Corn and Chipotle Pepper Chowder

This unique roasted corn and smokey chipotle chowder was originally created by Chef Tim Wilkins, formerly of Rebecca’s Restaurant at the Lodge in Cloudcroft, New Mexico. It has become a classic holiday meal for us that’s usually served on Christmas Eve.


Roasted Corn & Chipotle Pepper Chowder

1 quart chicken broth
1 tablespoon garlic, chopped fine
3/4 cup yellow onion, diced
1 cup roasted corn, grill fresh corn-on-the cob, or roast under a broiler 1 1/4 cups frozen corn, thawed and well drained
1 teaspoon to 2 tablespoons chipotle peppers canned in adobe sauce, finely minced
3/4 cup celery, diced
1 1/2 cups potatoes, peeled, cooked and chopped
2 cups cream
Bacon crumbles and/or parsley garnish, if desired

Simmer garlic, onion, corn, chipotle peppers, and celery in broth for about 10 minutes, or until celery and onions begin to soften. Add potatoes and allow to heat through. Remove from the burner and stir in cream; heat again but do not boil. Garnish with bacon crumbles and chopped fresh parsley, if desired. Serve piping hot with crusty French bread. Yield: 6 servings

WARNING LABEL: Chef Tim’s Roasted Corn & Chipotle Pepper Chowder is delicious and hearty, but be warned that Chipotle peppers are very, very hot! Add peppers sparsely beginning with just 1 level teaspoon of minced chipotle peppers in adobe sauce and then add more (1 teaspoon at a time) to taste.

Note: Sometimes I add 1 to 2 cups diced cooked chicken or smoked turkey to this recipe. The poultry and chowder compliment each other nicely and it makes a hardier meal for the meat-lovers in the crowd.

For more information about The Lodge and Rebecca’s Restaurant at Cloudcroft, New Mexico, visit them at, “It’s charmed.”

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