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
- 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 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.
- Cook the chowder until the potatoes are fork tender (about 15 minutes, give or take).
- 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.
- 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.
- 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.
- Cook, drain and chop the bacon and toss that in the slow cooker next.
- Add all the diced potatoes, onions, peppers and jalapeno.
- 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.
- Toss in the minced parsley and the chicken bouillon, if you’re using it.
- 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.
- Remove the chicken and shred it up. Add it back to the slow cooker.
- 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.
- Lastly, pour the heavy cream into the slow cooker and stir until it’s fully incorporated into the chicken corn chowder.
- 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!
Want to Save This Recipe?
Enter your email & I’ll send you the link so you always have it at your fingertips. Plus, I’ll send a collection of easy recipes to your inbox every Friday!
By submitting this form, you consent to receive emails from Glenda Embree.
Jalapeno Chicken and Corn Chowder
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Description
What chicken soup dreams of being! Jalapeno Chicken and Corn Chowder is creamy, chicken-y goodness with lots of veggies and a jalapeno kick! Delicious!
Ingredients
- 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
- 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.
- 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 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 chicken soup, together.
Assemble the Chowder Recipe
- 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.
- 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.
- Turn off the heat before adding the cream.
- 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.
- 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.
- Cook, drain and chop the bacon and toss that in the slow cooker next.
- Add all the diced potatoes, onions, peppers and jalapeno.
- Empty the bag of frozen corn into the slow cooker and then pour the chicken stock over everything.
- Toss in the minced parsley and the chicken bouillon, if you’re using it.
- 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.
- Remove the chicken and shred it up. Add it back to the slow cooker.
- 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.
- Lastly, pour the heavy cream into the slow cooker and stir until it’s fully incorporated into the creamy chicken corn chowder.
- Serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
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
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
Oh my, this was fabulous! The jalapenos gave it just enough kick! Thanks for sharing.
So happy you enjoyed it, Paula. Thank you!
Gosh, this was amazing! the spiciness is just so perfect and i love that the corn contributes some sweetness!
Thank you, Cam! So happy you loved the chowder!
Anything with bacon and my family is sold, but this is a truly delicious, comforting recipe. Will definitely be making it again as the weather gets colder!
Glad to hear it, Genevieve! Thanks so much!
Wow, this tasted AMAZING! I love corn chowder but hadn’t tried it with chicken and that jalapeno kick is just perfect!
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!
My family wanted me to step up my corn soup so I decided to try your recipe. They loved the taste of your jalapeño chicken and corn soup!! It did not disappoint and I will be making it for them again.
That’s great Sherry! I’m glad it was a hit. Happy 2022!
This was such a hearty comfort meal! Definitely a hit with the family.
I’m so glad you enjoyed it, Shelby! Thanks for taking the time to stop by and let me know!
Wow! The flavor in this soup is off the charts! So rich and thick and chunky – I was in chowder heaven!
Thank you, Jennifer! Our family loves it, too.
My husband loves corn and he devoured this chowder. I’ll be making it again for him soon.
Lisa, that made my day! So glad you all enjoyed it. Have a great New Year!
This looks delicious. Creamy and perfect for summer. Can’t wait to make this!
I hope you enjoy it, Natalie. It’s one of our family’s favorites!
This tasted amazing and really easy to make! Thank you so much for sharing your genius idea! Highly recommended and will surely have this one again!
Yay! Thank you, Allyssa!
Love the tips on handling jalapenos safely. Much easier to learn them this way.
Glad it helped, Heather. Have a blessing-filled week!
I wish I had a big bowl of this right now. My family loved this recipe and I loved how easy it is!
Thank you, Paula! I’m so glad your family loved it.
This recipe was awesome! The flavor was amazing and it was so nice and creamy! I’ll be having it for lunch tomorrow too, and maybe dinner tomorrow as well. It is that good!
Michele, I’m tickled that you had great success with it! Have a wonderful weekend!
I agree with Laurel………in fact I made this recipe because of her glowing review. I’m going to make this again and try freezing it in individual servings (without the cream) so that I can enjoy it often. Thanks for sharing this great keeper.
So glad you loved it! You’ll have to let me know how it freezes. I haven’t tried that, yet. Since it makes 8-10 meal-size servings we don’t usually have enough left to freeze. But, I’m anxious to hear if it works well. Thanks so much for stopping to let me know you’ve tried it! Have a wonderfully blessed weekend!
This chowder really hit the spot today as it is bitter cold outside. Lots of prep work, but well worth it. You can prep earlier in the day and then put it all together when ready to cook. The only changes I made was to reduce the jalapeno as my peppers were quite large. I also left off the heavy cream as the cream cheese and cheddar really made the chowder nice and creamy. Definitely a recipe I will make again.
Nancy, thanks so much for sharing your experience. I’m so glad you enjoyed the recipe and made it your own! Have a wonderfully blessed week and stay warm!
This soup is fabulous! And although I am an old woman and a seasoned cook, I have to tell you that your lovely and clear instructions are so well thought out and not only helpful for a novice, but also helpful to me to get all my ducks in a row! Well done!
I followed this recipe very closely, but I used a cornstarch slurry to thicken it up a bit, (just a family preference). It was amazing! I seeded and removed the membranes of most of my 5 large jalapenos, but not all. The jalapeno flavor came through, but the soup was not spicy, thankfully for me, and hubby added chopped fresh jalapenos on top of his.
This recipe is going into my Keeper File and also into my “Best of 2020” file to share with others. Thank you for a recipe I will make over and over. Delicious!
Laurel, this makes my day! Thank so much for coming by to share your experience! Nothing gives me more joy than when someone enjoys my recipes. Have a wonderfully blessed week!