Monday, November 23, 2015

Green Chili Corn Chowder

green chile chicken corn chowder
(Ben Rayl)
I am always looking for a new great, hearty soup for these chilly autumn nights. A follower of mine asked for a corn chowder recipe, so I decided to make this soup. It’s super easy to make, requires little supervision, and it’s SO good. I added a little chipotle powder to give it some smoky spice to match the bacon – if you don’t have chipotle, just use some cayenne or crushed red pepper.
This soup is the perfect starter for a heavy winter dinner, or works great for lunch with some crusty bread. It will make your house smell amazing while it’s cooking and it’s so delicious, it’s a guaranteed hit.

Green Chile Chicken Corn Chowder

    6 - 8 people


  • slices bacon, chopped
  • 1 large onion, finely diced
  • garlic cloves, minced
  • 1 Tbsp chipotle powder
  • salt and pepper, to taste
  • ¼ cup butter
  • 1 cup roasted, peeled green chilies, chopped
  • 2 lb boneless chicken breast, cubed
  • 4 cups fresh corn, sliced from the cob - or frozen
  • 1 lb potatoes, peeled and chopped
  • 5 cups chicken broth
  • ¼ cup flour
  • 2 cups whole milk


  1. In a large, heavy-bottomed soup pot, cook the bacon over medium high heat until lightly browned. Add the onion and cook until tender - about 10 minutes. Stir in the garlic, chipotle powder, salt, and pepper and cook for a few more minutes.
  2. Add the butter, green chiles, and chicken and cook until the chicken is mostly cooked - about 10 minutes. 
  3. Add the corn, potatoes, and chicken broth and bring to a boil. Reduce heat and simmer and cook until the potatoes are cooked through and tender - about 20 minutes.
  4. Put the flour into a small mixing bowl and whisk in the milk. Add this to the soup and allow it to simmer and thicken - about 15 minutes.


Serves 6 - 8 people.

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