Creamy Chipotle Chicken and Corn Chowder

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 4 slices thick-cut bacon, chopped (optional but recommended)
• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil (plus more as needed)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced, plus 2 tbsp adobo sauce (to taste)
• 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp dried oregano
• 4 cups low-sodium chicken broth + 2 cups water (or more broth)
• 3 medium Yukon gold potatoes (about 1.5 lb), 3/4-inch dice
• 3 cups corn kernels (fresh or frozen)
• 2 tbsp all-purpose flour
• 1 cup heavy cream (or half-and-half)
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt and black pepper, to taste
• Optional toppings: shredded sharp cheddar, sliced green onion, more cilantro, lime wedges

Do This

• 1. In a heavy pot, cook bacon over medium heat until crisp. Remove bacon; leave 1–2 tbsp drippings.
• 2. Add chicken, season with salt and pepper, and brown lightly. Transfer to a plate.
• 3. In the same pot, add olive oil, onion, bell pepper, and celery; sauté 5–7 minutes. Stir in garlic, chipotles, adobo, paprika, cumin, and oregano; cook 1 minute.
• 4. Sprinkle in flour and cook 1 minute. Add broth, water, potatoes, and browned chicken; scrape up browned bits. Simmer 18–20 minutes, until potatoes are tender.
• 5. Stir in corn and simmer 5 minutes. Lightly mash some potatoes against the pot side to thicken.
• 6. Reduce heat to low. Stir in cream, lime juice, and cilantro. Warm gently 2–3 minutes without boiling.
• 7. Taste and adjust salt, pepper, and chipotle heat. Serve hot topped with bacon, cheddar, green onion, and extra cilantro.

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Why You’ll Love This Recipe

• Hearty and satisfying: tender chicken, creamy potatoes, and sweet corn make this a full meal in a bowl.
• Smoky, spicy flavor: chipotle in adobo brings a deep, campfire-style smokiness and customizable heat.
• Cozy yet fresh: rich creaminess brightened with lime and cilantro so it never feels heavy or flat.
• Great for leftovers: reheats beautifully and thickens slightly for an even more luxurious texture the next day.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 2 ribs celery, 3 cloves garlic, 3 medium Yukon gold potatoes, fresh cilantro, limes, optional green onions
• Dairy: Heavy cream (or half-and-half), shredded sharp cheddar (optional)
• Pantry: Thick-cut bacon, boneless skinless chicken thighs, olive oil, chipotle peppers in adobo, smoked paprika, ground cumin, dried oregano, low-sodium chicken broth, all-purpose flour, corn kernels (fresh, canned, or frozen), salt, black pepper

Full Ingredients

Chowder Base

• 4 slices thick-cut bacon, chopped (optional but adds great flavor)
• 1.5 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
• 1 tsp kosher salt (for seasoning chicken, plus more to taste)
• 1/2 tsp freshly ground black pepper (for seasoning chicken, plus more to taste)
• 2 tbsp olive oil (divided, more as needed)
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (start with 1 for milder heat)
• 2 tbsp adobo sauce (from the chipotle can), or to taste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups water (or additional chicken broth for richer flavor)
• 3 medium Yukon gold potatoes (about 1.5 lb), peeled if desired and cut into 3/4-inch cubes
• 3 cups corn kernels (fresh cut from 4–5 ears, or frozen, or well-drained canned)

Creamy Finish & Garnishes

• 1 cup heavy cream (or half-and-half for a slightly lighter chowder)
• 2 tbsp fresh lime juice (about 1 large lime), plus extra lime wedges for serving
• 1/4 cup chopped fresh cilantro leaves and tender stems
• Salt and freshly ground black pepper, to taste
• Reserved crispy bacon, crumbled (from above)
• 1 cup shredded sharp cheddar cheese (optional, for topping)
• 2–3 green onions, thinly sliced (optional, for topping)

Step-by-Step Instructions

Step 1: Crisp the bacon and brown the chicken

Place a large heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat renders and the bacon is golden and crisp, 6–8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving about 1–2 tablespoons of the bacon fat in the pot. If you are skipping bacon, simply heat 1–2 tablespoons of olive oil instead.

Pat the chicken pieces dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Increase the heat to medium-high. Add the chicken to the pot in a single layer (work in two batches if needed to avoid overcrowding) and cook, turning occasionally, until lightly browned on the outside, 4–6 minutes. The chicken does not need to be cooked through at this stage. Transfer the browned chicken to a bowl or plate and set aside. If the pot looks very dry, add a drizzle of olive oil.

Step 2: Sauté the vegetables and aromatics

Reduce the heat to medium. Add 2 tablespoons olive oil if there is less than about 1 tablespoon fat left in the pot. Stir in the diced onion, red bell pepper, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, 5–7 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these add deep flavor to the chowder.

Add the minced garlic, chipotle peppers, adobo sauce, smoked paprika, cumin, and dried oregano. Stir well and cook for 1 minute more, just until very fragrant. This short toasting step wakes up the spices and blooms the chipotle flavor without burning the garlic.

Step 3: Build the base and simmer the potatoes

Sprinkle the all-purpose flour evenly over the vegetables and spices. Stir constantly for about 1 minute to coat the vegetables and cook off the raw flour taste. The mixture will look a bit pasty; this is normal and will help thicken the chowder later.

Gradually pour in the chicken broth and water while stirring, making sure there are no visible lumps of flour. Add the cubed potatoes and return the browned chicken (and any collected juices) to the pot. Increase the heat to high and bring the chowder just to a gentle boil, then immediately reduce to a steady simmer over medium-low.

Cover the pot partially with a lid, leaving it slightly ajar, and simmer for 18–20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the chicken is cooked through.

Step 4: Add the corn and thicken the chowder

Stir in the corn kernels. If using frozen corn, there is no need to thaw first; just add them straight from the freezer. Simmer uncovered for another 5–8 minutes to heat the corn through and let the flavors meld.

To create a creamy, chowder-like texture without relying solely on cream, use a spoon to lightly mash some of the potatoes against the side of the pot, stirring them back into the broth. This releases starch and naturally thickens the soup. For an even creamier texture, you can use an immersion blender to briefly blend 2–3 quick pulses, leaving plenty of chunky pieces of chicken, potatoes, and corn.

Step 5: Stir in the cream and brighten with lime and cilantro

Reduce the heat to low. Pour in the heavy cream, stirring constantly, and let the chowder gently heat for 2–3 minutes. Avoid letting it come to a boil at this stage, as boiling can cause the cream to separate and affect the smooth texture.

Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning: add more salt or pepper as needed, and increase the adobo sauce or a bit more minced chipotle if you want more smoke and heat. The lime should lift the richness of the cream and bacon, while the cilantro adds a fresh, herbal note.

Step 6: Serve and garnish generously

Ladle the spicy chipotle chicken and corn chowder into warm bowls. Top each serving with a sprinkle of the reserved crispy bacon, a small handful of shredded sharp cheddar cheese, and sliced green onions, if using. Add a bit of extra chopped cilantro on top for color and freshness.

Serve immediately with lime wedges on the side so everyone can add a final squeeze to taste. This chowder is excellent on its own, but it is also wonderful with warm crusty bread, cornbread, or tortilla chips for dipping and scooping up every last drop of the smoky, creamy broth.

Step 7: Adjust consistency and heat (optional)

As the chowder sits, it will naturally thicken. If it feels too thick before serving, stir in a splash of warm water or broth until it reaches your preferred consistency, then taste and re-season with salt and lime if needed. If you would like a spicier bowl, swirl in a little extra adobo sauce directly into your serving or top with a few thin slices of fresh jalapeño.

Leftovers will continue to thicken in the refrigerator, so plan to loosen them with a bit of broth or water when reheating. This makes the chowder easy to customize from hearty and thick to more brothy, depending on your mood.

Pro Tips

• Control the heat level: Start with 1 chipotle pepper and 1 tablespoon adobo sauce for a gentler heat. You can always add more adobo at the end, but you cannot take it away once it is too spicy.
• Choose the right potatoes: Yukon gold potatoes hold their shape while still becoming creamy. They are less likely to turn mealy than russets in this chowder-style soup.
• Brown, do not boil, the chicken: Browning the chicken adds flavor through caramelization. Letting it simmer gently (not at a hard boil) keeps it tender instead of tough.
• Use partial blending for body: Mashing or briefly blending a portion of the soup gives you a thick, chowdery base without needing too much flour or cream.
• Season in layers: Lightly salt the chicken, taste again after simmering, and once more after adding cream and lime. Seasoning gradually creates a deeper, more balanced flavor.

Variations

• Roasted corn and peppers: For extra smoky depth, char fresh corn and an additional bell pepper under the broiler or on a grill, then cut off the kernels and dice the pepper to stir in at the same time as the corn.
• Extra-vegetable version: Add 1 cup diced carrots and/or 1 zucchini (diced) along with the celery and bell pepper for even more bulk and color.
• Lighter, dairy-reduced chowder: Use half-and-half instead of heavy cream and replace 1/2 cup of the cream with an equal amount of milk or unsweetened evaporated milk. Blend a bit more of the potatoes and corn to maintain a creamy feel.

Storage & Make-Ahead

Cool the chowder to room temperature, then transfer it to airtight containers. Refrigerate for up to 3–4 days. The flavors will deepen over time, and the chowder will thicken as the potatoes and corn continue to absorb the broth. To reheat, warm gently on the stovetop over low to medium-low heat, stirring frequently, and add a splash of broth or water as needed to loosen the texture. Avoid boiling once the cream has been added to prevent curdling.

For make-ahead prep, you can cook the chowder through the end of Step 4 (before adding the cream, lime, and cilantro), cool, and refrigerate for up to 2 days. When ready to serve, reheat gently, then stir in the cream, lime juice, and cilantro just before serving for the freshest flavor and best texture. Freezing is possible, but the cream and potatoes may change texture slightly; if you plan to freeze, do so before adding the cream, then add it after thawing and reheating.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, including cream and bacon but not optional cheese or toppings): about 520 calories; 33 g protein; 26 g fat; 14 g saturated fat; 38 g carbohydrates; 4 g fiber; 8 g sugar; 1,050 mg sodium. These numbers are estimates and will vary based on specific ingredients, brands, and portion sizes.