Spicy Corn Chowder

LeGourmetTV's picture

Oct. 31, 2013

Perfect recipe for the cool fall and winter evenings. You can make up a pot on the weekend and send it as lunch all week.


Thick cut bacon slices 1/2 Pound , chop (250g)
Yellow onion 1 Medium , diced
Green onion 3 , diced
Celery ribs 2 , diced
Red bell pepper 1 , diced (green or yellow)
Fresh thyme 1 Teaspoon (5 mL)
Corn kernals 5 Cup (80 tbs) (fresh or frozen)
Chipotle chili powder 1/2 Teaspoon (2 mL)
Half and half 2 Cup (32 tbs) (500 mL)
Low salt chicken broth 2 Cup (32 tbs) (500 mL)
Russet potato 1 Large , grated
Coarse salt To Taste



1. In a 5 or 6 quart Dutch oven or heavy soup pot, cook chopped bacon over medium-high heat until browned and crisp.

2. Transfer the bacon to a paper towel lined bowl, and pour off the fat, leaving about 2 tablespoon of the rendered fat in the pot/Dutch oven.

3. Return the pot to medium-high flame. Add onion, white portion of green onion, celery, bell pepper, and thyme. Stir occasionally and cook until the vegetables begin to soften.

4. Add the corn and cook for 1-2 minutes or until softened. Stir in chili powder and cook for 30 seconds.

5. Pour half-and-half and chicken broth. Bring to a boil.

6. Stir in the grated potato, lower heat to medium cover with a lid and simmer for about 10 minutes or until the potato is cooked through.

7. Season with salt to taste and garnish with the reserved bacon and scallions.


8. Serve hot and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 505Calories from Fat 203

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 664 mg27.67%

Total Carbohydrates 67 g22.3%

Dietary Fiber 8 g32%

Sugars 10 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet