5 from 104 votes
Corn Chowder
This Corn Chowder combines bacon, fresh corn, potatoes, and green chilies in a creamy broth thickened with cornmeal. The smoky bacon and mild heat from chipotle peppers enrich the soup’s flavor. The texture is smooth and hearty, with tender corn and potatoes providing substance, making it a satisfying meal especially when served in a bread bowl.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
8
Calories:
272 kcal
Course:
Side Dish, Main Course, Soup
Cuisine:
American
Ingredients
- 3-4 lices 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 green chiles undrained, mild, diced
- 4 cups chicken broth low-sodium
- 1 1/2 cups half and half , cream, or whole milk
- 1/2 teaspoon salt
- 3-4 Tablespoons cornmeal
Instructions
- 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!
Cup of Yum
Notes
- Chipotle peppers in adobo sauce provide smoky heat; adjust quantity for desired spiciness.
- Russet or Yukon gold potatoes work best, but canned or frozen diced potatoes can be substituted in a pinch.
- For thickening, cornstarch slurry can replace cornmeal if preferred; whisk 2 tsp cornstarch with 1 tbsp water before adding.
- The chowder can be made in a slow cooker by cooking on low for up to 6 hours before adding cream and thickener.
- Make-ahead options include refrigerating for up to one week or freezing for up to three months; add potatoes fresh after thawing if frozen.
- Serving in a bread bowl adds a rustic touch and enhances the corn chowder experience.
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
30mg
(10%)
Sodium
294mg
(12%)
Potassium
622mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
512IU
(10%)
Vitamin C
10mg
(11%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 294mg | 12% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.