Chipotle Chicken Corn Chowder

Are you ready for some football?!   IOWA Homecoming Weekend is just days away and the weather looks favorable for tailgating and enjoying a Saturday afternoon outside.  Nothing seems more appropriate for tailgating than burgers, brats, and a crock pot of your favorite soup!  So today I share with you my FAVORITE chowder recipe!  I came across a recipe similar to this one well over a year ago and once I made it my own, I made batch after batch after batch!  In fact…as I planned for my extensive travel across Iowa this week and my nights away from home…I whipped up a pot for Ryan to enjoy while I am gone.  I am not going to lie…a big bowl of soup and a Bud Light Lime…sounds really good right now.  I am a little jealous!  🙂


Serves 6-8

  • 2 – 32oz bags of frozen corn kernels
  • 2 Rotisserie Chicken, white meat cut into cubes
  • EVOO
  • 6 slices of bacon, finely chopped
  • 2 medium yellow onion, finely chopped
  • 6-7 yellow-fleshed potatoes (Yukon gold), cut into small cubes
  • 4 ribs of celery, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2 bay leaves
  • A dash or two of dried thyme
  • Salt & Pepper
  • canned chipotle chiles in adobo sauce, pureed
  • 48oz chicken broth
  • 8oz heavy cream
  • Juice of 1 lime
  • Lime wedges – garnish
  • Scallions, finely chopped – garnish
  • Mexican cheese, shredded – garnish

In a large pot, heat a drizzle of EVOO over medium-high heat.  Add the bacon and cook until crisp.  Using a slotted spoon, transfer bacon to a plate.  Once cooled, crumble the bacon and set aside.

Add the onion, potatoes, celery, and garlic to the pot.  Add the bay leaf, season with thyme, salt and pepper.  Cover pot and cook until the vegetables are softened.

Using a food processor, puree the chipotle chiles.  Stir 3 tablespoons of the puree into the vegetables.  Reserve the rest of the puree for garnish or added “heat” later.  Then stir in the broth and bring to a boil.  Lower the heat and keep warm.

Add 32oz of the corn kernels to the food processor.  Pour in 3 cups of the soup and puree.  Pour the mixture back into the remaining soup and lower the heat to a simmer.   Stir in the last 32oz of corn kernels, chicken, cream, lime juice, and the reserved bacon and cook until thickened, about 20 minutes. 

Serve the chowder in bowls with the lime wedge, scallions, and shredded cheese.  For a little added “heat”, top with a dallop of chipotle puree! 

And don’t forget to pair this chowder with a cold Bud Light Lime!  Delicious!

Enjoy what you can…and freeze the rest.  I’m looking forward to thawing a batch for the game on Saturday.  Go Hawks! 

Indulge.  In Life.  In Love.  In Food.

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