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Jalapeno Chicken and Corn Chowder Recipe

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

serving jalapeno chicken and corn chowder
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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. 

The oth­er fan­tas­tic thing is that if you’ve got left­over chick­en or a rotis­serie chick­en beg­ging to be some­thing more excit­ing, you’re so far ahead of the game. Or, if you’ve fol­lowed my advice to batch cook chick­en for your freez­er using my Juicy Slow Cook­er Chick­en recipe or my Per­fect Oven Baked Chick­en Breasts recipe you’ll also shave so much time off prep­ping this recipe. You could eas­i­ly have it on the table in 30 minutes!

My Jalapeno Chick­en and Corn Chow­der recipe … it’s what SHOULD be for din­ner, my friends. I’ll show you how to make it.

jalapeno chicken and corn chowder in a flowered ceramic bowl on a marble counter

The Ingredients

  • Pre-Cooked Chick­en Breast: left­overs or rotis­serie chick­en — Or my favorites, Juicy Slow Cook­er Chick­en Breasts that have been batch cooked and frozen for quick con­struc­tion of deli­cious meals like this one. Per­fect Oven Baked Chick­en Breasts are a quick and easy way to batch cook chick­en, as well. They make chick­en soup recipes come togeth­er so quickly.
  • Jalapeños: You’ll need 3 large ones, minced up. These are inte­gral to the lay­ers of fla­vor being devel­oped in this scrump­tious Chick­en and Corn Chow­der recipe.
  • Red Onion: the begin­ning of any good soup fla­vor base 
  • Bell Pep­per : add bright, fresh flavor
  • Pota­toes, peeled and diced: the hearty, com­fort­ing fla­vor and tex­ture in any chowder
  • fresh pars­ley, minced: It does­n’t seem impor­tant, but you’ll be blown away at the fresh­ness and col­or it adds.
  • frozen corn
  • bacon, cooked crisp and drained
  • avo­ca­do oil
  • chick­en stock
  • home­made chick­en bouil­lon pow­der (or store bought)
  • extra sharp Ched­dar cheese: Grate your own. Pre-grat­ed is coat­ed with anti-clump­ing agents that mask the real flavor. 
  • 1 cup heavy cream

How to Make a Chicken & Corn Chowder Recipe

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.  It’s what I high­ly rec­om­mend to save time.  The best recipes to prep chick­en to have on hand in your freez­er are my Easy Slow Cook­er Chick­en Breasts and Per­fect Baked Chick­en Breasts

If you don’t have those pre-prepped,  I like to use the stock pot I’ll be mak­ing the chow­der in to sear and cook two or three chick­en breasts. Here’s how. 

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. 

Brown the chick­en 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°. 

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

chicken for chowder

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. Cook it while you prep the veggies.

Prep the Veggies

Peel enough pota­toes to get 3 cups of diced cubes (prob­a­bly 3–4 large pota­toes or 6–7 small ones). 

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

veggies for chowder

How to 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.

The Final Ingredient Prep

From there, grate the extra sharp ched­dar cheese, 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 for per­fect chick­en soup.

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. If the chick­en was pre-cooked, just add the oil to your pot and saute the veg­gies for 1 to 2 minutes.

Then, add the pota­toes and six cups of chick­en stock, along with the chick­en bouil­lon. I total­ly get it, if you want to avoid the extra sodi­um and not use bouil­lon. I can assure you that my home­made bouil­lon does­n’t have near the sodi­um of com­mer­cial brands. I think you’ll be pleas­ant­ly sur­prised by it’s fla­vor. 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. Home­made chick­en bouil­lon pow­der will add the rich herba­ceous fla­vor that puts your chick­en 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, grat­ed ched­dar, corn, bacon and pars­ley. Con­tin­ue cook­ing the chow­der, and stir­ring, over low heat until all the cheese has melt­ed. This should take five min­utes or less.

Turn off the heat and then, add 1 cup of heavy cream. The resid­ual heat in the pot should be enough to warm it. If you need it hot­ter or want to rewarm the left­overs, do that over LOW heat. (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.)

THE RECIPE

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jalapeno chicken and corn chowder

Jalapeno Chicken and Corn Chowder


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

Ingredients

Units Scale
  • 3 large jalapeños, minced
  • 1 medi­um red onion minced
  • 1 medi­um bell pep­per minced
  • 2 Table­spoons avo­ca­do oil
  • 3-4 large pota­toes, peeled and diced (3 cups diced)
  • 1 (16-ounce) bag frozen corn
  • 2 cups cooked chick­en breast, diced (approx­i­mate­ly 2 chick­en breasts)
  • 5 strips thick-cut bacon, cooked crisp and drained
  • 6 cups chick­en stock
  • 1/4 cup fresh pars­ley, minced
  • 1 Table­spoon home­made chick­en bouil­lon pow­der (or use your pre­ferred brand)
  • 2 cups extra sharp ched­dar cheese, grated
  • 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.  It’s what I high­ly rec­om­mend to save time.  The best recipes to prep chick­en to have on hand in your freez­er are my Easy Slow Cook­er Chick­en Breasts and Per­fect Baked Chick­en Breasts.  If you don’t have those pre-prepped,  I like to use the stock pot I’ll be mak­ing the chow­der in to sear and cook two or three 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 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 chick­en soup, together.

Assemble the Chowder Recipe

  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, ched­dar, corn, bacon and pars­ley. Con­tin­ue cook­ing, and stir­ring, over low heat until all the cheese has melted.
  2. Turn off the heat before adding the cream.
  3. Stir in the cream.  The heavy cream adds that silky, creamy unc­tu­ous­ness that deliv­ers com­fort-food per­fec­tion! (Boil­ing cream soups tends to cause them to cur­dle and sep­a­rate, so keep your heat very low and prac­tice patience while you allow your soup to come to tem­per­a­ture or reheat leftovers.)
  • Prep Time: 20 min­utes
  • Cook Time: 25 min­utes
  • 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. It’s a mod­ern, kicked up ver­sion of deli­cious chick­en soup. 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 chick­en 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

More Chicken Soup Recipes to Try

Try These Easy Recipes for Batch Cooking Chicken

Perfect Baked Chicken Breasts

Perfect Baked Chicken Breasts on a White Serving Platter garnished with kale and cherry tomatoes

The Secret to Juicy Slow Cooker Chicken Breasts

Slow Cooker Chicken Breasts sliced on a plate with a platter of slow cooker chicken breasts in the background

26 thoughts on “Jalapeno Chicken and Corn Chowder Recipe”

  1. Wow, this tast­ed AMAZING! I love corn chow­der but had­n’t tried it with chick­en and that jalapeno kick is just perfect!

    Reply
    • So glad you’re lik­ing it Mandy! My fam­i­ly would walk a LONG way for a bowl. lol It’s been great soup weath­er the last few days and this one is a favorite. Have a great 2022!

      Reply

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