- 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
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