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Jalapeno Chicken Corn Chowder Recipe

My Jalapeno Chick­en Corn Chow­der is ulti­mate fla­vor and chick­en soup com­fort! Every­one will be ask­ing you for this recipe! 

serving jalapeno chicken and corn chowder
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I can­not wait for you to taste it! It’s mak­ing my mouth water, just writ­ing to you about Jalapeno Chick­en Corn Chow­der recipe. lol It’s every­thing chick­en soup has always dreamed of being!

That first crazy-good spoon­ful of my Jalapeno Chick­en Corn Chow­der begins with the 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. It’s use­less. You are a pris­on­er to Jalapeno chick­en Corn Chow­der deliciousness!

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.

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

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

cooked chicken breast on a wooden cutting board being chopped for soup

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.

veggies for chowder

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

jalapenos being cut on a wooden cutting board

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

grating cheddar cheese with a box grater. cheese and grater on a wooden cutting board.

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

sauteing onions and peppers in a pot that has been used to sear chicken, previously. Building layers of flavor for making 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). 
Jalapeno Chicken Corn Chowder completed in a soup pot
  1. 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.
  2. 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.
serving jalapeno chicken and corn chowder

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

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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 (or fresh corn if it’s in season)
  • 2 cups cooked chick­en breast, diced (approx­i­mate­ly 2 chick­en breasts)
  • 5 strips thick-cut bacon, cooked crisp and drained
  • 6 cups chick­en broth (or 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 broth.
  2. 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.
  3. Turn off the heat before adding the cream.
  4. Stir in the cream.  The heavy cream adds that silky, creamy chick­en soup mouth­feel 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.)

Notes

Slow Cooker Instructions

This recipe can also be made in a slow cook­er.  Use these instructions.

  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 into the slow cook­er and then pour the chick­en 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 creamy chick­en corn chowder.
  10. Serve.
  • 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

34 thoughts on “Jalapeno Chicken Corn Chowder Recipe”

  1. I was look­ing for a new soup recipe and I’m so glad I found this one! The spicy kick from the jalapeño goes so well with the sweet corn and smok­i­ness of the bacon. It’s a warm hug in a bowl!

    Reply

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