September 23, 2024

Chipotle Cheddar Corn Chowder with Bacon and Cornbread Croutons

This post was originally published here September 3, 2014. I’ve since adjusted the recipe slightly. And updated the photographs and text to reflect those changes.

September corn is truly the BEST corn of the entire season. And I seriously can’t get enough of it. I’m not exaggerating when I say I’ve eaten corn every single day for the last 3 weeks. Grilled corn, corn salads, corn bread and of course, corn chowder. It’s all par for the course for the month of September!

I always make it a priority to make this Chipotle Cheddar Corn Chowder with Bacon and Cornbread Croutons at least twice while local corn is abundant and delicious. It’s an easy, unfussy recipe that takes just about an hour to make. And I can’t think of a better “transition” recipe for this time of year. It’s hearty and comforting. But still feels a little bit like Summer. I love that.

To make this Chipotle Cheddar Corn Chowder with Bacon and Cornbread Croutons, start by crisping up some chopped bacon in a big stockpot. The cooked bacon will be used later for topping. And the rendered fat will be used to sauté the onions, giving the base of this chowder some really great flavor. Next add some seasonings and flour for thickening, then cubed potatoes, chicken stock and minced chipotle peppers in adobo sauce for some subtle smokiness and heat. And finally the star of the show: the corn! You’ll need 5 cups of kernels, so approximately 5-7 ears of corn depending on their size.

To finish this soup, stir in a couple handfuls of shredded sharp cheddar cheese and a splash of half and half. And then, of course, it’s time for the toppings! This is where the cooked bacon comes back in. I also like to add some shredded cheese and fresh cilantro. PLUS cornbread croutons. AKA the best part! To make cornbread croutons, you have to start with cornbread. You can absolutely make your own (day old is ideal), but I often just buy some from the bakery department at the grocery store or even make it from a box mix for this purpose. It works great. No shame in a shortcut! Once you have your day old cornbread, simply cut it into cubes, drizzle it with olive oil and give it a few minutes in the oven to get a bit toasty and crisp. So good!

This this Chipotle Cheddar Corn Chowder with Bacon and Cornbread Croutons is great for a Sunday night dinner. Or for game day. And the leftovers are fantastic, too. I hope you try it!

Cheers,

Liz

Get the Recipe:

Chipotle Cheddar Corn Chowder with Bacon and Cornbread Croutons

At a Glance:

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

For the Chowder:

• 6 slices bacon, chopped
• 3 cups peeled and chopped onion
• 1/4 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground turmeric
• 6 cups chicken stock
• 4 cups cubed potatoes
• 2 tablespoons minced chipotle peppers in adobo
• 5 cups fresh corn kernels (from about 5-7 ears of corn)
• 1 1/2 cups shredded cheddar cheese
• 3/4 cups half and half

For Topping:

• 4 cups cubed cornbread
• 2 tablespoons extra-virgin olive oil
• Shredded cheddar cheese
• Fresh cilantro

Instructions

1. Add the bacon to a large heavy bottom stockpot set over medium-high heat. Cook, stirring frequently, until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
2. Turn the heat down to medium and add the onions. Cook the onions in the bacon fat, stirring occasionally, until softened, about 6-8 minutes. Add the flour, salt, pepper and turmeric and cook, stirring frequently, for 2 minutes.
3. Add the chicken stock, potatoes and chipotle peppers. Bring the chowder up to a simmer and cook, uncovered, until the potatoes are just fork tender, about 15 minutes. Stir in the corn kernels and cook for 3-4 minutes more. Then turn off the heat and stir in the cheddar cheese and half and half. Cover to keep warm.
4. Meanwhile, pre-heat your oven to 400 degrees. Toss the cornbread cubes with the olive oil and spread them out onto a large rimmed baking sheet. Bake in your pre-heated oven until slightly dried and crisp, about 6-8 minutes. Remove and set aside.
5. Ladle the chowder into bowls. Top with some of the cornbread croutons, bacon, cheese and cilantro. Enjoy immediately.
6. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.

Notes

Recipe adapted from The Barefoot Contessa Cookbook.