Chipotle Chicken and Corn Chowder
A few months ago when the weather started to get chilly, my Chief Culinary Consultant began eating a lot of soup for lunch and sometimes for dinner. Some of the popular soup brands have come out with new, updated flavors and one of his favorites has been a chipotle chicken and corn chowder. He’ll throw in a different soup every now and then, but that has been his go-to for quite a few months now. I used to love eating soup, but have gotten away from the canned soups mostly due to the exorbitant amount of sodium they contain, and because they usually leave a nasty after-taste in my mouth for some reason. Most times, I either do homemade soup or none at all. My CCC asked if I could try to recreate his new favorite chipotle chicken and corn chowder, and I was happy to take on the challenge. After tasting the soup, examining its ingredients list and looking back to my archives for similar chowder-style recipes, I came up with this recipe.
I held my breath when he took his first bite, not sure how my homemade rendition of his favorite soup would hold up. He declared the soup awesome, one of the best things to come out of my kitchen, and way better than the canned version. Success! Even though I did use some milk and cheese in this recipe, he said it tasted significantly healthier than the store-bought stuff.
There are so many big flavors packed into one little bowl of this soup; you have the combination of red bell and poblano peppers… the chipotle chile and adobo sauce for the smokey, spicy flavor… the cheesy, creamy broth… tender potatoes… crushed tortilla chips for some flavor and texture… lime juice and seasonings… and tons of corn. The soup has just the right amount of spice, that is, it’s noticeable but not at all overwhelming or distracting from the other flavors.
If you’re in need of a hearty bowl of soup to warm your soul this winter, this one will serve you well. No more canned soup here!
One year ago: Focaccia Bread
Chipotle Chicken and Corn Chowder
- 1 can chipotle chiles in adobo sauce
- 2 tablespoons unsalted butter
- 1 poblano pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon (0.5 teaspoon) dried oregano
- ½ teaspoon (0.5 teaspoon) dried thyme
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups (732 ml) whole milk
- 2 cups (480 ml) chicken stock
- 6 small red potatoes, peeled and diced small
- 4 ounces (113.4 g) Monterey Jack cheese, shredded (about 1 cup)
- 4 ounces (113.4 g) Cheddar cheese, shredded (about 1 cup)
- 2 cups (473.18 g) diced, cooked chicken
- 30 ounces (850.49 g) canned sweet corn, drained
- 15 ounces (425.24 g) canned cream-style corn
- 1 cup (115 g) crushed tortilla chips
- Juice from 1 lime, about 2 tablespoons
- Chopped cilantro, to garnish (optional)
- Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
- Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
- Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
- Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
- Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
- Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe comes out perfect every time. I’ve made it several times. Last time I made it I used sweet potatoes in place of the red potatoes, which helped with balancing the sweet and the heat. Totally enjoy this recipe every single time
So good exactly as written! Flavorful, balanced, and fun to make. I have come back to this recipe a few times a season for years now!
I’m not a ‘spicy’ person but even I thought this was bland. We added another chipotle. Since this is quite thick, I chose not to add the tortilla chips and instead served them on the side.
OMG!!! This soup is AMAZING!!! We had it last night and it was DELICIOUS. Definitely going into my rotation of great recipes. I could not find a poblano pepper, so left that out. I’m not a very spicy lover, but tried chipotle chiles for the first time. WOW!! I doubled the recipe knowing BEB wouldn’t lead me astray, and now we have leftovers for lunch. LOVED IT!!!! Thank you Michelle. If you have not tried this recipe, DO!!!!
Do you think it would still taste as good if I subbed white beans for the potatoes? I have a truly embarrassing stash of dried beans and I’m constantly looking for ways to use them!
I think that would be totally fine! Enjoy!
How hot are the canned chipotle chilies?
I’d give them a spicy rating of medium.
My favorite soup!
Excellent. Keeping this one. I did add more cumin tho
This soup is fabulous! I used 2 poblanos because they were small, forgot the lime juice and left out the tortilla chips. This is a keeper!
When I make this I always double the recipe. I can not keep this huge pot full. It is gone in 3 days!!!
Love this recipe. Quite a bit of prep work but well worth the effort and energy to taste the monumental flavors and enjoy the texture.
I have made this many times over the years. Still one of my favorites. Super easy to make and full of flavor
Hello Michelle– I’m the guy who had an uncle Dominic that we called Domie, and now have a grandson named Dominic. I sent you our recipe for onion pie– I hope you made it! Anyway, I made the Chipotle Chicken & Corn Chowder yesterday. We both really liked it. However, it really stuck to the bottom of my Dutch Oven. I think it was mainly flour. I’ve been cleaning pots and pans for 60 years, and I’m pretty good at it, but I really struggled getting my Revereware pot clean.
We love this! I add some diced medium hot peppers, celery, and onion and more spice because we like a little more heat! We also add diced avocado and some tortilla strips to our bowls when we eat it, they really make it zing!
One thing you can do to avoid a nasty taste from canned soup is to saute some diced onions and a little minced garlic in the pan before you pour the can of soup in to heat it up. I don’t know why that works, but it does remove that nasty “metallic” aftertaste.
How do you think this would taste without chicken and using chicken broth? I have meat eaters and vegetarians at my table every night and thought this would be an easy meal if I make with veggie broth and have rotisserie chicken on the side to add if desired…???
Yes that would totally work!
I had never eaten corn chowder in my life, but look for recipes when I can use rotisserie chickens from the deli. So I gave it a go. I’ve made this a couple times now and I love it!
Great recipe! The only things I added were salt and some chipotle hot sauce(el yucateco).
I made this last winter. It came out so awesomely good. Warm and inviting flavor profiles. Been waiting for winter to get here to make again.
I made this soup for a group of hunters last week. It was awesome, tons of compliments and no leftovers! It was the perfect warm comfort food for the hunters as they came in from hours in the cold. The recipe turned out jut as I thought it would and had so much flavor! I did not stir in the tortilla chips at the end, but instead had bowls of tortilla strips, extra shredded cheese and cilantro on the side, to add as toppings.
Can I make this recipe in a slow cooker?
Hi Julie, I haven’t, but I think it would work just fine!
Can I substitute soy milk for whole milk in chipotle chicken corn chowder?
Hi Darlene, I’ve never used soy milk to make a roux-based sauce, so I can’t give you a definitive answer, unfortunately. If you’ve done so before, then it should be fine.
I make homemade cream corn that my family loves. I am excited to see a recipe where I can use my leftover cream corn! Never thought of using it in a soup. I love soups!
This was so yummy!
Delicious soup, I omitted the cheese, used fresh frozen corn, added some chopped fresh green beans, stirred in chopped cilantro before serving, corn chips on the side. This soup will be on our table frequently. Thank you for sharing this delicious recipe.
This soup looks so comforting! I love chowder, especially creamy ones so I’ll be trying this recipe for sure. Thank you for sharing!
This is a very good recipe! I’ve made it twice already. I made it for the family and I made it for the office. It was a hit both times. I will also be making it again this week-end to take to the in-laws. I only did two things different. I added an onion to the pan when I was sautéing the peppers and I did not add the crushed tortilla chips. Instead, I just crumbled some chips on the top of each bowl. Very tasty!
Love, love, love this soup. It turned out so great! One totally random question for you – what is the font you used for the “eyed” and “sweet savory sinful”. I absolutely love it and want to use it in designs on my Silhouette. Thanks in advance!!
Hi Tracy, So glad you enjoyed it! Unfortunately, I’m not sure which fonts they are, a designed did the logo for me!
OMG…..our new favorite soup, I couldn’t stop eating it. Easy to make. Warms your tummy. We were fighting over the last bowl. BF won he had to leave for work. So I’ll make more while he is gone!
OMG! This soup is perfect. Just enough spice, very hearty and toe tingling warm. We ate this for three straight days!
I am excited about trying this recipe but in the UK I cannot buy adobo sauce so I think I will substitute chipotle. I hope it will still turn out ok? I followed your green bean casserole recipe to cook Thanksgiving dinner with my husband (he’s from GA) and we loved it! Thank you!
Thanks for sharing this recipe. I have made this several times now and for others. It’s a hit every time!,
This is absolutely delish. I did not use creamed corn just the fresh corn off the cob. I also used half and half cream with the skim milk, the rest as is. Outstanding… we will be making this again.
I made this chowder last weekend…the whole family loved it! I especially liked the smokey undertone from the chipotle pepper. It might sound funny to make chowder in the summer, but it was a quick and easy recipe to make that didn’t heat up the kitchen. ;-)
It taste as good as it looks. I add small chunks of butternut squash and yucca too. Sometimes a well drained can of black beans too. I also omit the whole milk and flour, but use a little heavy cream :) and then thicken it just before serving with some Monterrey jack cheese. AND DON’T FORGET THE LIME!
Do u think this could be done in a crock pot?
Hi Jessica, Absolutely!
Very hearty and tasty soup! Wonderful on a cold winter’s night. I had to improvise with a couple of ingredients…I used 2 cans of canned chicken and realized I did not have cumin, so I used a half tsp. of ground coriander instead. All was good though, because it tasted great!
So, you use the whole can of chipolte chilies?
Hi Joanne, No, per step #1 of the recipe, you will use 1 chile and 1 teaspoon of the sauce.
My family loved this recipe! I never comment on recipes, but I really felt the need to for this one. I used the meat off half a rotisserie chicken, and half a jalapeno because the local store didn’t have poblanos. I used two teaspoons of the adobo sauce because that flavor is so tasty, and I wanted more of it. One can of creamed corn and a defrosted bag of frozen and OMG what an amazing chowder. I also halved the cheese because my soup was getting a little too thick for the rest, but it wound up in some delicious spicy quesadillas to dip on the side. Thank you so much for this recipe!
Was excellent!! Went by the recipe.
Amazingly delicious! The whole family loved it. Way better than the ready made or restaurant versions!
Made this last night and it is a new family favorite. My only substitution was I added a half cup of whipping cream instead of the 3rd cup of milk since I didn’t have any more milk to use. ( Yes oddly I had whipping cream and not milk). Amazing recipe. I will definitely use it for Lent after exchanging vegetable broth for the chicken stock and more potatoes instead of the chicken.
how can i cut this recipe in half? its just too much for 1 person
Divide all of the ingredients in half.
I made this and it was excellent! Thank you.
This soup was great! I added half a diced onion along with the peppers and added some heavy cream at the very end (personal preference). It was great with chicken — but I could sure see it with some Dungeness crab instead!
The ingredients sound so good that I had to make this soup. Made it today and OMG what a lovely soup. The flavors meld so nicely. Not spicey hot but warm and rich flavors. I grilled the chicken and cubed it and this may have added a nice smokey touch to the overall flavor, but I’m sure it would have been lovely regardless. This one goes into the company-worthy list of soups in my collection. Thank you for sharing this recipe!
Made this last night and loved it! I had to modify it some, since I discovered the milk had gone bad after I’d already started prep. I subbed 1 1/2 cups heavy cream and an additional 1 1/2 cups chicken broth for the 3 cups of milk. I had extra fresh jalapenos that needed to be used, so I added those as well as extra chipotle. We like spicy!
This is the best soup I have ever made! Thank you so much for sharing the recipe! :)
This soup was delicious! Really really good, and I had fun making it too!
I just made this today and it’s AMAZING! I’ll definitely make it again this winter.
O.M.G. This soup is outstanding. So outstanding I felt compelled to write this review. It made a ton so I will be freezing some but not for more than a month or so. I followed the recipe almost exactly. I couldn’t fit 30 oz of corn in my soup pot so I ended up with about 20 oz which seems to be plenty. I also used frozen corn that I froze from last summer’s local crop. I can’t wait to share this recipe with my friends and family. I’m jealous that you could make this up but very happy that you did :) Well done!!
I made this last night and it is a show stopper! Great job Michelle! It is a very easy recipe and comes together quickly. Thank you for sharing and keep the great recipes coming:)
made this tonight – AMAZING. Could be made Gluten Free if you could find the chile peppers in adobo sauce that don’t have wheat in them?? Otherwise, I made with 1 can light coconut milk + 1/2 can whole coconut milk instead of regular milk, and used a gluten free flour mix instead of regular wheat flour. Unfortunately, I read the label for the chile peppers in adobo sauce after I added them and found out they have wheat flour in them so not GF after all. :( Otherwise, this was probably the best-received soup I’ve ever made. My husband said it’s the BEST SOUP he’s ever had in his life – which is a MAJOR accomplishment!! If anyone finds chile peppers in adobo sauce with no wheat – please post!
I used San Marcos brand and there is no wheat in this product.
I made this for dinner tonight, all i did different was add a can of cream of chicken soup,(instead of using flour), added a little more chipotle juice, and 1 TBPS of sugar and 2- cans white northern beans in place of the potatoes…then a 1/4 cup of bacon bits, it was delicious. Thank you so much for sharing your version of the recipe :-)
I’m making this recipe for tonights dinner; I have my chicken boiling and will be using the water for my homemade stock… I added some goodies to the water (bay leaves, garlic, onion, carrot, celery and parsley ends) since I don’t like store bought stock, it’s too salty and often has MSG; I’m going to strain the goodies out… I’m so excited to try this recipe, it looks awesome! :)
I just made this, omitting the thyme (forgot to buy it) and with less corn. So good. Thanks!
I AM SO IN LOVE WITH SOUP! I cook, rarely, so i was a bit hesitant to make this in fear it would turn out horribly.. BUT it was the most delicious soup i’ve ever had and i lived off it for three days, VERY much worth the time and prep to make. I did add a little half/half & of course my local store was out of the chipotle in adobo so I substituted a little fresh jalapeno and chipotle tabasco sauce. THANK YOU so very much for this delicious recipe and maybe next time i make it i’ll allow everyone else to have some before i devour it all :)
I made this yesterday and it was OUTSTANDING! Thank you for providing such excellent recipes, you rock!
My sister says when I start a recipe early in the day she knows I’m excited about it. Can’t wait to have this tonight. Might even use 2 chilies….we like spicy. Thanks Michelle .
ok to add bacon in the beginning – saute with the other veggies?
Yeah, I don’t see why not!
you think instead of potatoes using sweet potatoes would be just as good?
Well, I personally prefer regular potatoes, but feel free to adjust based on your personal preferences.
Hi Michelle, this recipe looks delicious!… My family is not crazy about spicy stuff, I was wondering if you have tried substitutions for the chipotle chili. I don’t want to just omit it from the recipe since I’m sure it gives it a great kick. Any suggestions??
Hi Sandra, What about just using some chili powder, adjusting the amount to how much you think they can handle? You will lose the chipotle flavor, which is pretty distinct, though.
Does anyone know if this soup can be frozen?
Whoops…just saw the post above!
Was wondering if you have ideas on how to freeze this soup or if it would freeze well? Wasn’t sure about the potatoes becoming mushy??
Hi Bekah, I have not frozen this particular soup. If you do so, please let me know how the freezing/thawing goes; I’d love to know!
I made this soup for my husband 2 weeks ago when he returned from business…and he loved it so much that he asked me to make it tonight!!! delicious!!!
I’m making this today. I am currently baking the chicken in a mix of Mexican spices, and it is making my whole house smell good :-)
Yum!! Made this today and It is wonderful!!
Thanks for warming up our evening.
This looks amazing! Except I’m thinking with shrimp instead of chicken. YUM!!!
I’ve made this with chicken and with shrimp, and much prefer it with shrimp. It’s my favorite homemade soup, by far! We like spice, so I use more of the chipotle chiles, use frozen corn instead of canned, and usually add a couple more potatoes just to modify more to our taste. Truly delicious!
I was wondering if this could this be made in the crock pot?
I think you could assemble it as directed and then keep it warm in the crockpot. Because it is made in steps, I’m not sure how it would turn out if you’d just dump everything in the crock pot and turn it on.
I made this soup last weekend and loved it . Thanks for the great recipes.
Made this last weekend. ABSOLUTELY EXCELLENT!!!!!!!!!!!! I would add a bit more chipotle next time, but I like spicy! Thanks for the recipe!!
This was really good! I left out a LOT of cheese and the chips in order to cut down on the calories, and I still enjoyed it. The broth had a nice flavor to it from the corn and the chipotles, and it was creamy enough (but I would have loved more cheese). My husband felt it was missing a texture, so perhaps I’ll put the chips in next time.
We loved this soup! I made it tonight for dinner. I loved how hearty it was, and my husband raved about it. Instead of adding tortilla chips, I fried tortilla strips (in lard) and we topped the soup with them. We always loved doing that with tortilla soup recipes. Loved the flavors in here and this will replace my old recipes. I think I added some extra cheese in the end, and put the very thinly sliced chicken in raw to save a step. I also used some heavy cream for part of the milk. Yummy :) It smelled especially fragrant when the peppers and spices were sauting – delicious!
WOW!! DELICIOUS!! I’ve had this recipe on my board for awhile, waiting to try it out on my girlfriends for Bible Study tonight. This is The Best chowder I’ve ever made!! And maybe ever eaten anywhere. I’m always tweaking a little. So the only thing I did different to make a few extra servings was, substituted the 3 Cups of milk for a quart of half and half (made it very rich and creamy), added a 1 qt. box of chicken broth instead of 2 cups, and a few extra potatoes. Also added some salt and pepper to taste. Used the leftover roasted chicken from Costco last night (which is always so tender and good). Loved the smokiness the cumin and adobe sauce added. Great combination of flavors and texture. Know I’ll be making this again, as well as giving out the recipe. Thank you so much!!!
I made this today for lunch. It was delicious!!! Perfect for a snowy day. My husband gave it an A+++. I reversed the quantities of milk and chicken stock (used 3 cups chicken stock and 2 cups milk). I also only used about 1/2 cup of cheese.
I made this last night but left out the poblanos. The grocery store was out and I thought I had jalepenos at home. I’m not a spicy fan so it was great. My kids (1 1/2 & 5) loved it, too. DH, the spice king, added some Frank’s. Next time I’ll make sure I have poblanos, at least a few.
I made this and my husband and I loved it!
Made this last night for the wife. She liked it a lot which is great because she doesn’t care much for chicken but does enjoy chowder. I always try to find ways to sneak in a little poultry into our meals. Delicious chowder. I seasoned with salt and pepper before adding the canned corn, wish I had waited because it turned out just a bit saltier than I would like. Adding this to the recipe box..
I made this last night and it was delicious. I used the canned cream corn, but used frozen corn for the other. This is a wonderfully flavorful soup with just the right amount of spice. Perfect for a cold winter’s night.
I made this last night – I have to laugh about the creamed corn part. I had some frozen ears and cut the corn off for this. So I probably didn’t need the creamed part – I had plenty of the corn “milk”. :-)
Anyhow – we thought it was good. We didn’t think it was great. It was tasty but for us (natively NM’s) it was not at all spicy. Definitely tasty but not, I think, worth all the prep work this time.
This soup looks and sounds awesome, but isn’t it a tad bit labor intensive for soup?
I guess it’s all a bit subjective, depending on what an individual finds to be too much work in the kitchen. For homemade soup, I don’t think it’s all that labor intensive at all. The soup can be completed in about 45 minutes, which is way less than a lot of homemade soups.
Hi, this was fantastic! I’m from Texas and while I agree with Rachael, it wasn’t spicy but it was worth the time and it has great flavor. Perhaps everyone should follow the recipe as presented before declaring it’s labor intensive or substituting ingredients and then not being impressed with the end product. I made two patches at the same time-one as presented and one vegetarian. Both were fantastic. I filled mason jars and passed it out to three teachers, a couple of firemen and a neighbor. Three of those listed wanted to take “just a taste” and ended up eating the whole serving! Glad I have enough left over ingredients to make another batch! Thank you Brown Eyed Baker! I’ve tried many of your recipes but I had to comment on this one.
Just wanted to let you know that I made this tonight and it was an absolute hit. Not too spicy yet amazing flavor, the lime really kicks it. I have tried other recipes of yours (sweets), I guess I am going to have to start working on the savory!! Thank you.
I am absolutely in love with your site. Love the recipes,the overall presentation and the playful banter. I keep hearing you talk about the opening if the NHL and am so jealous your in Pittsburg, see I’m an oilers fan and live in Alberta Canada but um still about 4 -5 hours away from Edmonton, but my longtime bf is a true through and through Pittsburg fan and so Crosby and the boys are regulars in our household as well. My dream would be to watch a Pittsburg /Edmonton game live. What a thrill. Keep up the good work.
Hi Taeme, Thanks so much for the comment! So fun to hear from other hockey fans from all over, especially from Canada! :)
This sounds like such a tasty and hearty chowder! Perfect for cold winter days!
Made this yesterday and it is so good! I didn’t peel my potatoes and used frozen corn instead of canned corn (did use the creamed corn, though) because that’s what I had. This will be making regular appearances!
Yum! My son loves corn (I mean LOVES, it’s crazy) so this sounds fantastic. Though he’s not a fan of spicy stuff, I’ll just have to make him a small amount sans chipotle and leave that for the hubby and me :)
I think this is the best soup I have ever made… in fact, the best I have ever had – and I’m 50! (I did make one substitution b/c it was easier for me: instead of the chiles in adobe sauce I used a small can of chopped peppers) Thank you for sharing such a great recipe.
Hi Sandy, I’m so thrilled to hear this! Thanks so much for sharing your feedback, as well as your adaptation!
Mmmmm this sounds fantastic! As a vegetarian, though, I’m thinking of subbing in vegetable stock for the chicken stock, the chicken with either one of those chicken substitutes (which are just okay) or just adding broccoli instead and telling myself it’s even healthier than the canned version. Yum!!
This is my kind of soup! I wanted to let you know that I featured this in my “What I Bookmarked This Week” post – stop by and see.
Hi Danielle, Thanks so much for sharing this with your readers!
You are trying to avoid canned soups yet you use 2 cans of corn. Is there any way to avoid canned corn in this recipe? I would substitute frozen for the regular but how about the creamed corn? Just curious, not so much as I am against canned foods, but my hubs specifically doesn’t like canned corn. Thanks for a great recipe!!
Hi Laura, I avoid canned soup because of the large amount of sodium and all of the other pseudo-ingredients that are included in not just soup, but the majority of packaged foods. I used canned corn (no salt added) in this recipe because it’s the middle of January and I have no access to fresh corn until July. You can substitute frozen corn for the whole corn, however the cream-style corn is what replicates the milky pulp that would come from scraping a fresh ear of corn. If you don’t want to use the can, just omit it, although the broth will be a little thinner. You can add some cream or more cheese, if you’d like.
I made this tonight and it was great! I didn’t see your response but that’s exactly what I did, LOL. I did do my own post with my changes. I hope you don’t mind. If you do, just let me know and I’ll take it down. Thanks for such a great recipe!!
Yay for homemade soup! I don’t ever eat canned soup – or anything from a can actually. Love the idea of the tortilla chips in it.
Hi! Made this soup last night and it was very, very delicious!! Thank you! Love your site and have loved it for a long time!
Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.
I made this soup last night and we all LOVE it! just the right amount of “heat”!
I added crispy bacon to the top and swapped out potatoes for pinto beans. Oh so good!
Oh, my gosh! This looks heavenly! I tried one of Campbell’s new soups in a pouch which are made with quality ingredients and zero added crap, and they are actually really, really good! The one I had was a spicy chorizo and pulled chicken with black beans, and it really was phenomenal. I also *adore* corn chowders! They are just so comforting!
I made this last night for a crowd, and it was a hit!–including a VEGETARIAN version! I followed your directions exactly, save for the substitution of frozen corn for the 30 oz. canned (I had the frozen, so I figured I would use it). And for the vegetarians — I made a separate batch using vegetable broth and no chicken (no other modifications at all). Both were terrific. Thank you!
Wow, this soup sounds so flavorful! I love all of the different types of peppers that you incorporated.
I made this for lunch today and subbed a few things based on what I had on hand…shrimp for chicken and 1 cup frozen corn directly in the soup and about 3/4 cup frozen corn in the food processor with a laddle full of the soup liquid and 1 T brown sugar, then added back to the soup…also only added 1/2 cup cheese. It was wonderful, my husband and I scraped our bowls clean!
I make a version of this and love it! Never thought to add chipotle peppers!
I made this for dinner tonight. Thank you for the recipe – it was so delicious!!
This soup looks wonderful. I love all the spices in it. I am going to save it to try soon.
Did you try to mimick the Campbell’s soup recipe?
mmm, this sounds like just my kind of soup! yummy, yummy for a cold day!
I try to stay away from canned soup too- it just doesn’t taste as good to me! How could you possibly beat all the spicy *natural* flavors in this soup? It sounds so good :)
This looks so amazingg!!!!!! I love the pictures, and the recipe looks delicious. Great job, and if your husband said it’s one of the best things you’ve made, then it MUST be good. *craving soup now*
Is there a brand name that I should look for when trying to find chipotle chiles in adobo sauce? Thanks
Hi Ellen, My local grocery store carries the Embasa brand in the Hispanic foods section of the store. I’m sure there are other brands, but that’s the only one I’ve seen at my local store.
We don’t have Chipotle around here, but this chowder looks fantastic! What a great way to keep warm during the freezing winter months! I’m pinning the recipe for future making!
I sometimes substitute canned chipotle chiles in adobo for powdered chipotle chili powder found in the spice aisle. You might try looking there to see if you have that?
This is a soup I could probably get my guy to eat. All my guys- the little ones included! And none of them are soup eaters, so that’s saying a lot!
You just answered the “What should I make for dinner?” question with this soup. Thanks for the recipe!
Bookmarked! I love corn chowder!!! :)
We love corn chowder. . .the addition of the chipotle chilies sounds fantastic!
Non-canned soup using canned corn. The irony.
Obviously, fresh ingredients are always preferred, but fresh corn season and soup season land during opposite times of the year where I live. You could substitute frozen corn for the canned whole corn, but the cream-style corn is what provides the same texture that you’d find if you were to scrape the milky pulp from a fresh ear of corn. You’re obviously free to omit it if you’d like.
It sounds like you hit the mark with this one. The flavors sound fantastic! I love how you styled the soup in the opening shot, with the chunky parts to the left and the broth to the right. Very nice.
Thank you, Dara! :)
I’m excited about this. It’s very similar to a soup I had at one of the restaurants at the Grand Canyon just a couple of weeks ago. Excited to try your version.
I made a corn chowder for the first time last year, I love the chipotle addition here – so good!
We love corn chowder! Can’t wait to try your recipe!
I love love soups during the winter, but being a single person household I end up getting sick of it by the 6th and 7th time I eat it in a row. I really need to free up space in my freezer because this soup looks so good.
Oh my yes. Pinning.
I’m having a soup potluck at my house next week and I think this is the ticket! I’ve been ravaging the internet looking for something and this speaks to me! Question, how spicy is it? I know that’s kind of subjective, but I know several of the ladies are not into spicy food. I want the small kick and smokiness from the chipotle and adobo sauces, but wondering how hot it will be.
Hi Diane, It’s actually just as you described – a small kick and smokiness from the chipotle and adobo sauces, but not too terribly spicy. My mom is super-sensitive to spicy foods, and she had multiple bowls of this soup; she didn’t think it was too spicy, if that’s any guide!
I just made this soup with only half the can of chiles and it was soooo hot for us. I would love to know what you thought after you made it Diane. I live in CA and am used to hot Mexican food. Perhaps I had a rouge can of chiles. Other than the heat, we loved it. I didn’t put any cheese in it and added chicken bouillon for the extra flavor. WW for us.
OK. I just figured out why mine was so hot. I didn’t read the recipe.
I have made this soup so many times and just throw it all in. I didn’t
see that I should have only used 1 chile. That will teach me!
LOVE Corn Chowder – plus, I haven’t had it in years. My high school cafeteria lady would make her homemade recipe once a week for us, and it was delicious. Granted, not as sophisticated as this one!
I tried a canned version of this soup a few days ago and I was so disappointed. I just know this is going to be better, I can’t wait to make it!!
A homemade version always beats out the competition! This looks so hearty and delicious!
How do your store the leftover chiles that you’re not using, and how long will they last? I always hesitate to make recipes using them since I end up wasting the “extra” chiles.
I put my extra chiles in a container, label it and freeze them. Then you are able to take out the amount needed.
Hi Michele, I also freeze any extras that I have; I freeze the chiles and sauce separately.
I freeze the peppers and sauce in ice cube trays, then later store in resealable freezer bags. By the way, they are much easier to chop/mince when frozen.
Place individual chilis in some sauce on a piece of parchment or wax paper on a plate or small cookie sheet. put in freezer. when frozen pop in plastic bag.store in freezer use as needed.
I place individual chilis in ice cub trays, top with sauce then freeze. Once frozen I store in a ziplock bag.
Love this recipe!! Peppers, chicken and corn is such a great combo!
After discovering chipotle chilies and having fun creating so many things with that smokey goodness I can hardly wait to try this recipe. Our house always enjoys a good soup/chowder/chili/stew!
This looks like the perfect winter soup! Yum!
Yum, I love chowder type recipes! And I agree with you on the canned soup thing – homemade is so much better :)
This looks and sounds great! Cannot wait to try it out!
Oh, this warms me up just looking at it! Will have to give this recipe a try.
Husbands can be such a great kitchen support. Chowder is always one of my favorite comfort meals, this looks great!
We eat a LOT of homemade soup in the winter, and this really looks yummy. Spicy, too, with a whole can of adobos…which are my favorite peppers! Can’t wait to try this out!
Just a warning about the “with a whole can of adobos” – see Step 1. She uses only 1 chili and some of the adobo sauce, reserving the rest for another use. A whole can would probably be over the top, even if they are your faves (I love ’em too!).
Thanks for pointing that out. I almost died when I saw 1-can of chipotles. I was thinking it better be a really small can!
Oh my GOSHH this looks like an amazing soup! I just made a potato bacon soup the other day and it has re-ignited my love for making soup! Can’t wait to try this recipe :)
Yum! I can wait to make this this weekend!
My husband has been obsessed with the exact same canned soup! So excited to have a way to duplicate it without the can!
I really liked what you did with the recipe, but I’d need to work around the canned corn. Most canned corn in the US uses GM corn, and I dpn
I really liked what you did with the recipe, but I’d need to work around the canned corn. Most canned items in the US contain GM vegetables in one form or another (NOT healthy for my family). I’d appreciate any suggestions.
Hi Beverly, You could use fresh or frozen corn, and then make your own creamed corn, if you prefer.
I believe it is safe to say that ALL commercially grown corn in the U.S. is GMO corn. The only exception would be organic-certified or that which is grown in a home garden from seed specifically chosen as certified non-GMO. GMO corn is banned in Mexico, however, so if, in the winter, some corn is coming to the U.S. from there you might be OK. Except then of course you still don’t know what ‘cides may have been sprayed on it… It really IS a jungle out there!
That said, I can’t wait to make this recipe!!
If you do a little research you’ll find science actually shows that GMO’s are not all bad and it’s more of a fear tactic. You should check out the documentary called “Food Evolution”. There is lots of science back info on the pros and cons of GMOs
This soup sounds fabulous!
It would be the perfect dish to warm me up on a chilly winter day.