Marry This Corn Chowder with Chilies Recipe is a creamy and smoky recipe, which is made with bacon and chipotle peppers in adobo. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeCorn Chowder with Chilies Recipe Ingredients
- 2 slices Bacon, Cut Into 1/2-inch Pieces (or smaller)
- 2 Tbsp. Butter
- 1 1/2 whole Yellow Onion, Diced
- 5 ears Corn, Shucked (about 4 Cups)
- 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
- 1 whole (4 Oz. Size) Diced Green Chilies
- 32 oz. fluid Low Sodium Chicken Broth
- 1 1/2 cups Heavy Whipping Cream
- 1/2 tsp. Kosher Salt (more To Taste)
- 3 Tbsp. Corn Meal OR Masa
- 1/4 cup Water
How To Make Corn Chowder with Chilies
- Sauté Bacon and Onions: Add the bacon pieces to a large pot or Dutch oven over medium heat and cook for a couple of minutes until they start to render their fat. Add the diced onion and cook for 3 to 4 minutes, until the onion is soft.
- Cook the Vegetables: Add the butter and let it melt. Stir in the corn kernels and cook for one minute. Add the finely diced chipotle peppers and the can of diced green chiles and stir to combine.
- Build the Chowder Base: Pour in the chicken broth and heavy cream. Add the salt and stir everything together. Bring the mixture to a boil, then immediately reduce the heat to low.
- Thicken and Simmer: In a small bowl, whisk together the cornmeal (or masa) and the water to create a smooth slurry. Pour the slurry into the chowder, stir, and cover the pot. Let it cook on low for at least 15 minutes to thicken. If it’s not thick enough, you can add another tablespoon of cornmeal mixed with water and simmer for 10 more minutes.
- Serve: Taste the chowder and adjust the seasoning with more salt if needed. Serve hot with crusty bread or in a bread bowl.
Recipe Tips
- How to control the spice level? The heat in this chowder comes from the chipotle peppers. For a milder soup, use only one pepper and scrape out the seeds before dicing. For a spicier version, add a spoonful of the adobo sauce from the can along with the peppers.
- What’s the difference between cornmeal and masa? Masa harina is corn flour that has been treated with an alkali solution, giving it a distinct, authentic flavor perfect for Tex-Mex dishes. Regular cornmeal will also work as a thickener, but masa adds a little extra something.
- Can I use frozen corn? Yes, frozen corn is a great substitute when fresh corn isn’t in season. You’ll need about 4 cups of frozen kernels, and there’s no need to thaw them first.
- How to make the chowder even creamier? For an extra-rich and creamy texture, you can use an immersion blender to briefly pulse the soup a few times before serving. This will break down some of the corn and vegetables and thicken the base.
What To Serve With Corn Chowder
This hearty chowder is a meal in itself, but it’s even better with:
- A crusty sourdough bread bowl
- Warm cornbread with honey butter
- A simple green salad with a lime vinaigrette
- A dollop of sour cream and fresh cilantro on top
How To Store Corn Chowder
- Refrigerate: Let the chowder cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day.
- Reheating: Reheat gently on the stove over low heat, stirring frequently. The chowder will thicken as it sits, so you may need to add a splash of broth or cream to thin it out.
- Freeze: Freezing is not recommended for cream-based soups as the dairy can separate upon thawing, resulting in a grainy texture.
Corn Chowder with Chilies Nutrition Facts
- Calories: 400-500 kcal
- Fat: 30g
- Carbohydrates: 30g
- Protein: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. To replicate the smoky flavor, you can add about 1/2 teaspoon of smoked paprika with the other seasonings.
Make sure you give the cornmeal slurry enough time to work its magic. It needs at least 15 minutes of simmering on low heat to fully thicken the chowder.
Yes, if you don’t have chipotles in adobo, you could substitute with a finely minced fresh jalapeño for a different kind of heat. The flavor will be less smoky but still delicious.
Try More Recipes:
Corn Chowder with Chilies Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes500
kcalA rich and creamy corn chowder with a smoky, spicy kick from bacon, chipotle peppers, and green chiles.
Ingredients
2 slices Bacon, cut into pieces
2 Tbsp. Butter
1 1/2 Yellow Onion, Diced
5 ears Corn, kernels removed
2 Chipotle Peppers in Adobo, finely diced
1 (4 oz) can Diced Green Chilies
32 oz. Low Sodium Chicken Broth
1 1/2 cups Heavy Whipping Cream
1/2 tsp. Kosher Salt
3 Tbsp. Corn Meal or Masa
1/4 cup Water
Directions
- In a large pot, cook bacon pieces for a few minutes. Add the onion and cook until soft.
- Melt in the butter, then stir in the corn, chipotle peppers, and green chiles.
- Pour in the chicken broth and heavy cream, and add the salt. Bring to a boil, then reduce heat to low.
- Whisk the cornmeal with water to make a slurry and stir it into the chowder.
- Cover and simmer on low for at least 15 minutes to thicken.
- Taste and adjust seasonings before serving hot.
Notes
- For a milder chowder, use only one chipotle pepper and remove the seeds.
- The chowder will thicken considerably as it cools. Add a splash of broth when reheating to thin it out.
- Using fresh, in-season corn will provide the best flavor, but frozen corn works as a great substitute.
- Masa harina will give the chowder a more authentic, slightly earthy corn flavor than regular cornmeal.
