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This simple one pot Creamy Broccoli Cheddar Chipotle Corn Chowder is a new favorite. Made with sweet yellow corn, broccoli, potatoes, and smoky-spicy chipotle chilies. A couple of canned chipotle chilies in adobo are the secret behind this chowder. It’s spicy, creamy, and so delicious. Top each bowl of chowder with the works – crispy homemade bacon bits, cheddar cheese, fresh scallions, and cilantro. Great on its own but even better with a side of homemade beer bread. A cozy weather favorite.
Now that we’re over a week into September, my excitement for fall has really set in. In New York, where I’ve spent the last few days, we went from summer to glimpses of fall, with a few rain-filled days. But then the sunshine broke through, and it’s back to summer again.
The weather is clearly transitioning, and you can feel the excitement in the New York air. Everyone here is ready for fall.
This is the time of year when I love to make summery soups. The nights are cool enough that a hot bowl of soup actually sounds good again. Corn chowder is always a go-to, but another soup I adore this time of year is creamy broccoli cheddar!
As a kid, my mom would occasionally treat my brothers and me to Panera Bread after school. Or occasionally during our lunch break, if we had a morning doctor’s appointment, or something.
It was always a special time when we got to spend time one-on-one with my mom, and I love thinking back to those memories.
Combining an end-of-summer corn chowder with a creamy broccoli cheddar soup just made so much sense. The two recipes are actually very similar, so why not combine them?
These are the details
Step 1: crisp up the bacon
Crisp up the bacon in a soup pot. I love to dice mine super small to make homemade bacon bits. They’re so yummy on top of the creamy, cheese-filled chowder. You can’t skip these!
Pull the bacon out and save it for topping. I love to get mine nice and crispy!
Step 2: cook the corn, broccoli, and potatoes
To the same pot with the bacon grease, add in the flour and onion. Let the flour in the bacon grease and create a small roux. This will help the soup thicken nicely and the cheese to melt easily into the chowder.
Now add the garlic and let it cook a few minutes. Then add in the potatoes, corn, and broccoli. Season that all up with salt and pepper.
Pour over a couple cups of water and let the vegetables simmer until they’re pretty tender. This only takes about 15 minutes.
Step 3: purée the soup
Next, purée some of the chowder to make it very creamy. I love to leave out a few pieces of corn and broccoli, then purée the rest.
You can make this chowder as creamy and or as chunky as you like!
Step 4: finish the soup
Once the soup is creamy, mix in chopped chipotle chilies in adobo, whole milk, and both regular and spicy cheddar cheese. I know using two types of cheddar feels a little fussy, but trust me, me, the added flavor is worth it! My favorite spicy cheddar is from Whole Foods. It’s called rattlesnake cheddar, I’m obsessed with it.
Let the chowder simmer until it’s thickened and very creamy and the cheese has melted. At this point, the soup will smell so DELICIOUS, and honestly, it will look delicious too.
Step 5: for serving
I served this chowder simply, with a handful of extra cheddar cheese, scallions, and cilantro.
I love to add beer bread on the side for dipping. For me, it’s a chowder must. Every bowl of soup can benefit from a good, yummy slice of warm homemade beer bread. It only has 5 ingredients and and is done in under an hour.
Simple as can be, and every spoonful is so delicious. Think a little spicy, a touch creamy, filled with cheese, and topped with flavorful toppings.
Looking for other end-of-summer corn recipes? Here are some favorites:
Crockpot White Chicken Chili Burrito Bowls
Spicy Buffalo White Chicken Chili
Creamy Corn, Zucchini, and Bacon Chowder
Honey Garlic Shrimp, Corn, and Avocado Bacon Salad
Garlic Herb Corn Carbonara with Burrata
Skillet Creamy Cajun Chicken Lazone with Herby Corn
Lastly, if you make this Creamy Broccoli Cheddar Chipotle Corn Chowder, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Broccoli Cheddar Corn Chowder
Servings: 6
Calories Per Serving: 566 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.2. To the same pot, add the flour and onion and cook 2-3 minutes. Stir in the garlic and season with salt and pepper. Cook for 5 minutes, until very fragrant. Add the corn, broccoli, and potatoes, then stir in 3 cups water. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes until the chicken is cooked through.3. Using an immersion or regular blender, blend 2/3 of the chowder until mostly smooth. Stir in the milk and cheddar. Cook for 10 minutes until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.4. Ladle the chowder into bowls and top as desired with bacon, scallions, and cilantro. Eat and enjoy!
