A hearty fall soup is the perfect meal for a chilly day. This version of a classic corn chowder has an extra flavor boost from fire roasted corn, bacon, bell peppers, and a touch of heat from chipotles in adobo sauce. Get the full recipe below!

Chipotle Corn Chowder.
Serves: 4-6 Servings
  • 4 Slices of Bacon, diced
  • 1 Tbsp. Butter
  • 1 Yellow Onion, finely diced
  • ½ Red Bell Pepper, finely diced
  • 1 Large Carrot, diced
  • 1 Tbsp. Garlic Paste
  • 2 Tbsp. Flour
  • 1 ½ Cup Red Potatoes, diced
  • 2 Cups Fire Roasted Corn
  • 1 Tbsp. Chipotles in Adobo Sauce
  • 2 Cups Chicken Broth
  • 2 Cups Organic Valley Whole Grassmilk
  • 2 Tbsp. Fresh Chives, chopped
  • Salt and Pepper
  1. In a large cast iron Dutch oven, cook the diced bacon until browned and crispy. Remove with a slotted spot and rest on a paper towel to remove excess grease.
  2. Melt butter in the same pot over medium heat, and add in finely diced yellow onion and red bell pepper, diced carrots, and garlic paste. Cook until the ingredients have softened, about 7 minutes. Add in the flour and stir until combined with the oils in the bottom of the pan.
  3. Add diced red potatoes, fire roasted corn, chipotles in adobo sauce and the chicken broth to the pot. Bring to a boil and then reduce to a simmer for about 25 minutes.
  4. Stir in the whole milk, about half of the cooked bacon, and season well with salt and pepper. Cook for an additional 5 minutes until heated through.
  5. Divide chowder into bowls and top with the remaining cooked bacon pieces and fresh chopped chives.

Please note: This recipe was created in partnership with Organic Valley. All opinions, images and content are my own. Thank you for supporting brands that support this site.