Jalapeno Chicken Corn Chowder Recipe

My Jalapeno Chicken Corn Chowder recipe is everything chicken soup has always dreamed of being! It’s easy to make, creamy, satisfying deliciousness.

That first crazy-good spoonful begins with savory chicken and smoky bacon, plus chunks of potato, all nestled into the creamy cheesy chowder.

Then 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. You’re hooked.

Save Time with Pre-Cooked Chicken

The other fantastic thing is that if you’ve got leftover chicken begging to be something more exciting, you’re so far ahead of the game. Your Jalapeno Chicken Corn Chowder will come together in minutes!

Or, if you’ve followed my advice to batch cook chicken for your freezer and fridge using my Juicy Slow Cooker Chicken recipe or my Perfect Oven Baked Chicken Breasts recipe you’ll also shave so much time off prepping your chicken corn chowder. You could easily have this delectable soup on the table in 30 minutes!

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

The Ingredients

• Pre-Cooked Boneless Skinless Chicken Breast: (or leftovers or rotisserie chicken) – Or my two favorites, Juicy Slow Cooker Chicken Breasts or Perfect Oven Baked Chicken Breasts, which are a great quick and easy way to batch cook chicken.
• 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.
• Red Onion: the beginning of any good soup flavor base
• Bell Pepper : add bright, fresh flavor
• Russet Potatoes, peeled and diced: The hearty, comforting flavor and texture in any chowder, and Jalapeno Chicken Corn Chowder is no exception.
• 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 broth (or stock) You could use low sodium chicken broth if that is preferred.
• 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.
• Heavy Cream
• salt and pepper, to taste (Many of the ingredients contain salt so be sure to taste before adding salt and pepper.)

How to Make 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.  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.

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.

How to Handle Jalapenos Safely

The Spruce Eats has a comprehensive guide to safely handling peppers and what to do if handling them has caused a skin burn for you. Check out this valuable information.

You must take the necessary precautions for handling the jalapenos, as some people can have a severe skin reaction to the oils in the peppers.

At the very least, 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 Corn 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. (If the chicken was pre-cooked, just add the oil to your pot and saute the veggies for 1 to 2 minutes.)
2. Then, add the potatoes and six cups of chicken broth, 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 broth 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.
3. Cook the chowder until the potatoes are fork tender (about 15 minutes, give or take).

4. Next, toss in the chicken, grated cheddar, frozen or fresh 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.
5. 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.)

Can I Make It in a Slow Cooker?

Yes! If you don’t need something quick and easy you can definitely make Jalapeno Chicken Corn Chowder in a slow cooker. The steps are just a bit different.

1. Instead of cooking the chicken all the way through, quickly sear the pieces on both sides and then add them to the bottom of the slow cooker.
2. Cook, drain and chop the bacon and toss that in the slow cooker next.
3. Add all the diced potatoes, onions, peppers and jalapeno.
4. Empty the bag of frozen corn (or fresh corn if it’s in season) into the slow cooker and then pour the chicken broth (or stock) over everything.
5. Toss in the minced parsley and the chicken bouillon, if you’re using it.
6. Give everything a stir and set the slow cooker to low for 4 – 6 hours. It’s done when the potatoes are tender and the chicken is 165° in the thickest part.
7. Remove the chicken and shred it up. Add it back to the slow cooker.
8. Add the grated cheese.   Stir until cheese has melted.   Keep the heat on the slow cooker set to LOW until the cheese has melted.  Then you can shut it off.
9. Lastly, pour the heavy cream into the slow cooker and stir until it’s fully incorporated into the chicken corn chowder.
10. Serve.

I hope you get a chance to make Jalapeno Chicken Corn Chowder! And if you love it as much as we do, I hope you’ll find time to come back and leave a 5 stars rated comment to tell me about it. Your 5 stars rating helps others who are searching on Goggle to find our recipes. Thanks for all your help and support!

THE RECIPE

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!

More Delicious Soup Recipes to Try

• Chicken and Dumplings Recipe from Laura over at Little House Big Alaska
• Avocado Lime Chicken Soup
• Chicken Pot Pie Soup
• White Chicken Chili
• Instant Pot Poblano Chicken Chili
• Vegan Mulligatawny Soup

Easy Recipes for Batch Cooking Chicken

Perfect Baked Chicken Breasts

The Secret to Juicy Slow Cooker Chicken Breasts