Roasted Pueblo Chile and Corn Chowder
A hearty chowder featuring roasted Pueblo chiles and sweet corn, simmered with potatoes and smoky bacon for comfort in every spoonful. This american-inspired soups ready in about 55 minutes pairs chopped bacon slices, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6, chopped bacon slices
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, peeled and chopped roasted Pueblo chiles
- 2 cups fresh or frozen corn kernels
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp fresh thyme leaves
- 2 tbsp butter
- 2 tbsp all-purpose flour
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, cook 6 chopped bacon slices over medium heat until crisp, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the bacon fat and sauté over medium heat for 5 minutes until translucent and fragrant.
- Step 3: Stir in 2 tbsp butter and 2 tbsp all-purpose flour, cooking for 2 minutes to form a roux, stirring constantly to avoid browning.
- Step 4: Gradually whisk in 4 cups chicken broth, ensuring no lumps form. Add 3 chopped roasted Pueblo chiles, 2 cups corn kernels, 2 diced medium russet potatoes, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp fresh thyme leaves.
- Step 5: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes until potatoes are tender.
- Step 6: Stir in 1 cup heavy cream and the reserved crispy bacon pieces. Heat through for 5 minutes without boiling. Serve hot garnished with extra thyme if desired.
Frequently asked questions
How long does Roasted Pueblo Chile and Corn Chowder take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Pueblo Chile and Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon slices from drying out.
Can I substitute ingredients in Roasted Pueblo Chile and Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Pueblo Chile and Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Pueblo Chile and Corn Chowder?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
