Chipotle Corn and Bacon Chowder – this is a straightforward soup that’s big on flavor. It’s the chipotle peppers in the adobo sauce that add lots of smoky flavor as well as heat. The corn adds the sweetness. I also use good, homemade broth – that’s important. When corn isn’t in season frozen or canned corn works perfectly.
This chowder is instantly comforting but but spirited enough thanks to the smoky heat of the chipotle chilies and adobo sauce. Don’t even consider leaving the chilies and sauce out, they’re what make it so flavorful. If you want to make it and you have kiddos then you could halve the quantity of chilies and add some additional smoked paprika. Unless the kiddos have been naughty, then chilies it is.
Unlike most chowders, I don’t use a roux to start the soup – a flour and butter mixture that helps thicken the soup and gives it body. Instead the little new potatoes help to thicken the soup and the cream gives unctuousness. No flour necessary making this gluten-free for those who follow a glutenless diet.
I’d love a bowl of this Chipotle Corn and Bacon Chowder right now. You know those days when you’re cold all day? That’s me today. The corn outside my window is golden and makes this wonderful rustling sound in the breeze. The days are getting shorter. And there’s a chill in the air today making me feel I’m not quite dressed for the occasion. This weekend I’ll be clearing out my closet and switching summer clothes for winter. I don’t mind. Not only do I love this time of year but I love the change: the way everything looks, the weather, the clothes, the food. Most of all I love the coziness the cooler weather brings. Stay warm my friend, chat to you soon, Lovoni xo
CHIPOTLE CORN AND BACON CHOWDER
- 3 corn cobs or 3 generous cups frozen corn
- 8 strips bacon, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 lb little new potatoes, quartered or chopped, depending on their size
- 3 chipotle peppers in adobo sauce, diced, plus 3 tablespoons adobo sauce
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup thinly sliced green onions
- Chopped fresh chives for garnish, optional
- Remove the husks and silk from each cob. Stand a cob on a small baking sheet or in a cake pan and run a sharp knife down the cob to remove the kernels. Repeat with remaining cobs. Set corn aside.
- Cook bacon in a pot on medium-high heat for 5 to 7 minutes, stirring occasionally, until browned. Remove from the pot with a slotted spoon to a paper towel-lined plate. Discard all but two tablespoons of the bacon fat.
- Heat the remaining bacon fat over medium heat. Add the onion and garlic. Cook for 10 minutes, stirring occasionally, until the onion is softened.
- Add the bacon, potato, corn, chipotle pepper, adobo sauce, broth and cream. Bring to a boil then reduce the soup to medium-low, cook, covered for 25 to 30 minutes until the potato is tender but not mushy.
- Stir in the green onion, Ladle into warmed serving bowls and top with chives.