Corn and Green Chile Chowder
A creamy, comforting chowder packed with sweet corn, smoky bacon, and roasted green chiles. This Southwestern classic is hearty enough for a main meal and comes together in under an hour.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook Bacon and Sauté Aromatics
- b.Place a large pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy, about 6-8 minutes.
- c.Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot, draining any excess.
- d.Add the chopped onion to the pot and sauté in the bacon fat until softened and translucent, about 4-5 minutes.
- e.Stir in the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Create the Chowder Base
- b.Sprinkle the all-purpose flour, ground cumin, and smoked paprika over the onions. Stir constantly and cook for 1-2 minutes to toast the flour and eliminate any raw taste.
- c.Gradually pour in the chicken broth while whisking continuously to ensure a smooth, lump-free base.
- d.Bring the mixture to a simmer.
- 3
Step 3
- a.Simmer the Potatoes
- b.Add the diced potatoes to the pot and stir to combine.
- c.Reduce the heat to maintain a gentle simmer. Cover the pot and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- 4
Step 4
- a.Finish the Chowder
- b.Stir in the corn kernels, diced green chiles, and heavy cream.
- c.Add about three-quarters of the cooked bacon back to the pot, reserving the rest for garnish.
- d.Season with salt and black pepper to taste. Allow the chowder to heat through gently over low heat for 5 minutes. Do not let it come to a boil after adding the cream.
- 5
Step 5
- a.Serve and Garnish
- b.Ladle the hot chowder into bowls.
- c.Garnish with the reserved crispy bacon, fresh cilantro, and shredded cheddar cheese.
- d.Serve immediately with cornbread or crusty bread on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smokier flavor, use fire-roasted corn and chiles.
- 2To make the chowder even creamier, use an immersion blender to partially blend the soup before adding the cream and bacon.
- 3Do not boil the chowder after adding the heavy cream, as it can cause it to curdle. A gentle simmer is all you need.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days. The chowder will thicken as it cools; you may need to add a splash of broth or milk when reheating.
- 5For a vegetarian version, omit the bacon and sauté the onion in 2 tablespoons of butter or olive oil. Use vegetable broth instead of chicken broth.
Adapt it for your goals.
Vegetarian
Omit the bacon and use 2 tablespoons of butter to sauté the onions. Substitute vegetable broth for the chicken broth.
SpicierSpicier
Use hot green chiles instead of mild or medium. You can also add 1 finely diced jalapeño along with the onion for an extra kick.
Protein BoostProtein Boost
Stir in 1-2 cups of shredded rotisserie chicken or cooked shrimp during the last 5 minutes of cooking.
Lighter VersionLighter Version
Replace the heavy cream with half-and-half or whole milk for a chowder with less fat. Note that the consistency will be slightly thinner.
Why this is on our healthy list.
Provides Sustained Energy
The potatoes and corn in this chowder are excellent sources of complex carbohydrates, which provide a steady release of energy to keep you fueled.
Rich in Vitamin C
Green chiles are packed with Vitamin C, a powerful antioxidant that helps support a healthy immune system and protect cells from damage.
Source of Dietary Fiber
Corn is a good source of dietary fiber, which is essential for promoting digestive health, regulating blood sugar levels, and maintaining a feeling of fullness.
Frequently asked questions
A 1.5-cup serving of this chowder contains approximately 550-650 calories, depending on the specific ingredients used, such as the fat content of the bacon and cream.