This Chipotle Corn Chowder is quick to make and full of smoky chipotle flavor. It’s one of my all time favorite soups and tastes amazing. You’ll love how cheesy and delicious it is; definitely restaurant-worthy!
Hey there y’all, and happy first day of March! It’s hard to believe we are already two months into the New Year. I’m happy it’s March though, as that means spring is right around the corner.
It’s been a pretty cold winter here in Texas (or colder than I would like it to be!) so I’m really looking forward to some warmer weather. Plus my hubby’s birthday, my birthday, and our anniversary are all this month, so we have lots to celebrate!
Now onto the important thing here; this Chipotle Corn Chowder!😍
I created this recipe to model one of my favorite soups from a local restaurant here in town. They are known for their awesome tacos, but I have come to adore their other menu offerings, including their Chipotle Corn Chowder.
I knew I had to try and make it at home, so I did! I’ve made this about five times now, and already have it on the menu again for us to enjoy next week.
It’s THAT good. You have to try it!!
This Chipotle Corn Chowder is quick to make and full of smoky chipotle flavor. It's one of my all time favorite soups and tastes amazing. You'll love how cheesy and delicious it is; definitely restaurant-worthy!
- 4 slices of bacon, chopped into small pieces (I use thick cut)
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 stalk of celery, chopped
- 1 tablespoon butter
- 2 tablespoons all purpose flour
- 3 cups chicken broth (I use low sodium)
- 1 cup heavy cream
- 2 tablespoons jarred diced chipotle chiles
- 1 (4 oz) can diced green chiles
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper, to taste
- 1/2 teaspoon cumin
- 2 cups frozen corn
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded Monterrey jack cheese
- chopped cilantro for serving, optional
Cook the chopped bacon in a large Dutch oven or soup pot over medium high heat until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.
Add the butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
Add the frozen corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!