Tuesday, May 12

Smoky Chipotle Chili Corn Chowder Recipe

chipotle corn chowder

Sweet corn has already arrived in California supermarkets. Despite its good looks -- plump, creamy white kernels -- it needs a bit more time to develop its characteristic sweetness. It's ideal, however, for soups like this Smoky Chipotle Chili Corn Chowder, which I have already made twice in the last eight days.

This is a deliciously simple recipe: Within minutes, you'll be enjoying a bowl of rich, buttery corn chowder spiked with fiery chipotle chilis and bits of salty, smoky ham. It pairs particularly well with warm spiced tortillas or a thick slab of cornbread. For a vegetarian option, simply omit the ham, but keep the tortillas.

Smoky Chipotle Corn Chowder
Makes 4 servings.
Print recipe only here.

1 tablespoon butter
3 green onions, thinly sliced, plus extra for garnish
2 cups red bliss potatoes, peeled and chopped
2 cups vegetable broth
2 cups fresh corn kernels (2 medium ears) (or canned or frozen)
1/2 teaspoon salt
2 tablespoons chipotle chilis in adobo sauce
2 cups milk (whole or low-fat)
1/4 cup Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped, plus extra for garnish
1/3 cup diced cooked ham (about 3 ounces)

In a deep pot over medium-high heat, melt butter. Saute green onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, salt, and chipotle chilis, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, Monterey Jack cheese, and cilantro. Turn off heat and allow chowder to cool for 5-10 minutes.

Puree soup in two batches until smooth, and return to the pot over medium-low heat. Stir in cooked ham and warm until thoroughly heated. Taste it; adjust seasonings accordingly. Garnish each serving with some finely chopped cilantro and green onions.

Note: This soup tastes even better the next day. So it's a good meal to make over the weekend for a quick and easy mid-week dinner.

**Chipotle chilis in adobe sauce are available at Mexican specialty markets as well as in the Mexican section of most major supermarkets. If you can't find them, then substitute 2 tablespoons of chipotle chili powder and 1/2 teaspoon cayenne pepper. Taste and adjust accordingly.

You might also like:

New England Clam Chowder

African Sweet Potato and Peanut Soup

Sauteed Corn with Mint, Butter, and Lemon

More recipes for corn chowder:
Corn Chowder at One For the Table
Red Bell Corn Chowder at Rookie Cookie
Chicken Corn Chowder at melecotte


Rosa's Yummy Yums said...

A wonderful looking chowder! Yummy!



Snooky doodle said...

oh I love corn but I ve never tried corn chowder looks delicious though. I llgive it a try when corn is in season :)

Manggy said...

*Spicy* corn chowder!! Be still my heart :)

Jamie said...

Wow! This soup looks wonderful and something that we all would love!

Darius T. Williams said...

Hey Susan - this certainly looks delish!

Kara said...

LOVE any chowders... and with the addition of the chipotle chilis - doesn't get much better.

grace said...

i like my chowder corny, smoky, AND spicy--ergo, this is perfection. :)

MyKitchenInHalfCups said...

Love corn chowder and haven't made it in awhile. You now have me drooling for some. Excellent with the chipotle!!

Hillary said...

Sounds tasty Susan! Thanks for the recipe. Do you have any suggestions for what we can substitute for ham (preferably something that isn't meat)?

♥Rosie♥ said...

A great looking chowder and I know my family would love this!

Rosie x

Michelle @ Find Your Balance said...

Mmmm fast and delicious. Love it! I hope I start seeing some beautiful corn around here soon.

elly said...

I love a good corn chowder. The chipotles probably give it a great kick!

Lisa Turner said...

I'd skip the ham as I am a vegetarian, but this sounds wonderful. I couldn't resist a spicy chowder!

Anonymous said...

Corn chowder is the best! There's a version we've had before with tarragon and sundried tomatoes, and it just rocked our world!

Cakespy said...

This sounds so delicious!! I love the spicy kick. Please, come move in with us.

Christine said...

This is just lovely, Susan. And inspiring! I'm saving it now. Thank you for the link. :)

Susan from Food Blogga said...

rosa-Thanks a bunch!

snooky-Oh, you just have to try corn chowder.


jamie-Glad to hear it!

darius-Many thanks!

kara-I agree.:)

grace-Aw, thanks, M'am. :)

tanna-It's definitely adds kick.

hillary-The meat is really for the smoky flavor. You could try a seasoned tofu or tempeh, though I don't think it would taste quite the same. Otherwise, it's really good without the meat at all.

rosie-That's wonderful.

michelle-Pretty soon.

elly-They're kickin!

lisa-It's terrific without it too.

duodishes-Sounds like it would rock my world too!

cakespy-You're funny. :)

christine-My pleasure.

Debbie said...

This looks wonderful and tasty Susan!

Lydia (The Perfect Pantry) said...

I love chipotles in chowder -- they give a bit of the smoky flavor of bacon (which I don't use in my soups), but also the heat to which I'm absolutely addicted. This is a great New England style recipe.

Half Baked said...

I see this chowder in my future!!I love corn chowder and happen to have a couple of ears of really nice corn in the fridge. Thanks for the great recipe:)

Annie said...

Welcome summer!!!

Giff said...

Very nice chowder Susan. Perfect for the changing season. I can't believe, however, that I have to wait another several months for local corn to be here!

Angelica said...

Thank you so much for a great blog! Your photos make the food look delicious. I will definatly stop by here more often for inspiration.

Lisa Fain (Homesick Texan) said...

Wow--you already have corn? We have at least six weeks until we see corn here. No matter, nothing better on a warm day than a cool corn chowder.

Culinary Wannabe said...

I love corn, too bad it doesn't love me back! :) I actually still have your recipe for mexican corn set aside and can't wait to make it this summer.

Barbara GF said...

This is an inspiring chowder, Susan. I still have some corn in the freezer from last season that is begging to be used. Here I come, chipotle chowder!

The Short (dis)Order Cook said...

Two of my favorite things: fresh corn and chipotle! Delicious looking soup.

Elyse said...

Wow, this chili looks incredible! I don't usually crave chilis, but this one has me drooling. What a fabulous picture! Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader.

Susan from Food Blogga said...


lydia-You're right. It does give that bacon flavor.

paula-yay! I'm happy to hear it.


giff-Aw, several months?

angelica-Many thanks to you for the kind words.

lisa-Yup. We're like the over-achievers in the produce class.

ashley-Oh, I love that Mexican corn. I hope you give it a try!

barbara-Frozen corn is perfect for this chowder.

sdoc-Thank you so much!

elyse-I hope you did well!

Nicole said...

Ohhh.... smokey and cheesy and chowdery with cilantro to boot! Yeah. Sounds great to me.

Dazy said...

Since you already know, I like your recipes, just wanted to tell you that I made this last weekend and it was amazing! Thank you so much for the recipe,
it is one we will be enjoying again and again!

Susan from Food Blogga said...


Dazy-I'm so happy to hear that! I really love it too. Thanks for letting me know.