This soup is one of our favorites and is always a hit anytime we serve it. It’s made with fresh corn on the cob (although frozen corn can be used as well) and the combination of real corn meal, and chipotle and green chilies gives it the most wonderful smokey and delicious flavor!
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
Corn chowder with chilies made with potatoes and adobo chili peppers that give it a great, yet mild chipotle flavor.
- 2 slices bacon , chopped
- 2 Tablespoons butter
- 1-1/2 whole yellow onions , diced
- 5 ears corn , shucked (or about 4 cups frozen)
- 1 large potato , peeled and chopped
- 2 whole chipotle peppers in adobo sauce , finely diced (found on Mexican food aisle)
- 4 ounce can diced green chiles
- 4 cups low-sodium chicken broth
- 1 1/2 cups half and half
- 1/2 teaspoon salt
- 3 Tablespoons cornmeal
- 1/4 cup water
Carefully slice the corn kernels off of the cob. Set aside.
Add bacon pieces to a large soup pot over medium heat. Cook for 2-3 minutes.
Add the diced onion 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 boil. Reduce heat to low.
Combine cornmeal with water. Pour into the chowder.
Cover and cook for 15 minutes over low heat.
If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little water. Cook for another ten minutes.
Serve in a yummy homemade bread bowl!
Recipe adapted from The Pioneer Woman.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.