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+ servings

Chipotle Corn Chowder

Servings 10


  • 4 large yellow onions, chopped
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 12 cups good chicken or vegetable stock
  • 2 -3 lbs boiling potatoes, peeled & diced
  • 1 chipotle chili in adobo, chopped fine
  • 10 ears blanched sweet corn kernels or 3 lbs. frozen
  • 2 cups half-and-half
  • 1/2 lb sharp white cheddar cheese cubed


  • In a large stockpot (8 quart minimum) on medium heat, melt the butter, add the onions, and cook until the onions are translucent (about 15 minutes).
  • Add the flour, salt, and turmeric; stir in thoroughly, and then add the chicken stock, potatoes, and chipotle chili.
  • Bring the soup to a boil and simmer uncovered for 15 minutes or until the potatoes are tender.
  • Add the corn, half-and-half, and cheddar cheese; simmer for 10 more minutes or until the cheese melted.
  • Serve hot and garnish with parsley or crumbled bacon if desired.