How to make it

  • In large stock pot, melt butter with reserved bacon grease and saute onion, bell pepper, potato and garlic for about 10 minutes until just starting to change color.
  • Add corn, stock, chipotles, adobo, bacon, cumin and paprika See Photo
  • Simmer over medium/low heat for about an hour, stirring occasionally, until potatoes are fork tender. See Photo
  • Add lime juice and stir well.
  • Remove part of the soup by the ladle full and process in blender until desired consistency. You can do as much or as little of the soup as you'd like. I did about half of it. I don't suggest bothering to burn yourself on the broth, though..I tried it, and it really was a waste of time. It added nothing to the finished dish. ;)
  • Return processed portion back to pot and stir well.
  • Add half and half, cilantro and salt and pepper, as needed, and just heat through.
  • For Cornbread Croutons

  • Cut cooled cornbread into 1 inch pieces. You might loose a few to the above mentioned crumblies, but just get as many pieces as you can. :)
  • Set aside in large glass bowl. See Photo
  • Melt butter in glass bowl in microwave.
  • Add spices and stir well.
  • Pour over bread cubes and CAREFULLY toss to coat. See Photo
  • Bake on cookie sheet or baking stone at 400 for about 10-12 minutes until golden brown but still retaining some give. See Photo
  • Serve chowder topped with croutons and shredded cheese, if desired.
  • *to make this chowder vegetarian, sub veggie stock and omit the bacon and just add a dash of hickory liquid smoke.

Reviews & Comments 4

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  • Good4U 5 years ago
    Reviewed in IMI
    Soup Again
    Was this review helpful? Yes Flag
    " It was excellent "
    pointsevenout ate it and said...
    Nice thick chowder with a touch of heat on the back of the throat. Only used 2 chipolte peppers. Didn't do croutons. Already had cornbread made up.
    IMI review: Smokey Corn Chowder
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  • elgourmand 8 years ago
    I must admit that I eased up on the corn just a touch and added some sliced Porto belles right near the end but it was delicious. I did not add bacon; such will power. Thanks Keni
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  • elgourmand 8 years ago
    No wonder you didn't want to have any more corn for a while. I'm a corn aholic and this would hold me for a few days. I may have to make this come Sat. Grazie for de post. RJ
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  • pkusmc 8 years ago
    Sounds perfect for a cold day. (That would be like 65 degrees for you guys, right!?)
    Was this review helpful? Yes Flag

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