Smoky Corn Chowder with Peppers is a super delicious blend of sweet, savory and smoky flavors. With three different peppers in the mix, each one offers its own distinctive taste to this comforting bowl of deliciousness.
From mild to wild, from this crazy good Smoky Pepper Corn Chowder to a fiery pesto and a spicy, hearty egg breakfast, I can't seem to get enough.
I've been greatly inspired by this hot-off-the-press cookbook -- The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers, from Melissa's Produce.
All of the recipes in the book are creative, beautiful and have superbly blended flavors. The book also provides an entire education about peppers. So cool! (Or hot, I suppose.)
What's in this recipe?
- fresh corn
- applewood smoked bacon
- yellow pepper
- ground chipotle pepper
- russet potato
- jalapeño pepper
- vegetable broth
Jalapeño Pepper - Yellow Pepper - Dried Chipotle Pepper
- For the ground dried chipotle pepper, you can grind dried peppers in a spice grinder or on a Microplane zester. Or purchase it prepared here.
- You can use any type of milk you'd like to. The lower in fat, the thinner and lighter soup with be -- though it will still be creamy and rich. Use heavy cream for an even richer, thicker soup.
- Of course feel free to adjust the amount of peppers you add, depending on the amount of heat you like. (Always taste a bit of the pepper before you add it!)
This Smoky Pepper Corn Chowder Recipe is my creation and is not in the book.
You can purchase the book here.
Smoky Pepper Corn Chowder
- ¾ cup fresh corn kernels (from about 3 ears of corn)
- 4 strips applewood smoked bacon
- 1 cup yellow onion, roughly chopped
- ¼ cup roasted and peeled yellow pepper (click here for How to Roast and Peel a Pepper)
- 1 tablespoon jalapeño pepper, washed and dried, seeded, roughly chopped
- 2 teaspoons dried and ground Chipotle pepper
- ¾ pound Idaho Russet potato, peeled and diced
- ¾ cup tomatoes, washed and dried, seeded, roughly chopped
- 2 cups vegetable broth
- 1 cup milk or cream (see tips above recipe)
- salt and granulated sugar to taste
- ½ large avocado, thinly sliced for garnish
- Prep the corn. On a clean, dry surface, use a Chef's knife to cut the corn kernels from the cobs. Then use the back of the knife, with a fair amount of pressure, scrape the cobs again to get all of the remaining bits of the kernels and their juices. Add the kernels and their juices to a bowl and set aside.
- Cook the bacon. Place a double layer of paper towels on a plate and add the bacon to a large soup pot. Place the pot over medium-high heat and sauté the bacon until it's crisp, about 7 minutes. Transfer it to the paper towel-lined plate to drain. Crumble the bacon and set aside.
- Make the chowder. Add the onion to the pan with the bacon fat and cook over medium heat until golden brown, 7 minutes. Add the roasted yellow peppers, roasted jalapeño, ground Chipotle pepper, potatoes, tomatoes and corn kernels (along with their juices). Mix everything together and cook until the potatoes begin to brown, about 10 minutes.Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 20 minutes. Add the milk or cream and let it heat through.Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 20 minutes. Add the milk or cream and let it heat through
- Blend. Use an immersion or standing blender to purée about half of the soup -- so it's both chunky and smooth. Season to taste with salt and sugar.
- Serve. Ladle the chowder into bowls and garnish with the bacon and avocado slices.
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We love our jalapenos and bells! But I would love to learn more about peppers. They are a great way to add flavor and zing to cooking without added calories. The chowder is enticing on this cold, foggy morning!
Deb -- I love that! "Zing to cooking without added calories!"
I love chipotle peppers, especially in adobo sauce. I love adding a full chopped up can to my chili.
Kayla, I absolutely adore chipotles in adobo sauce! The best! 🙂
if fixed right all peppers but jalapenos, stuffed with cream cheese, bacon mmmmm love it but for a bit and flavor Habanero .
Gina, I totally agree -- bacon and peppers are a divine match. 🙂
Cathy | She Paused 4 Thought
That looks so delicious! I am going to try that recipe!
Thank you, Cathy! xo
Valentina, I love this triple-pepper chowdah. Always good for a rainy night, although I don't think we're going to get much more than just the misty morning. 🙁
Happy Easter to you and your family! xoxo
Happy Easter to you, too, Colette! Maybe the mist will increase. 😉
My favorite pepper is Jalapeño pepper . Love to cook with them in a variety of ways.
Great recipe - I love that I can adjust the heat a bit for my family yet not lose any of the yummy flavor.
Thanks, Liz! 😀
Nancy Rose Eisman
Wow, thanks Valentina! Your posts are always so inspiring and your generous warmth shines throughout.
Thank YOU, Nancy! xo
I love this idea. Peppers could really "wake up" chowder and give it new life. Thank you.
Love the term, "wake up!"
I love the deep, rich color of this chowder - almost looks like an étouffée! I thought of you the other day who I used the last of my roastede hatch chiles... It was for a good cause, but I will miss them till next season!
My hatch chiles are gone, too. I've been loving hatch chile powder!
Peppers are delicious in everything
Yes, there is a pepper for everything!
I like the long skinny red Italian sweet peppers
Yum! Me, too!
I like chipotle peppers.
Meryl, chipotles are at the top of my favorite foods list. Love the smokiness!
My favorites are Jalapenos and bells. Thanks for a great giveaway.
I may be old fashioned, but I really love bell peppers most. Especially red ones.
Kelly, I think bell peppers are great! Especially the red (yellow & orange)!
I love the taste of all peppers and the extra spark they give to recipes. The really hot ones, I use accordingly.
Arthur, I too love the "spark." (Might have to steal that word from you!)
Love some Poblanos along with many others!
Jackie, I too love Poblanos and just posted this recipe that features them. 🙂
I love poblanos most of all, they are so versatile.
Tara, Poblanos are at the top of my list, too. 🙂
I love jalapenos and serranos. I've been wanting to experiment with the ghost chile in a pasta cream sauce. I'm after heat with not too much flavor.
Mahdi, be careful with those Ghost peppers! They're the 2nd hottest out there! 🙂
Where do you get brown onions? Never seen a brown one.
I usually say “brown” simply to mean your typical onion with brownish skin. (They're also referred to as yellow.)