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jalapeno chicken and corn chowder

Jalapeno Chicken and Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 18 reviews

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


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!


Units Scale
  • 3 large jalapeños, minced
  • 1 medium red onion minced
  • 1 medium bell pepper minced
  • 2 Tablespoons avocado oil
  • 34 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


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.)


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