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Jalapeno Chicken and Corn Chowder

jalapeno chicken and corn chowder

Oh my gosh, you guys! You have to make this chow­der! I may, or may not, have already con­sumed an embar­rass­ing quan­ti­ty of Jalapeno Chick­en and Corn Chow­der, myself. I can­not wait for you to taste it! It’s mak­ing my mouth water, just writ­ing to you about it. lol 

That first crazy-good spoon­ful begins with the savory chick­en and smoky bacon, plus chunks of pota­to, all nes­tled into the creamy tex­ture of the cheesy chow­der. Then a new fla­vor bursts on the scene as you get a pop of sweet­ness from the corn. And just as you sit back to savor it all, that fab­u­lous jalapeno heat begins on the back of your tongue. It’s all over. Seri­ous­ly. Don’t even try to stop eat­ing, now. It’s use­less. Jalapeno Chick­en and Corn Chow­der, it’s what SHOULD be for din­ner, my friends. I’ll show you how to make it.

serving jalapeno chicken and corn chowder

How to Make Jalapeno Chicken & Corn Chowder

Begin by prep­ping your ingre­di­ents. You can use left­over chick­en, or rotis­serie chick­en, if you have them on hand. That will def­i­nite­ly cut down on your prep time. If not, I like to use the stock pot or dutch oven I’ll be mak­ing the chow­der in, to sear and cook two chick­en breasts. 

Cook the Chicken

Add a cou­ple tea­spoons of oil in the bot­tom of the stock pot and heat it over medi­um high heat. Salt and pep­per the chick­en on both sides, then add it to the hot oil in the stock pot. The oil should be hot enough that you get that siz­zle, the sec­ond the chick­en hits the pan. 

Con­tin­ue brown­ing the chick­en on both sides and then reduce the heat to medi­um. After that, add a lid to the stock pot and cook until juices run clear and the chick­en reg­is­ters an inter­nal tem­per­a­ture of 160°. 

While the chick­en con­tin­ues cook­ing, you can start the bacon and dice up the veggies.

chicken for chowder

How to Cook the Bacon

I haven’t cooked bacon on my stove top, in years. Cook the bacon on a parch­ment paper lined bak­ing sheet in a 400° oven for 18–23 min­utes, depend­ing on the thick­ness of your bacon. Allow the bacon to cook while you start prep­ping the veggies.

Now, the Veggies

Start by peel­ing enough pota­toes to get 3 cups of diced cubes (prob­a­bly 3–4 large pota­toes or 6–7 small ones). (If you have left­over baked pota­toes, def­i­nite­ly cube them up and use them. It’s just one more time saver.) 

Next, mince the onion, bell pep­per, jalapenos, and parsley.

veggies for chowder

Handle Jalapenos Safely

Be sure to take the nec­es­sary pre­cau­tions for han­dling the jalapenos, as some peo­ple can have a severe skin reac­tion to the oils in the pep­pers. Wear plas­tic or sil­i­cone kitchen gloves to pro­tect your hands and nev­er touch your face or eyes when han­dling hot pep­pers. When you have com­plet­ed chop­ping, wash your hands, cut­ting board and any uten­sils the jalapenos came in con­tact with.

From there, grate the extra sharp ched­dar cheese, cut a block of cream cheese into 1‑inch cubes, grab the corn from the freez­er and then, dice your cooled chick­en and bacon. 

See? All the drip­pings and juices from sear­ing the chick­en are still in the bot­tom of the pot. Fla­vor, friends…we’re build­ing lay­ers of flavor.

From here on out, it’s sim­ple assem­bly work — 30 min­utes or less to deli­cious chow­der sat­is­fac­tion! Let’s put this soup, together.

Assemble the Jalapeno Chicken and Corn Chowder

Using the same pot you cooked the chick­en in, saute the onions, jalapenos and bell pep­per in the oil left in the bot­tom of the pan. 

After five min­utes, add the pota­toes and six cups of chick­en stock, along with the bouil­lon. I total­ly get it, if you want to avoid the extra sodi­um and not use bouil­lon. From my per­spec­tive, I haven’t found a chick­en stock that could stand on its own, (even the best home­made ones) with­out a lit­tle extra oomph. Bouil­lon will add the rich­ness that puts your soup, over-the-top. 

Cook the chow­der until the pota­toes are fork ten­der (about 15 min­utes, give or take). 

Jalapeno Chicken and Corn Chowder

Next, toss in the chick­en, cream cheese, ched­dar, corn, bacon and pars­ley. Con­tin­ue cook­ing the chow­der, and stir­ring, over low heat until all the cheese has melted. 

Add 1 cup of heavy cream and heat through with­out boil­ing. (Boil­ing cream soups tends to cause them to cur­dle and sep­a­rate. Keep the heat low and prac­tice patience, while you allow it to come up to temperature.)

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Jalapeno Chicken and Corn Chowder


  • Author: Glen­da Embree
  • Prep Time: 20 min­utes
  • Cook Time: 25 min­utes
  • Total Time: 45 min­utes
  • Yield: 8-10 serv­ings 1x

Ingredients

Scale
  • 3 large jalapeños, minced
  • 1 medi­um red onion minced
  • 1 medi­um bell pep­per minced
  • 3-4 large pota­toes, peeled and diced (3 cups diced)
  • ¼ cup fresh pars­ley, minced
  • 1 (16-ounce) bag frozen corn kernels
  • 2 cups cooked chick­en breast, diced (approx­i­mate­ly 2 chick­en breasts)
  • 5 strips thick-cut bacon, cooked crisp and drained
  • 2 Table­spoons oil
  • 6 cups chick­en stock
  • 1 Table­spoon chick­en bouil­lon (use your pre­ferred brand)
  • 2 cups extra sharp ched­dar cheese, grated
  • 1 (8‑ounce) block cream cheese, cut into one-inch cubes
  • option­al, 1 cup heavy cream

Instructions

Prep the Chicken

  1. ( You can use left­over chick­en, or rotis­serie chick­en, if you have them on hand. That will def­i­nite­ly cut down on your prep time.) If not, I like to use the stock pot I’ll be mak­ing the chow­der in to sear and cook two chick­en breasts.
  2. Add a cou­ple tea­spoons of oil in the bot­tom of the pot and heat it over medi­um high heat. Salt and pep­per the chick­en on both sides then add it to the hot oil in the stock pot. Brown it on both sides and then reduce the heat to medi­um. Add a lid to the stock pot and cook until juices run clear and the chick­en reg­is­ters an inter­nal tem­per­a­ture of 160°. That gives you time to start the bacon and then, to dice up the veggies.

Cook the Bacon

  1. Cook the bacon on a bak­ing sheet in a 400° oven for 18–23 min­utes, depend­ing on the thick­ness of your bacon. While it’s cook­ing you can dice your veggies.

Prep the Veggies

  1. Start by peel­ing enough pota­toes to get 3 cups of diced cubes (prob­a­bly 3–4 large pota­toes or 6–7 small ones). Then mince the onion and jalapenos. (Be sure to take the nec­es­sary pre­cau­tions for han­dling the jalapenos. Some peo­ple can have a severe skin reac­tion to the oils in the pep­pers. Wear plas­tic or sil­i­cone kitchen gloves to pro­tect your hands. NEVER touch your face or eyes when han­dling hot pep­pers. When you’ve fin­ished minc­ing the jalapenos, wash your hands, cut­ting board and any uten­sils they came in con­tact with, very thoroughly.)
  2. I used frozen corn, but if you have fresh sweet corn, from your gar­den, go for it! It will be awe-mazing!

Now the Cheese

  1. After get­ting the veg­gies ready, I grate some extra sharp ched­dar cheese, cut a block of cream cheese into 1‑inch cubes and dice my chicken.
  2. Okay, your chick­en should be cooked and diced, bacon cooked and cut into bacon bits and veg­gies minced to per­fec­tion. It’s 30 min­utes or less to deli­cious chow­der sat­is­fac­tion, now! Let’s put this soup, together.

Assemble the Chowder

  1. Using the same pot you cooked the chick­en in, saute the onions, jalapenos and bell pep­per in the oil left in the bot­tom of the pan. After five min­utes, add the pota­toes and six cups of chick­en stock. Con­tin­ue cook­ing until pota­toes are fork ten­der (about 15 min­utes, give or take). Then toss in the chick­en, cream cheese, ched­dar, corn, bacon and pars­ley. Con­tin­ue cook­ing, and stir­ring, over low heat until all the cheese has melted.
  2. If you’re feel­ing super deca­dent and want to take this deli­cious soup over the top, this is the time to add cream.  It isn’t nec­es­sary, but adds that silky, creamy unc­tu­ous­ness that deliv­ers com­fort-food per­fec­tion!  Add 1 cup of heavy cream and heat through with­out boil­ing. (Boil­ing cream soups tends to cause them to cur­dle and sep­a­rate, so keep your heat low and prac­tice patience while you allow it to come up to temperature.)
  3. Creamy, chunky and incred­i­bly deli­cious! Jalapeno Pop­per Chick­en and Corn Chow­der will sat­is­fy your com­fort-food crav­ings! You’re going to LOVE this!
  • Cat­e­go­ry: Soup
  • Cui­sine: Amer­i­can

Key­words: soup, chow­der, chick­en, jalapeno

jalapeno chicken and corn chowder

How to Serve Jalapeno Chicken and Corn Chowder

A bowl of this hearty chow­der is lit­er­al­ly a whole meal-in-one, whether it’s for a fam­i­ly meal at home or a fun gath­er­ing with friends. Choose sides or accom­pa­ni­ments that suit your fam­i­ly best. I pre­fer serv­ing it with some crusty bread, but that’s just me. I like to serve ALL soup with crusty bread. Actu­al­ly, I like to serve almost ANYTHING with crusty bread. lol Who’s to say if that’s a problem?

It’s up to you. Serve it on it’s own or with your favorite bread, crack­ers or bis­cuits. You won’t get it wrong, either way. It’s just too good! Be ready to dish up sec­onds for your hun­gry guests.

Creamy, chunky and out-of-this-world deli­cious! Jalapeno Chick­en and Corn Chow­der will sat­is­fy your com­fort-food crav­ings and answer every ques­tion about how to make soup an inter­est­ing, taste-sen­sa­tion of a meal! Enjoy every bite, my friend! May it warm you all the way down to your toes and sat­is­fy every savory, spicy, chow­dery taste bud!

If You’re Feeling all Jalapeno-Inspired, now, try my Jalapeno Popper Dip, too.

It only takes about 5 min­utes to mix it up. After that, just pop it in the oven until it’s a bub­bly, cheesy, dip sensation! 

jalapeno popper dip

16 thoughts on “Jalapeno Chicken and Corn Chowder”

  1. This soup is fab­u­lous! And although I am an old woman and a sea­soned cook, I have to tell you that your love­ly and clear instruc­tions are so well thought out and not only help­ful for a novice, but also help­ful to me to get all my ducks in a row! Well done!
    I fol­lowed this recipe very close­ly, but I used a corn­starch slur­ry to thick­en it up a bit, (just a fam­i­ly pref­er­ence). It was amaz­ing! I seed­ed and removed the mem­branes of most of my 5 large jalapenos, but not all. The jalapeno fla­vor came through, but the soup was not spicy, thank­ful­ly for me, and hub­by added chopped fresh jalapenos on top of his.
    This recipe is going into my Keep­er File and also into my “Best of 2020” file to share with oth­ers. Thank you for a recipe I will make over and over. Delicious!

    Reply
    • Lau­rel, this makes my day! Thank so much for com­ing by to share your expe­ri­ence! Noth­ing gives me more joy than when some­one enjoys my recipes. Have a won­der­ful­ly blessed week!

      Reply
  2. This chow­der real­ly hit the spot today as it is bit­ter cold out­side. Lots of prep work, but well worth it. You can prep ear­li­er in the day and then put it all togeth­er when ready to cook. The only changes I made was to reduce the jalapeno as my pep­pers were quite large. I also left off the heavy cream as the cream cheese and ched­dar real­ly made the chow­der nice and creamy. Def­i­nite­ly a recipe I will make again.

    Reply
    • Nan­cy, thanks so much for shar­ing your expe­ri­ence. I’m so glad you enjoyed the recipe and made it your own! Have a won­der­ful­ly blessed week and stay warm!

      Reply
  3. I agree with Laurel.….….in fact I made this recipe because of her glow­ing review. I’m going to make this again and try freez­ing it in indi­vid­ual serv­ings (with­out the cream) so that I can enjoy it often. Thanks for shar­ing this great keeper.

    Reply
    • So glad you loved it! You’ll have to let me know how it freezes. I haven’t tried that, yet. Since it makes 8–10 meal-size serv­ings we don’t usu­al­ly have enough left to freeze. But, I’m anx­ious to hear if it works well. Thanks so much for stop­ping to let me know you’ve tried it! Have a won­der­ful­ly blessed weekend!

      Reply
  4. This recipe was awe­some! The fla­vor was amaz­ing and it was so nice and creamy! I’ll be hav­ing it for lunch tomor­row too, and maybe din­ner tomor­row as well. It is that good!

    Reply
  5. I wish I had a big bowl of this right now. My fam­i­ly loved this recipe and I loved how easy it is!

    Reply
  6. This tast­ed amaz­ing and real­ly easy to make! Thank you so much for shar­ing your genius idea! High­ly rec­om­mend­ed and will sure­ly have this one again!

    Reply

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