Chipotle Corn Chowder

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A smoky chowder with bite!

The earthiness of creamy corn chowder makes a perfect foil for one of our favorite chili peppers – chipotle. It comes in the form of chipotle peppers in adobo sauce. The end result? This is a heat-lover’s dream: a little smoky, a little fiery, and a whole lot of hearty. Chipotle corn chowder that eats like a meal, so serve it with a side of crusty bread and just enjoy.

Chipotle Corn Chowder

Chipotle Corn Chowder

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  • Cook the bacon in a high-sided sauté pan until crisp, then remove and allow the bacon to dry on paper towels. 
  • Using the bacon fat in the pan, cook the onion, celery, and garlic until the onion is soft and translucent. 
  • Pour in the chicken broth and add the potatoes, then bring the soup to a boil. Once boiling, lower the heat and cover the soup. Allow the soup to simmer for approximately 10 minutes, or until the potatoes are nearly cooked through.
  • Add the chipotle pepper, bell pepper, corn, and whipping cream. Continue cooking the soup, uncovered, stirring occasionally until all ingredients are cooked through (approximately 5 to 10 minutes). 
  • Taste the soup, and add salt and/or black pepper to taste. 
  • Crumble the bacon, then add it to the soup. Stir to combine. 
  • Dice the scallions. Plate the chipotle corn chowder, then sprinkle each bowl with the scallions. Serve immediately.


Want a thinner corn chowder? Add a little milk to thin it out.
Want it spicier? Add additional chipotle pepper, or if you rather not increase the smokiness, add a pinch or two of cayenne pepper powder
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on August 17, 2019 to include new content.
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