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.
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.
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.
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.
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).
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.)
PrintJalapeno Chicken and Corn Chowder
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Ingredients
- 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
- 1 cup heavy cream
Instructions
Prep the Chicken
- ( 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.
- 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
- 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
- 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.)
- 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
- 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.
- 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
- 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. 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.)
- 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
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!
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