Best 6 Jalapeno Chicken Corn Chowder Recipes

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Welcome to a delectable culinary journey with our tantalizing Jalapeno Chicken Corn Chowder, where bold flavors dance harmoniously in a creamy and comforting soup. Delight your taste buds with tender chicken, roasted poblano peppers, and a touch of heat from serrano peppers, all enveloped in a rich and creamy broth. This chowder is a feast for the senses, offering a perfect balance of spice, smokiness, and sweetness.

Explore variations of this classic chowder with our curated collection of recipes. Dive into the traditional Jalapeno Chicken Corn Chowder, where the flavors of roasted corn, poblano peppers, and serrano peppers create a symphony of tastes. For a smoky twist, try our Chipotle Chicken Corn Chowder, where chipotle peppers add a distinctive smoky heat. If you prefer a creamy and cheesy indulgence, our Creamy Jalapeno Chicken Corn Chowder is sure to satisfy your cravings, with a velvety smooth texture and a hint of spice.

For those seeking a lighter option, our Healthy Chicken Corn Chowder offers a nutritious and flavorful experience, packed with wholesome ingredients. And for a taste of the Southwest, our Southwest Chicken Corn Chowder combines the vibrant flavors of roasted corn, poblano peppers, and chili powder, creating a hearty and satisfying chowder. Each recipe is carefully crafted to deliver a unique culinary experience, ensuring that every spoonful is a burst of flavor.

Here are our top 6 tried and tested recipes!

CREAMY CHICKEN AND CORN CHOWDER



Creamy Chicken and Corn Chowder image

This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!

Provided by Jaclyn

Categories     Main Course

Time 45m

Number Of Ingredients 15

1 lb boneless skinless chicken breast (, cooked and shredded (3 cups))
8 slices bacon (, cooked and crumbled*)
1/4 cup butter (, diced into 1 Tbsp pieces)
1 large red bell pepper (, diced (1 1/2 cups))
1 medium yellow onion (, diced (1 1/4 cups))
1 - 2 jalapenos (, seeded for less heat if desired, finely chopped)
4 cloves garlic (, minced)
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes (, peeled and diced slightly less than 1/2-inch thick (3 cups))
2 bay leaves
Salt and freshly ground black pepper (, to taste)
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green onions and seeded (, finely chopped jalapenos (optional), for serving)

Steps:

  • In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  • Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  • Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
  • Recipe Source: adapted with some changes from BHG

Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GINA'S SPICY CORN CHOWDER



Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

JALAPENO CORN CHOWDER



Jalapeno Corn Chowder image

Corn season comes to an end just as cool evenings make their entrance. That means it's prime time to prepare corn chowder using those last few ears.

Provided by acid.

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

6 ears corn or 3 cups loose frozen whole kernel corn
1 1/2 cups chicken broth
1 cup milk or 1 cup light cream
1 -2 fresh jalapeno pepper, seeded and finely chopped
1 7/8 ounces jars roasted red peppers, drained and chopped (1/4 cup) or 1 (2 ounce) jar diced pimentos, drained
1/2 cup crumbled feta cheese

Steps:

  • Cut off kernels from the ears of corn, if using whole fresh corn.
  • In a blender container, combine half of the corn and the broth.
  • Blend till nearly smooth.
  • In a large saucepan, combine broth mixture and remaining corn kernels.
  • Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
  • Heat through.
  • Top each serving with cheese.
  • Serve hot.

JALAPENO CHICKEN CORN CHOWDER



Jalapeno Chicken Corn Chowder image

Make and share this Jalapeno Chicken Corn Chowder recipe from Food.com.

Provided by loof751

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups frozen corn
1 (14 ounce) can chicken broth
2 cups chopped cooked chicken breasts
1 cup milk
1/4 cup roasted red pepper, strips
2 jalapeno peppers
1 cup shredded monterey jack cheese

Steps:

  • Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
  • In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
  • In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
  • Garnish each serving with Monterey Jack cheese.

CREAMY SPICY CORN CHOWDER WITH CHICKEN



Creamy Spicy Corn Chowder with Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1 russet potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 cups milk
3 cups chicken broth
2 cups shredded rotisserie cooked chicken
Fresh cilantro leaves, for garnish
1 lime, cut into wedges

Steps:

  • In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
  • In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
  • Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

Tips:

  • For a smokier flavor, roast the poblano pepper over an open flame or under a broiler before peeling and dicing.
  • If you don't have fresh corn on the cob, you can use frozen corn kernels. Just thaw them before using.
  • You can also use chicken broth instead of water for a richer flavor.
  • Add a dollop of sour cream or Greek yogurt to each bowl of chowder for a creamy, tangy flavor.
  • Serve the chowder with crusty bread, crackers, or tortilla chips.

Conclusion:

This easy-to-make Jalapeno Chicken Corn Chowder is perfect for a quick and flavorful weeknight meal. With its smoky poblano peppers, tender chicken, and sweet corn, this chowder is sure to be a hit with the whole family. Plus, it's a great way to use up leftover chicken. Serve this chowder with a side of crusty bread or crackers for a complete meal. You can also top it with shredded cheese, sour cream, or diced avocado for extra flavor. Enjoy!

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