This creamy Corn Chowder recipe is hearty, flavorful, and loaded with fresh corn, bacon, potatoes, green chilies, and chipotle peppers! This is the perfect comfort meal on a cold night, and is a family favorite!
*Chipotle Peppers in Adobo Sauce can be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (depending on spice preference), dice them and add to the soup.Make Ahead Instructions: This soup may be made in a slow cooker up to 6 hours ahead of time. Follow directions as listed, but before adding the half and half, place in slow cooker on low for up to 6 hours. Add half and half and thicken right before serving.Freezing Instructions: This chowder is best served fresh, but can be frozen for up to 2 months in a freezer safe bag or container. To freeze, wait to add the half and half until reheating when it is time to serve.Variations:
Potato: russet or yukon gold will work. I will even use one can of canned diced potatoes when I'm in a hurry.
Chicken Corn Chowder: Swap out the bacon and add shredded chicken!
Cornstarch: I love the texture the cornmeal provides, but 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.