Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Corn Chowder

Scott Phillips

Servings: 4

Bacon makes this creamy dish—with just the right amount of heat—the ultimate summer comfort food. Don’t substitute frozen corn here; the flavor of this quick chowder depends on freshly cut kernels.


  • 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)

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 60
  • Sodium (mg): 570
  • Carbohydrates (g): 69
  • Fiber (g): 8
  • Protein (g): 19


  • 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.
  • 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.
  • 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.


Rate or Review

Reviews (7 reviews)

  • Wiesbaden | 09/28/2016

    Great Chowder. Had Turkey broth in the freezer, used it instead of Chicken broth, Used Paprika, jalapeno and chili powder instead of Chipotle Powder. Will make again

  • DJ | 08/27/2016

    Excellent late summer soup. After making it twice with the 1/2 teaspoon chipotle powder, decided it just overpowered the other flavors. A rounded 1/4 teaspoon was more pleasing to us. one could always add more to individual taste.

  • Ashhouseknecht | 08/24/2013

    Love the consistency of this chowder. I added a jalapeo pepper and used paprika, cayenne, and chili powders instead of chipotle. Definitely spicy!

  • TraceyEHaun | 07/17/2012

    Quick and easy to make. Delish! Even better the day after.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.