Skip to Content

Corn Chowder

I heart soup in a serious way…it makes me all warm and fuzzy inside. As the weather begins to transition from summer to fall, there is nothing more comforting than a big bowl of piping hot soup.

This Corn Chowder recipe is creamy with just a little kick of spice to please your palette and warm your heart and soul.

If you read MBA on a regular basis, you may have caught on to the fact that I am not a big fan of hot weather…I don’t like to sweat and I am certainly not partial to pesky Ohio mosquitoes. However, the one thing I truly love about summer (besides not working) is sweet corn. There were countless nights that I simply ate corn on the cob for dinner. Brian would gape at me in awe as I polished off two huge ears and wouldn’t even think twice about the protein pushed off to the side of my plate.

This soup combines that sweet, fresh corn flavor with a little smokiness from the chipotle seasoning and transforms into a delicious one pot meal that is hearty enough to satisfy any hunger. Serve it alongside some homemade beer bread and prepare for your family to swoon. Heck, they may even volunteer to clean the kitchen for you! Have an amazing day and thanks so much for taking the time to stop by My Baking Addiction.

Corn Chowder

Ingredients:

5 strips thick cut bacon; sliced into 1/2 inch pieces
1 sweet onion, diced
2 carrots peeled and chopped
2 stalks of celery chopped
2 garlic cloves, minced
1 jalapeno, seeded and finely chopped
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
1/2 teaspoon chipotle seasoning
1/4 teaspoon crushed red pepper flakes (add more if you like some heat)
6 cups vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6-8 ears corn
2 cups cooked and shredded chicken; I use rotisserie chicken from the local market
Salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
green onions; sliced for garnish

Directions:

1. In a Dutch oven, cook bacon over medium high heat until crisp; remove bacon with a slotted spoon and allow to drain and reserve for garnish.

2. Reduce heat to medium. Add the onion, carrots, celery, garlic, jalapeno and thyme to the bacon drippings and cook until the vegetables are soft; about 8 to 10 minutes. Dust the vegetables with flour, chipotle seasoning, crushed red pepper flakes and stir to coat well.

3. Cook vegetables, flour and seasonings for 2 minutes; stir frequently.

4. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a rapid boil. Allow soup to boil hard for about 7 minutes, until the potatoes break down. This process will help thicken the soup.

5. Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper to taste and add in the cooked chicken. Simmer until the corn is soft and chicken is heated through; about 10 to 12 minutes.

6. Stir in the parsley. Ladle the soup into bowls and garnish with the reserved bacon and green onions.

Notes:

- If you are not a fan of heat, eliminate the jalapeno. Personally I would not omit the crushed red pepper or the chipotle seasoning. It adds a smokiness and depth of flavor that is truly magical in this soup.
- If you like heat, definitely toss some more spices in and even leave a few jalapeno seeds hanging around.
- This soup is perfectly delicious without the addition of the chicken, but is definitely more of a meal with it.

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

Previous
Come Together
Next
Spiced Zucchini Cake

This site uses Akismet to reduce spam. Learn how your comment data is processed.

AJ

Tuesday 12th of July 2016

I've made this so many times I can almost do it by heart. This is so delicious.  I have done variations from less spicy to ham to shrimp and lobster. I also boil the cobs in the soup for a little more flavor.  Thank you for this recipe! 

Jamie

Tuesday 12th of July 2016

You are so welcome, AJ. I'm really glad you enjoy it!

Melissa Tonkin

Wednesday 10th of June 2015

This is, by far, my favorite soup. I took it to a soup party and everyone raved about it. One even said that she would request it for her last dinner if she were on death row. I usually triple the chipotle seasoning and vegetables and use 3-4 jalapenos depending on how big they are when I make it for my husband and I and keep the heat about with the recipe when making it for others. It is amazing. I can't wait for corn season!! (I do make it with frozen corn on the off season, but it just isn't the same. I also use milk with cornstarch to thicken the soup.)

Jamie

Sunday 14th of June 2015

Melissa- I'm so glad you enjoyed the recipe. Thanks so much for visiting!

-Jamie

Sandy

Saturday 14th of September 2013

I thought this recipe sounded fantastic and I have fresh sweet corn in the fridge. After copying the recipe, which does sound great; I noted that there is not corn as an ingredient. Is my recipe missing a main ingredient or is it mock corn chowder with no actual corn? If I am missing an ingredient, how much corn is required. Thanks, Sandy

Jamie

Saturday 14th of September 2013

Sandy- I just looked at the recipe and there is definitely corn in the ingredient list - it states 6-8 ears of corn. I hope this helps. -Jamie

sue

Friday 1st of February 2013

This was DELICIOUS!!!! Made it this evening and left the seeds from the jalapeno in the soup and added a chopped chipotle in adobo sauce. LOVED LOVED LOVED this! Thank you.

Lindsay

Thursday 26th of January 2012

Dear MBA, I haven't made this recipe but it looks delicious. I was wondering if you could add the tab to add this recipe the "recipe box".

Thank you

This site uses Akismet to reduce spam. Learn how your comment data is processed.