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Creamy Corn Chedr & Chptl

Cheesy Corn Chipotle Chowder

Everyone loves this soup. Chipotle peppers impart a deep, smoky flavor and some heat, while creamy corn and luscious cheddar provide a rich, full foundation that’s truly irresistible.

Yield: 9 cup

Cooking Time: 25 Minutes

Prep Time: 15 Minutes


  • 1 Tbsp oil
  • 1 cup diced onion
  • 1½ Tbsp minced garlic (3-4 cloves)
  • ½ cup diced red bell pepper
  • 7 cups water
  • 1½ cups finely cubed potato
  • 2 tsp simulated bacon bits
  • 1¼ tsp salt or to taste
  • 4½ cups corn, fresh or frozen
  • 1½ tsp dried oregano
  • 1-2 canned chipotle peppers plus 2 tsp adobo sauce
  • 1½ cups grated cheddar cheese (6 ounces) plus extra for garnishing if desired
  • 4 ounces cream cheese, cut into ½-inch cubes (optional)


  1. Heat the oil in a 5-quart pot over high heat. Add the onion and sauté for a few minutes until it begins to brown. Add the garlic and bell pepper and sauté for a couple of more minutes.
  2. Add the water, potato, simulated bacon bits, salt, corn, and oregano, cover, and bring to a boil. Reduce the heat to medium and simmer for another 10 minutes or until the potato is tender. Meanwhile, prepare the garnishes if making them.
  3. Ladle 2 cups of the soup into a blender, making sure to get some potato, and blend with the chipotle and adobo sauce until smooth. Return to the pot, stir through, and simmer for another couple of minutes.
  4. Add the cheese and stir until thoroughly melted. Add the cream cheese cubes (optional) and stir through. Ladle into bowls, garnish with extra cheese if desired, and serve.


Garnish possibilities: For adults, dress it up with sautéed chives and toasted pumpkin seeds. For kids, add a sprinkle of simulated bacon bits and extra grated cheese. You can also swirl a teaspoon of adobo sauce into each bowl.

Serve with: Chili Lime Tortilla Crisps and your favorite salsa.

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