Chipotle Corn Chowder


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Chipotle Corn Chowder recipe by Barefeet In The KitchenWith so much fresh corn in my kitchen this week, I finally had the chance to make some corn chowder. I’ve had this recipe in the works for months now, but I wanted to wait to share it when I could make it with fresh corn.

I’m happy to say that it was worth the wait! My whole family (even the non-spice lovers) enjoyed this meal very much.

The corn is simmered in a creamy soup with chunks of potato and flecks of chipotle peppers. Right at the end, a splash of lime brightens the flavor, making this chowder exactly what I had hoped.

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My boys commented repeatedly on how delicious it was and my husband and I both agreed that this chowder needs to happen again before all of the corn is gone.

Chipotle Corn Chowder recipe by Barefeet In The Kitchen

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Chipotle Corn Chowder

Recipe inspired by Brown Eyed Baker
Servings: 6 servings


  • 1 tablespoon butter
  • 4 cloves garlic minced
  • 1 small onion diced very small, about 1/4"
  • 2 chipotle peppers in adobo sauce finely minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour I used brown rice flour
  • 6 cups milk
  • 3 cups diced Yukon gold potatoes no bigger than 1/2"
  • 1 - 2 cups shredded cheese I used both Monterrey jack and cheddar
  • 4 large ears of corn about 4 cups kernels removed from the cob
  • juice from 1 small lime about 1-2 tablespoons, adjust to taste
  • 1 tablespoon liquid from chipotle peppers adjust to taste
  • Optional: additional cheese and crumbled bacon for topping


  • Melt the butter in a large soup pot over medium heat. Add the garlic, onion and chipotles and saute for 5 minutes or so, until the onions are tender. Add all the spices and the flour and stir until the flour dissolves onto the vegetables. This should only take a minute or so. Slowly pour in the milk and continue stirring. Add the potatoes, increase the heat just enough to bring to a boil and then immediately reduce the heat to a low simmer. (You do not want to actually boil the milk.)
  • Let the potatoes cook for about 10 minutes, until tender. Stir frequently. Add the corn, the lime juice and the chipotle liquid. Let the corn simmer for about 5 minutes, then add the cheese and stir to combine. Let it simmer for a few minutes more to completely melt the cheese. Remove from the heat and serve immediately. Top with additional cheese and crumbled bacon, if desired. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Big Dude says

    I'm usually just lukewarm on corn chowder but this may be the best sounding version I've seen – maybe it's the chipotles – and your shot of it makes me want a bowl now.

    • Mary says

      That’s so strange! I’ve never had this happen. I’ll remake the soup this week and test it again myself. Thank you for letting me know!