Potato Corn Chowder-7

This soup is hands-down my husband’s favorite thing I make.  My two year old loves it too.  Poor thing, though- sometimes I push the boundaries a bit much and throw in more adobo sauce than I should.  Last time I made it she had to kinda suck the air in between her teeth to cool her mouth down and take a drink of milk before going in to another bite, but she still ate two bowls!  Must be that quarter Indian in her.

Here’s a word on chipotle peppers with adobo sauce.  For those in America- it is super easy to find, just hit up the ethnic aisle in a regular grocery store (not Trader Joe’s, sadly).  For those in the UK- you can also substitute Mexican Tinga paste or a Smoked Paprika/Chipotle paste that you can find at even a Tescos.  If you are in a more diverse area of the UK than I am in County Armagh, you will likely have success in finding the chipotle peppers in adobo sauce in an ethnic grocery.

Globalization isn’t alway such a bad thing.

Potato Corn Chowder-1

Potato Corn Chowder



Potato Corn Chowder-5

I like designing my meals to be heavy on the vegetables and light on the meat, but I have a husband that has more carnivorous persuasions.  This soup is great because even though the meat is merely a condiment to the soup, it is hearty and smokey and satisfying.  I don’t gloat too much at the table about it being plant-based.

Potato Corn Chowder-8

potato chowder

This is my husband's favorite meal I make. Smoky, spicy, sweet. Great for a rainy night in.

30 minTotal Time

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  • 7 slices uncooked bacon, diced
  • 1 brown onion, chopped
  • 3 spring onions, chopped, whites & greens separated
  • 3 garlic cloves, minced
  • 1 1/2 pounds baby potatoes, chopped (usually ends up being 12-15 potatoes)
  • 4 cups vegetable stock
  • 1 1/2 Tbsp Chipotle sauce from adobo peppers with chipotle sauce
  • 1 can sweet corn, drained & rinsed


  1. Heat oil in a Dutch oven over medium-high heat. Add bacon and cook through to your preference. Remove with slotted spoon.
  2. Add brown onion and whites of the spring onion to bacon fat and saute over medium until softened. Add garlic and cook for 2 more minutes. Throw in potatoes, adobo sauce, and stock. Bring to a boil, then simmer for 5-7 minutes. Use the potatoes as a guide- you want them tender, but not falling apart.
  3. Use a stick blender and give it a whiz to desired consistency. We prefer to leave a good amount of chunk to the soup and blend just enough to give the idea of a cream soup without actually adding cream. Add corn and continue to cook just until warmed through.
  4. Serve with the bacon and green parts of the spring onion to top.


gluten free, dairy free

You will have no leftovers.  In fact, I always think I should double the recipe, always forget, and always kick myself.  If you are serving anyone beyond two adults and a toddler, you should for sure double the recipe.  Though, my biggest fear second only to giving someone food poisoning, is that I should run out of food.  So, this whole paragraph could be mainly insecurity talking.

Potato Corn Chowder


Author: dishinitout

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