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Chipotle Corn and Bacon Chowder
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There’s really not much to this recipe as far as ingredients goes. The smoky chipotle peppers in the adobo sauce are really where a lot of the flavor comes from. I also use good, homemade broth. When corn isn’t in season frozen or canned corn works great. This is one of my favorite soups: it’s simple to make and has such a wonderful taste – sweet and smoky.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Lunch
Keyword: corn chowder
Servings: 5
Calories: 456kcal
Author: Lovoni


  • 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.


Calories: 456kcal | Carbohydrates: 33g | Protein: 10g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 898mg | Potassium: 815mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1363IU | Vitamin C: 36mg | Calcium: 67mg | Iron: 2mg