Monday, December 30, 2013

Chipotle Corn Chowder

Chowder always reminds me of the summers I spent in Maine as a kid, going to the beach during the day and eating warm clam chowder and chicken fingers (I wasn't enough of a foodie as a child to appreciate lobster, hah) during the cool nights. 

After having had so many bowls of clam chowder in Maine, there's absolutely no way I could ever create a recipe that would come even slightly close... So I took a step down and concocted this recipe for corn chowder.

To add a little kick, I mixed in a bit of chipotle which is... if I must say... a-m-a-z-i-n-g. Anthony even ate three bowls of it!

Hope you enjoy!

Chipotle Corn & Potato Chowder

Serves 5-7
  • 4 tablespoons salted butter
  • 4 slices of bacon, chopped into bits
  • 1 medium yellow onion, minced
  • 2 chipotle peppers in adobo, minced
  • 1/4 cup all-purpose flour
  • 8 cups chicken stock
  • 2 large russet potatoes, peeled and diced
  • 1 green bell pepper, diced
  • 2 15 oz. cans corn kernels, drained and rinsed
  • 2.5 cups heavy cream
  • Salt & pepper
  • Shredded cheddar (optional topping)
  • Scallions, thinly sliced (optional topping)


  1. Melt the butter in a large stock pot over medium heat. Add your bacon to the butter and cook until crisp. Then add the onion and chipotle peppers to the mixture and saute until the onions are cooked and translucent (5-7 minutes). 
  2. Sprinkle the all-purpose flour over your onion mixture and stir well until combined. Add the chicken stock and potatoes to the pot and bring to a boil. Reduce the heat to medium, and allow potatoes to cook through (about 15 minutes or so). 
  3. After potatoes are cooked, add in your diced bell pepper, corn kernals, and heavy cream. Simmer  on low for another 5-10 minutes, or until bell peppers begin to soften. 
  4. Pour into bowls to serve and garnish with cheddar and scallions if desired

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