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5 from 4 votes

Chipotle Potato Corn Chowder with Pancetta

Chipotle Potato Corn Chowder with Pancetta - with smoky chipotle, sweet pop from the corn, creamy potatoes and the savory, salty goodness from the pancetta.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Soup
Cuisine: American, Western
Keyword: chipotle corn chowder, chipotle potatoes, corn chowder recipe
Servings: 4 servings
Calories: 458kcal


  • 2 tbsp butter
  • 2 tbsp flour
  • 4 cups chicken broth
  • 1-2 chipotle pepper in adobo sauce crushed
  • 2 garlic cloves minced
  • 1 onion diced
  • 1 cup heavy cream
  • several sprigs of thyme tied
  • 2 red medium potatoes
  • 2 yellow medium potatoes
  • 1 cup corn kernels
  • 1/2 cup cooked pancetta drained
  • fresh cracked black pepper


  • In a microwave safe bowl add the diced potatoes and cover with water. Cook for 6 minutes on high. Drain and set aside. Crush the chipotle and put in a small bowl. Dice the onion and mince the garlic. Set aside.
  • Melt the butter in a large soup pot. Add the flour and cook on low for 2 minutes. Slowly add the chicken stock and whisk to break up any lumps. Bring to a boil, turn to simmer.
  • Add the crushed chipotle pepper in adobo sauce, garlic and onion. Cook for 4 minutes.
  • Add the cream and thyme tied with kitchen string. Simmer for 5 minutes. Add the cooked potatoes, cut corn kernels, half of the pancetta and cook for 3 minutes more.
  • Remove thyme bundle, discard. Ladle soup into bowls, top with remaining cooked pancetta and fresh cracked black pepper.


Calories: 458kcal | Carbohydrates: 43g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 854mg | Potassium: 1164mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1070IU | Vitamin C: 38.9mg | Calcium: 98mg | Iron: 4.5mg