Corn Polenta Chowder

This excellent thick chowder is loaded with sweet corn flavor. Top it with a little crumbled bacon if you like

Serves: 6Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 small onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 medium red bell pepper, seeded and chopped
  • 2 small jalapeño peppers, seeded and minced
  • 2 Yukon Gold potatoes, peeled and diced
  • 5 cups chicken broth, divided
  • ⅓ cup cornmeal
  • 2 Tbsp. adobo sauce
  • 2 packages (10 oz.) frozen corn, thawed
  • 1 cup half-and-half
  • ¼ cup chopped fresh cilantro
  • ⅛ tsp. cayenne pepper


  • In large soup pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in bell pepper, jalapeños, potatoes, and 3 cups broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
  • Meanwhile, in small microwave-safe bowl, combine cornmeal and 1 cup chicken broth. Microwave on high for 2 minutes, remove and stir, then microwave for 2–4 minutes longer or until mixture thickens.
  • Stir in adobo sauce and remaining 1 cup chicken broth. Add to soup along with corn. Simmer for another 10 minutes.
  • Add the half-and-half, cilantro, and cayenne pepper and stir well. Simmer 5 minutes. Serve immediately.