Imagine a creamy, smoky chowder that combines the rich, crispy goodness of pancetta with the comforting warmth of potatoes and a subtle kick of chipotle - this isn't just another soup, it's a flavor explosion waiting to happen! Perfect for chilly evenings or when you need a soul-warming meal that will have everyone at the table begging for seconds, this Chipotle Potato Corn Chowder is about to become your new obsession. Get ready to transform ordinary ingredients into an extraordinary culinary experience that will make you the star of any dinner table.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 1 cup corn, frozen or fresh
- 1/2 cup pancetta, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp chipotle powder
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Wash and dice the potatoes into small cubes, chop the onion, and mince the garlic. If using fresh corn, cut the kernels off the cob. Set everything aside for easy access during cooking.
- In a large pot or Dutch oven, heat the diced pancetta over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the pancetta is crispy and has rendered its fat. Use a slotted spoon to remove the pancetta and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the chopped onion to the pot with the pancetta fat and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent sticking.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes until the garlic is fragrant but not browned.
- Stir in the diced potatoes and cook for another 2-3 minutes, allowing them to absorb some of the flavors from the onions and garlic.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, add the corn, heavy cream, chipotle powder, and season with salt and pepper to taste. Stir well to combine all the ingredients.
- Allow the chowder to simmer for an additional 5-10 minutes to heat through and meld the flavors together. If you prefer a thicker chowder, you can use a potato masher to slightly mash some of the potatoes in the pot.
- Before serving, stir in the crispy pancetta and adjust seasoning if needed. Serve the chowder hot, garnished with additional pancetta or fresh herbs if desired.
Tips
- Use starchy potatoes like Russet or Yukon Gold for the best texture and creaminess.
- Crisp the pancetta slowly to render maximum flavor and create perfect crispy bits.
- Don't rush the simmering process - letting the chowder cook slowly helps develop deeper flavors.
- For extra richness, try using half-and-half instead of heavy cream.
- If you want a thicker chowder, reserve some diced potatoes and mash them to create a natural thickener.
- Fresh corn will give a sweeter, more vibrant flavor compared to frozen, but both work well.
- Adjust chipotle powder to your heat preference - start with less and add more if needed.
- Garnish with fresh chives or parsley for a pop of color and fresh flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 75mg
