Prep time
10 MIN
Total time
45 MIN
A creamy, Southwestern, smokey take on an old comfort food standby.  Top with a dollop of sour cream or shredded cheddar cheese for maximum wow.



  1. 1.   In a large soup pot or Dutch oven cook bacon over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Sauté for 4-5 minutes until they begin to soften. Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbell’s 30% Less Sodium Chicken Broth and milk or cream and bacon. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes or until the potatoes are tender. Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes.

Recipe Tips

  • Top with a dollop of sour cream and fresh chives or shredded cheddar cheese.
  • Can substitute 2% milk with cream.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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