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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.
Ingredients
- 6 strips thick-cut bacon, chopped (omit if vegetarian)
- 2 tablespoons all-purpose flour
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 3 cups yellow corn kernels (from about 4 ears corn)
- 3 cups chopped broccoli florets
- 1 russet potato, peeled and cubed
- 2 chipotle chilies in adobo, chopped
- salt and black pepper
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup spicy cheddar cheese, shredded
- fresh scallions and cilantro, for serving
Instructions
- 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.3. Using an immersion or regular blender, blend 2/3 of the chowder until mostly smooth. Stir in the chipotle chiles, 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!
This was AMAZING! Especially with the beer bread. I only had hot honey on hand for the beer bread and it was amazing. I wanted to ask if you can freeze the leftovers? We have a ton for my family of 3 and don’t want it to go to waste!
Hey Claudia,
Yay! So glad to hear this dish turned out well for you, thanks for trying it! Yes, you can freeze the leftovers. Have a great day! Xx
I tried to comment on this recipe, but I also had a question about your prep time that was just about finished when it suddenly disappeared, and I was unable to retrieve it. How could that have happened?? I didn’t know there was a length restriction on comments, but if I had, I would have shortened it!
Hi Helen,
So sorry to hear this! I don’t believe there is a length restriction. Please let me know how I can help with this recipe! xT
Hi again Tieghan,
Thanks, I’ll try again. First of all, we loved the soup – it was absolutely delicious! About the prep time, since you list ingredients as already having been chopped, shredded, cubed, etc., are you not including the time to prepare them in the prep time? I ask because IMO it would take far longer than 15 minutes for most people to chop the bacon, onion, garlic, broccoli, potato and chilies, plus get the kernels off 4 corn cobs, shred 3 cups of cheese and slice the green onions (it took me over an hour). And since it takes about 15 minutes (the stated prep time) to cook the bacon, onion and garlic, it dawned on me that maybe you weren’t including preparing all the ingredients in your prep time. Sorry this is so complicated, but I really am curious since I always have this problem with your prep times!
Question: have you ever made a low fat version. Would love to try, but hubby has to have lower fat diet.
Hi Cassie,
So sorry, I have never tried that, but you could certainly use non fat milk in place of the whole milk. I hope this helps! xT
We skipped the scallions and cilantro by accident, but this was delicious. I went heavy handed on the chipotle chilies in adobo, used canned corn for simplicity, and the bacon is really what ties this all together! My husband liked it too.
Hey Austyn,
Awesome! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well for you! Xx
Delicious fall soup. I substituted 1tsp smokey paprika for chipotle in adobo, used veggie broth for water and different cheeses I had on hand. Tasted super yummy.
Hey Mary Lynn,
Awesome! So glad to hear this recipe turned out nicely for you! Thanks a lot for making it:) xT
What’s a good substitute for the chilies in adobo sauce? I can’t find them in any store where I live!
Hey Emma,
You could use some chipotle chili powder. I hope you love this recipe, please let me know if you give it a try! xT
Hi Tieghan,
This may be a silly question, but should we cook our ears of corn on the cob before adding to the pot in step 2? Or we add in raw? Looking forward to enjoying this week!
Hey Amy,
Not silly at all:) You can add the corn raw. Please let me know if you have any other questions, I hope you love this recipe! xT
Question: I swear on Instagram there was beef stock added? Am I missing something? Thanks!
Hey Moira,
Sorry I am not sure what you may have seen, but there is no beef stock in this recipe:) If you wanted to use chicken or veggie broth in place of the water that would work nicely for you! Please let me know if you give it a try! xT
Confused about the bone broth as well I took a screen shot on IG it says add in bone broth. Still gonna try and add in the water and a little bone broth wish me luck
Tieghan
Just wanted to let you know that this recipe was absolutely amazing. Follow the directions exactly, also leaving some chunky corn Broccoli like you mentioned topped with Cilantro, bacon and pepper. My only critique is you need to add chipotle to the title and then maybe people won’t think it’s just broccoli cheddar soup because it is way more than that!! In my opinion anyways …..It is hardy and delicious and on the more healthier side. My husband and I absolutely enjoyed it, thank you so much!!
Hey Amber,
Thank you so much! I am so glad to hear you enjoyed this recipe and appreciate you giving it a try! Xx
This recipe turned out to be a disaster for me. I had to throw it away. The flavor lacked the rich chedder taste I was use to and my cheese was lumpy. I would use less water or use chicken broth as a base instead of water. Cream in replace of whole milk. The recipie needed more brocolli and cheese. I thought the toppings were a good pick for toppings.
Hi Nancy,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xT
absolutely wonderful. Modified to reduce spice (for kids). Substituted 1 cup Fontina for the spicy cheddar. Can’t wait to make this the real way
Hey Elle,
Amazing! Thanks a bunch for trying this dish and your comment, so glad it turned out well for you! xT
I would love to add more protein to this recipe and wondered if anyone has added shredded rotisserie chicken at the end?
Hi Pam,
That would work nicely for you:) You might also like this recipe:
https://www.halfbakedharvest.com/white-chicken-chili-corn-chowder/
Please let me know if you have any other questions! xT
I am confused as in the recipe it calls for three cups milk and in the ingredients it calls for 3 cups water. In your description you mention both. Can you please clarify that for me?
Hi Connie,
You are going to use both the milk and the water:) Please let me know if you have any other questions! xT
Maybe because it’s 2a as I’m making this, But I was confused as well as the ingredients say 3 cups milk, but doesn’t mention water until you put it in, and then never mentions putting the 3 cups of milk in? Do they go in at the same time? So excited about this recipe thank you!
SO sorry seeing the milk in there now! Just a little confusing I guess about not saying 3 cups there and 3 cups water prior but we will get there! Thanks!
I hope it turned out well for you:)
Hi Christine,
You are going to add the 3 cups of water in step 2 and then 3 cups of milk in step 3. I hope this helps! xT