cob and added to this creamy corn chowder recipe with an added kick of flavor from chipotle chiles.
Serves: 4-6 servings
  • 4 slices bacon, finely chopped
  • 1½ cups chopped onion
  • 2 yellow fleshed potatoes, such as Yukon Gold, cut into small cubes, about 8-12 oz
  • 2 ribs celery from the heart with leafy tops, finely chopped
  • 2 large cloves garlic, grated or finely chopped
  • salt and pepper
  • 2 canned chipotle peppers in Adobo sauce, seeds removed and minced
  • 32-ounces chicken stock (4 cups)
  • 6 ears corn, scraped from cob
  • 1 cup heavy cream
  • lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles of cotija cheese, for serving
  1. Heat a large soup pot over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate.
  2. Add the onion, potatoes, celery and garlic to the pot. Season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 5 minutes. Stir in the minced chipotle chiles. Stir in the broth and bring to a boil. Lower the heat to a simmer.
  3. Add one-third of the corn kernels to a food processor. Add about 2 cups of the soup and puree. Pour the pureed mixture back into the soup pot and stir in the remaining corn. Add the cream and the reserved bacon and cook until slightly thickened and heated through.
  4. Serve the soup topped with parsley, scallions and cotija cheese. Squeeze lime over the soup before serving.

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14 Responses to Chipotle Corn Chowder {Saturdays with Rachael Ray}

  1. Brenda says:

    I love soup year-round too Deborah and this one looks scrumptious! I really love the flavour of chipotle. I'm disappointed I can't join you this weekend for Saturdays with Rachael Ray. I'll have to get her cookbook back out and start cooking! Hopefully see you next weekend!

  2. Cassie says:

    Sounds delicious! I am loving the sweet corn this summer. It seems so much sweeter and juicier than it usually is! I love soup year-round too.

  3. Pam says:

    Yum! Rachael definitely know how to do it and you do too, Deborah! This is a great recipe because of the added bacon and chipotle peppers. Thanks!

  4. Joanne says:

    I made corn soup one sweltering day in June and it was worth every drop of sweat. This chowdah looks similarly amazing. Hope you're enjoying your holiday!

  5. Monet says:

    I am a year round soup girl too! I'm glad you were able to enjoy this recipe without grilling the corn. I want to make this, but we don't have a grill so I'm happy to hear it still worked!

  6. kuriouskitteh says:

    Oh yeah, I'm definitely up for drinking soup no matter what the weather's like, and this chowder sounds so good! Also love the Saturdays with Rachael Ray idea ;).

    ~Kurious Kitteh

  7. grace says:

    this is awesome, but man, some grilled corn would make it outrageously good! it's never too hot for spicy chowder. :)

  8. Sinful Southern Sweets says:

    Looks fabulous! I can't wait to give this a try! Have a great weekend!

  9. biz319 says:

    I can eat soup any day of the year – I'll have to give that one a try!

    I recently made a corn and bacon chowder – not realizing how sweet the corn is, I definitely needed to add some heat to balance it.


  10. Heather says:

    Hope you enjoy your holiday! Just got back from a vacation to Utah, Wyoming, Idaho, and Montana and am already missing the mountains and cooler weather (I live in Texas)!

  11. scrambledhenfruit says:

    Soup is good year round! That chowder sounds delicious, especially with fresh corn. Thanks for sharing :)

  12. eatme_delicious says:

    Yum I'll never be tired of corn recipes!! I'm not a big soup person in general but I think I stay away from it even more in the summer.

  13. kat says:

    Was this super spicy with the chipotle?

  14. Kevin says:

    This is a tasty sounding corn chowder. I am looking forward to getting some fresh local corn this weekend!

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