Spicy Corn Chowder Recipe

Name: Spicy Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into 1/2-inch pieces; 1 medium yellow onion, cut into 1/2-inch dice; 3 scallions, thinly sliced; 2 celery ribs, cut into 1/2-inch dice; 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice; 1 tsp. fresh thyme; 5 cups fresh corn kernels (from 10 medium cobs); 1/2 tsp. pure chipotle chile powder; 2 cups half-and-half; 2 cups lower-salt chicken broth; 1 large russet potato, peeled and coarsely grated; Kosher salt; Grated white Cheddar, for garnish (optional)

Servings: persons

1/2 lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into 1/2-inch pieces
1 medium yellow onion, cut into 1/2-inch dice
3 scallions, thinly sliced
2 celery ribs, cut into 1/2-inch dice
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 tsp. fresh thyme
5 cups fresh corn kernels (from 10 medium cobs)
1/2 tsp. pure chipotle chile powder
2 cups half-and-half
2 cups lower-salt chicken broth
1 large russet potato, peeled and coarsely grated
Kosher salt
Grated white Cheddar, for garnish (optional)

1
Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat.
2
Return the Dutch oven to medium-high heat and add the onion, half of the scallions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds.
3
Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large soup bowls. Garnish with the reserved bacon and scallions, and the cheese, if using, and serve.
4
nutrition information (per serving):
5
Calories (kcal): 500; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 10; Protein (g): 19; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 69; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 60; Fiber (g): 8;

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into 1/2-inch pieces, 1 medium yellow onion, cut into 1/2-inch dice, 3 scallions, thinly sliced, 2 celery ribs, cut into 1/2-inch dice, and more.

Yes, Spicy Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions