This soup is one of our favorites and is always a HUGE hit anytime we serve it. You can make it with fresh corn on the cob or frozen corn, and the combination of real corn meal, and chipotle and green chilies gives it a subtle, wonderful smokey flavor. Also, don’t worry about the chilies making this dish too spicy–they just add great flavor!
If you’ve never made chowder before, chowder is a type of cream soup that is slightly thicker and chunkier (thanks to small chunks of potato, corn, and bacon). The chunks are what make it different from a bisque. Some chowder recipes have seafood (think Clam chowder) but vegetable chowders like corn or potato chowder are also really popular and date back to Boston in the late 1800’s.
6 Steps to Creamy Corn Chowder:
- Cook bacon and onion. Cook bacon pieces in a large soup pot for 3-5 minutes. Add the diced onion and celery and cook for 3 to 4 more minutes.
- Add butter and corn. Stir in the butter until melted and add the corn. Stir and cook for one minute.
- Add potatoes, green chilies and chipotle chilies.
- Add broth and cream. Slowly pour in chicken broth and half & half. Add salt and stir.
- Boil. Bring to a boil and then reduce heat to low.
- Thicken. Combine cornmeal with water. Pour into the chowder. Cover and cook for 15 minutes over low heat.
Serve in a yummy homemade bread bowl!
Chowder’s are not meant to be overly thick, but the starch from the potatoes should give it a slightly thick texture and body.
This corn chowder recipe is also thickened slightly with cornmeal. I like to use cornmeal because I love the texture it adds to the soup. You could also use cornstarch to thicken the soup. To thicken chowder with cornstarch, make a cornstarch slurry by whisking together 2 teaspoons of cornstarch with 1 tablespoon of water and stir the slurry into the soup. Cook for a few minutes to allow it to thicken.
Serve Corn Chowder in a Homemade Bread Bowl!
These Homemade bread bowls are so easy to make and don’t require any special equipment or ingredients.!
Consider trying one of these classic soup recipes:
- 3 slices bacon , chopped
- 1 yellow onion , diced
- 2 ribs celery , chopped
- 2 Tablespoons butter
- 4 cups corn , fresh or frozen (about 5 ears)
- 1 large potato* , peeled and chopped
- 1-2 whole chipotle peppers in adobo sauce , finely diced*
- 4 ounce can mild diced green chiles , undrained
- 4 cups low-sodium chicken broth
- 1 1/2 cups half and half , cream, or whole milk
- 1/2 teaspoon salt
- 3-4 Tablespoons cornmeal
- Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
- Add the diced onion and celery and stir, cooking 3 to 4 more minutes.
- Add butter and stir until melted. Add corn. Stir and cook for one minute.
- Add chopped potato, green chilies and chipotle chilies.
- Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a low boil. Reduce heat to low.
- Ladle some of the soup broth into a bowl and stir 3 tablespoons of cornmeal into it, stirring until smooth. Pour into the soup pot. Cover and cook for 15 minutes over low heat.
- If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little broth.
- Serve in a yummy homemade bread bowl!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe October 2013. Updated October 2019.
Recipe adapted from The Pioneer Woman.