Corn Chowder with Chilies: A Creamy, Comforting Classic
This creamy, bacon-infused soup brings a perfect balance of sweetness and smoky heat.
Corn Chowder with Chilies: The Ultimate Comfort Soup
If you’re searching for a hearty, flavor-packed soup that perfectly balances Southwestern zest with classic comfort, look no further than this corn chowder with chilies. This beloved recipe, popularized by The Pioneer Woman, brings together bacon, sweet corn, green chilies, and heavy cream in a bowlful of warmth. Whether it’s chilly autumn nights or you simply crave a bit of nostalgia and spice, this recipe has you covered. From step-by-step preparation to serving suggestions, here’s everything you need to bring this chowder into your kitchen.
What Makes This Corn Chowder Special?
There are countless chowders, but this version is unique for several reasons:
- Sweet summer corn meets mild green chilies for a balance of sweetness and just the right kick.
- Bacon adds savory depth and a subtle smoky note.
- Heavy cream makes the chowder decadently rich without being overwhelming.
- Chipotle peppers in adobo introduce subtle smokiness and spice—you control the heat!
- A simple cornmeal slurry thickens the soup and boosts the corn flavor.
This combination of ingredients and easy techniques guarantees a soul-satisfying dish that’s sure to become a staple in your comfort food repertoire.
Ingredients: The Cast of Characters
Gather these ingredients before you begin. Don’t hesitate to make substitutions based on availability or your personal taste:
- 8 slices bacon, chopped
- 1 medium onion, diced
- 5 ears corn, kernels cut from the cob (or about 3 cups frozen corn)
- 2-3 chipotle peppers in adobo sauce, minced (or to taste)
- 2 (4-ounce) cans green chilies, chopped (or roasted and peeled mild chilies)
- 4 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup cornmeal
- 2 tablespoons water
- Salt and freshly ground black pepper, to taste
Optional: sliced green onions, shredded Monterey Jack or pepper jack cheese, extra chipotle or hot sauce for serving.
Step-by-Step Instructions: How to Make Corn Chowder with Chilies
| Step | Instructions |
|---|---|
| 1 | Cook the bacon: In a large Dutch oven or soup pot, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Discard (or save) all but 2 tablespoons of drippings. |
| 2 | Sauté the onion: Add diced onion. Cook for 2–3 minutes until soft and fragrant. |
| 3 | Add the corn: Stir in the corn and cook for 1 minute to release the sugars. |
| 4 | Stir in chilies and chipotle peppers: Add the minced chipotles and cans of green chilies, stirring everything together for a minute for full flavor integration. |
| 5 | Add liquids: Pour in the chicken broth and heavy cream. Stir to combine. Season lightly with salt and pepper. Bring to a gentle simmer. |
| 6 | Mix the cornmeal slurry: In a small bowl, stir together cornmeal and water to make a thin paste. Pour this into the chowder, stirring to thicken. |
| 7 | Simmer until thickened: Allow the soup to bubble gently for 10–15 minutes, stirring occasionally. Adjust seasoning to taste. |
| 8 | Finish and serve: Return the reserved bacon to the pot just before serving (or sprinkle atop each bowl for crunch). Garnish with green onions or cheese if desired. |
Ingredient Tips and Swaps
- Fresh vs. frozen corn: While fresh, seasonal sweet corn delivers the best flavor, frozen corn is a great year-round alternative.
- Green Chilies: Use canned for convenience, or roast and peel your own for deeper flavor.
- Smoky Heat: Adjust the amount of chipotle pepper to control the spice level. For smoky flavor with mild heat, use only adobo sauce.
- Lighter option: For a lighter chowder, substitute half-and-half or whole milk for some of the heavy cream.
- Extra veggies: Add diced red bell peppers, poblano peppers, or celery for a nutritional boost and extra texture.
Serving Suggestions
This chowder shines as both a main course and a cozy starter. Consider these tasty pairings:
- Crusty bread: Serve with thickly sliced, buttered sourdough or rustic country bread for dunking.
- Salad pairing: A crisp green salad with a tangy vinaigrette balances the chowder’s richness.
- Toppings: Let guests customize each bowl with shredded cheese, chopped green onions, extra bacon, cilantro, or a few dashes of hot sauce.
- Southwestern flair: Add avocado slices or a sprinkle of tortilla strips for extra texture and freshness.
Variations to Try
- Vegetarian chowder: Omit bacon and use vegetable broth. Add more vegetables such as zucchini or carrots for variety.
- Cheesy corn chowder: Stir 1–2 cups of shredded Monterey Jack, pepper jack, or sharp cheddar into the soup after simmering until it melts smoothly.
- Chicken corn chowder: Add 2 cups of cooked, shredded chicken for additional protein and heartiness.
- Roasted chili chowder: Use roasted poblano peppers and charred corn for a smoky, deeper flavor profile.
What others are reading
Expert Tips for the Best Corn Chowder
- Don’t skimp on the simmer: Allowing the chowder to gently bubble and thicken helps meld all the flavors together.
- Season carefully: Start with a light hand and taste as you go. The bacon, broth, and cheese can all add saltiness.
- Texture options: For a chunkier chowder, leave the corn and veggies whole. For a smoother texture, use an immersion blender to partially puree the soup right in the pot.
Storage and Make-Ahead Instructions
- Leftovers: Store refrigerated in an airtight container for up to 3 days. The flavors deepen and improve after a day.
- Reheating: Warm gently on the stove, stirring occasionally. Add a splash of broth or cream if needed to adjust consistency.
- Freezing: For best results, freeze chowder before adding cream. Add cream after thawing to avoid separation.
Frequently Asked Questions (FAQs)
Q: Can I make this chowder without bacon?
A: Absolutely! For a vegetarian version, simply omit the bacon and sauté the onions in butter or olive oil. Use vegetable broth in place of chicken stock for a meatless, flavor-rich base.
Q: What can I use instead of chipotle peppers in adobo?
A: Chipotle peppers provide a smoky, spicy element. If unavailable, try adding a pinch of smoked paprika, a few dashes of chipotle hot sauce, or substitute with canned diced green chilies and a bit of cayenne for heat.
Q: How do I thicken corn chowder if I don’t have cornmeal?
A: Cornmeal not only thickens but boosts corn flavor. In a pinch, you can use a cornstarch slurry (2 tablespoons cornstarch mixed with water) or mashed cooked potatoes for heft.
Q: Is this chowder spicy?
A: The heat level is easily adjustable based on how many chipotle peppers or green chilies you use. For a milder soup, reduce or omit the chipotles and select mild chilies.
Q: Can I use the slow cooker or Instant Pot?
A: Yes! Sauté onions and bacon first, then transfer all ingredients except the cream and cornmeal to your slow cooker or pressure cooker. Cook until flavorful and thickened, then stir in the cream and cornmeal slurry at the end as directed.
Nutrition and Dietary Considerations
Corn chowder with chilies is best enjoyed in moderation as part of a balanced diet. Here are a few quick nutrition tips:
- Reduce fat: Substitute part of the heavy cream with low-fat milk or evaporated milk.
- Control sodium: Select low-sodium broth and taste before adding salt.
- More veggies: Add extra vegetables—like carrots, spinach, or kale—for color, fiber, and nutrients.
- Gluten-free: This recipe is naturally gluten-free if you use certified GF cornmeal and check labels on broth and bacon.
Why This Chowder is a Year-Round Favorite
This chowder brings together sweet, creamy, smoky, and spicy notes that satisfy cravings for both comfort and flavor. It transitions beautifully through the seasons:
- Summer: Make with fresh sweet corn for a taste of the season.
- Fall & winter: Its warmth and creaminess make it the perfect cold-weather meal.
- Spring: Pair with bright salads and citrusy dressings for a lighter meal.
With its straightforward steps and easily customized components, this chowder is as at home on a busy weeknight as it is on a weekend gathering menu. Be sure to serve it hot, topped with your favorite extras, and accompanied by bread for the ultimate comfort food experience.
Suggested Toppings and Pairings
| Topping/Pairing | Description |
|---|---|
| Green onions | Provide crunch and fresh, bright flavor to contrast the creamy soup |
| Shredded cheese | Monterey Jack or Pepper Jack melt into the hot chowder for gooey, extra richness |
| Avocado slices | Add cool, creamy texture and color |
| Cilantro | Brings a herbal, refreshing note |
| Toasted bread | Perfect accompaniment, soak up flavors and adds crunch |
| Hot sauce | Customizable heat right at the table |
Troubleshooting and Common Questions
- If the chowder is too thin: Simmer uncovered to reduce; add more cornmeal slurry in small increments.
- If it’s too thick: Thin with additional broth or a splash of milk.
- Overly salty? Add more cream or a small diced potato to absorb some sodium as it cooks.
- Chowder curdled after adding cream? Ensure the soup isn’t boiling when you stir in the cream—add it over low heat and stir gently.
Final Thoughts
Corn chowder with chilies stands out with its adaptability, ease, and its ability to bring big flavors from simple, pantry-friendly ingredients. Whether you keep it classic or put your own spin on it, this chowder will soon be a favorite in your meal rotation. Don’t forget the finishing touches—green onions, crusty bread, and maybe another shutter click or two for a memory worth savoring.
References
- https://insidenanabreadshead.com/2010/10/11/recipe-review-the-pioneer-womans-corn-chowder-with-green-chilies/
- https://www.youtube.com/watch?v=xqsHj3dYRUE
- https://www.thepioneerwoman.com/food-cooking/recipes/a9492/corn-chowder-with-chilies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10380/corn-cheese-chowder/
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