Chili Corn Chowder

Chowder sounds better than soup. It really, really does. It evokes a sense of warmness that can’t be summoned by the word ‘soup’. So when the temp. dips to levels not seen in several decades, I naturally feel the need for something even more comforting than normal. Something creamy and flavorful and cheesy. With a kick to make me forget the chill. This chowder isn’t overly thick, but it doesn’t need to be. It’s perfect.

Don’t leave off the cilantro/avocado garnish. It makes the dish!

Chili Corn Chowder

Chili Corn Chowder


  • 4 tablespoons unsalted butter
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 chipotle chili's--diced with the adobo sauce
  • 1 medium onion--diced
  • 1 red bell pepper--diced
  • 4 large cloves garlic--minced
  • 4 tablespoons flour
  • 4 cups 1/2 & 1/2
  • 4 cups chicken stock/broth
  • 1/2 teaspoon kosher salt
  • 2 large russet potatoes--diced medium
  • 1 1/2 cups white cheddar--grated
  • 1 cup pepper-jack cheese--grated
  • 1 (16oz.) can hominy
  • 1 small can cream style corn
  • 1/3 cup cilantro--chopped
  • 1 avocado--diced
  • lime wedges


  1. In large, heavy pan, heat butter over medium-high heat.
  2. Add cumin, oregano, and let sweat.
  3. Add chipotle chills. Let sweat.
  4. Add onion and pepper. Sauté until they begin to soften.
  5. Add garlic. Sauté 1 minute while stirring.
  6. Add flour and stir to make roux.
  7. Slowly stir in liquids.
  8. Add diced potatoes and let simmer until potatoes are tender.
  9. Add grated cheeses in small handfuls, stirring until melted.
  10. Add drained hominy and cream style corn.
  11. Serve with cilantro/avocado garnish, and lime wedges.

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  1. I can’t believe there are no comments. Just wanted to say I’ve made this twice so far and it is delicious!

    • I am so glad you liked this soup! And pretty happy that you took the time to comment as well. Always willing to accept a complement!

  2. I made this today and added some shredded cooked chicken. It is delicious! The house smells amazing :)

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