Creamy Spicy Corn Chowder with Chicken

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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3.9 41
This was a great tasting recipe. Only negative for me is that it was too thin. I was hoping for it to be thicker. To thicken it I used approx. 2-3 T of butter flavored instant potatoes and it came out great. I will use this recipe again. item not reviewed by moderator and published
It was very tasty and easy to prepare. The only thing is I cooked the veggies longer because the potatoes were still hard. I also let it simmer longer at the end to help thicken it up. item not reviewed by moderator and published
I used this recipe as a great base for my chowder. I added three cloves of garlic, garlic powder, cayenne, and extra bacon. I ended up using only 1.5 cups of skim milk, and I made my own chicken by sautéing boneless skinless breasts with barbecue seasoning, then shredding them. I also used a hand blender, and blended after simmering the veggies in the chicken stock for about 15 minutes. The lime and cilantro were a good finish. item not reviewed by moderator and published
Admittedly, this soup does require some tweaking. I amped up the bacon (2 strips double smoked bacon per serving, substituted the onion with 4 shallots, added a glove of garlic, included the jalapeno seeds (my pepper was really weak, a few hits of cayenne pepper, and I followed suggestion here and made a roux to thicken it up. I used a hand-held blender and just whipped the soup up right in the pot. I added some broth first, 3/4 of the veg, then more broth. The milk and chicken got thrown in at the end, along with the unblended veg. Had some Greek yogurt in the fridge so I added a dollop of that, then the crumbled bacon, then the cilantro. I thought the lime would be a waste of time too, but it really brightens up the dish with that extra kiss of acidity. DO NOT SKIP THIS STEP! item not reviewed by moderator and published
My husband and I liked this soup very much. With a side salad, it's a meal. However, I did change a couple things. I used double the bacon and didn't remove the drippings (flavor. Also, I added the broth to cooked veggies, so it would puree easier. Added more chicken then called for too. I didn't think the soup was spicey at all, so next time I'll leave some of the seeds and ribbing on the jalapeno, since that's where all the heat is. item not reviewed by moderator and published
My family loved this! It's great. I searved it with warm tortillas on the side. Great recipe. Thanks. item not reviewed by moderator and published
It is a wonderful recipe, but I agree that the potatoes need longer cooking time, AND you can use skim milk. Substitute WILD SALMON (uncooked chunks instead of chicken, and jalapeno peppers (diced for more of a kick. The salmon can be added at the end since it cooks so quickly. Toss the salmon with some lemon pepper before adding to the soup. I also believe soups taste better the next day, allowing everything to marinate longer. Great fall and winter soup with some nice crusty bread...YUM~ item not reviewed by moderator and published
This is a good recipe. My biggest issue with Food Network recipes is they aren't very figure friendly. I made a delicous slenderized version of a spicy chicken corn chowder which I posted on my blog. ellebeaugrease blogspot com item not reviewed by moderator and published
I had to cook it a little longer because the potatoes took longer than ten minutes to cook, but outside of that, it was delicious! item not reviewed by moderator and published
This was very good. I will try it with chipotle peppers instead next time because I like the smokey flavor. For my Christmas lunch, I'm going to try to double the recipe and see how it turns out. item not reviewed by moderator and published
This soup was easy and DELICIOUS! My only complaint is that after sauteeing the veggies according to the directions the potatoes weren't nearly cooked enough, and 5 minutes of simmering after blending 1/2 of the mixture didn't do the job either. I added a pinch of cayenne pepper and this soup was so good! item not reviewed by moderator and published
This was an excellent soup! Quick and easy. I used a tablespoon of chopped chipotle peppers in place of the jalape?o pepper. I also used cream in place of milk which made it even better. I had leftover chicken from last weeks grilling that I stored in the freezer until I had a good use for it. This was a very good use! I would recommend this recipe with the and cream twist. I think it added the smokey and richness the recipe needed. I'll post a pic and more details on my blog, grill52.blogspot.com. item not reviewed by moderator and published
I didn't blend it instead I added an extra cup of milk and 2 tablespoons of corn starch (mixed in water to smooth), crushed red pepper, 1 more onion and a 1/0z of chedder cheese item not reviewed by moderator and published
The title doesn't describe the soup very accurately. It tasted fine, but nothing special, weird texture and pretty bland. item not reviewed by moderator and published
Like people have said below, I should have read the reviews before I made this. It was WAY too runny and hard to blend. Good idea to put the broth with the veggies BEFORE putting in the blender. I used cornstarch and heavy cream to try and thicken it. It's just way too runny. Next time, I will use more veggies to make it thicker. I will probably roast all the veggies too for a richer, more flavorful soup. I will make this again, just differently with more ingredients. item not reviewed by moderator and published
I followed the directions for this recipe pretty closely, but with an addition at the end. After adding the broth and milk, I thought that it was too thin/not creamy enough, so I made a quick roux of butter and flour and added that to the chowder, which made it thicker. Everything else about this was good; it had nice flavor and was good to eat. I had lots of leftovers, so I froze those for another day. item not reviewed by moderator and published
It was a bit bland....I wish I read the reviews before i made it...Average nothing to rave about.....Definitely will not be making this one any time soon.... item not reviewed by moderator and published
There is a video for this recipe and things are done slightly different when it comes to the pureeing (Angie has already put the chicken stock in before doing this). Won't make a big difference in the taste, just easier to puree than pure veggies, and probably a bit smoother. This recipe didn't wow me, but it seems like a good staple food. I will probably make again but with even more veggies ( I already added more than called for) to thicken it up and watch the video while making the chowder. I think a splash of lime juice at the end would be tasty also. Enjoy and don't be afraid to experiment! item not reviewed by moderator and published
This is a delicious recipe, but whatever you do, don't double it. We did, and it was a complete disaster. item not reviewed by moderator and published
I followed the recipe to the tee minus the jalapeno. I ended up with a watery pot of soup that had no taste. I had to add some flour to give it thickness and several tablespoons full of sugar and a little bit of honey to give it that sweetness you get when you buy this soup from a store. After I did that the soup came to life and taste like I purchased it from Panera Bread... PS,, the lime is a waste of time. After I finished everything I was mad I chopped up the lime since it was for decoration only. I'm trying to make good food for my kids, not worry about how pretty my plate looks at home. I had to add the lime to a drink just not to waste it...:) item not reviewed by moderator and published
My husband and I really enjoyed this soup. The only issue that I had with it, is that the prep time took about 45-50 minutes, not 20 minutes. I will definitely make it again. item not reviewed by moderator and published
Okay, this may not be the richest, most decadent chowder, but it is great for a quick meal! I gave it 5 stars because, considering the amount of time it takes to make, it is hearty and tastes great. My whole family LOVES it. I have started making it with jumbo lump crabmeat and it is even better. item not reviewed by moderator and published
I made this recipe and used only the amount of liquid called for, but increased the veggies. 2 lg onions, (5" in diameter), 2 red cherry peppers, 2 Idaho potatoes, 2 red sweet bell peppers, and 1 whole bag, (24 ounces), of frozen corn kernels. I sauteed the veggies and put some chicken broth in it and sauteed it that way stirring constantly. The broth kept the food from sticking to and burning in the pot. When the veggies were tender, especially the potatoes, it was time to pureed the food which I did in my food processor. Lots of fresh ground pepper and several good shakes of the salt shaker. I pureed 2/3 of the pot in my food processor in 2 batches. For each batch I added enough chicken broth and some milk and processed until smooth but still thick. I used 2 cups of milk and probably 1.5 to 2 cups of broth. (I had some chicken broth in a box that was left over in the frig that I wanted to use up.) I boiled 2 pounds of skinless, bonelss chicken breast and shredded it; along with some left over rotisserie cooked chicken for use in the chowder. Then I put everything back into the pot along with the chicken and heated it up on low stirring constantly being careful not to let it stick and burn to the pot. I didn't need to add additional broth or milk, but if you want to get it hot and prevent it from sticking to the pan and burning it would be wise to do so. The extra liquid will always evaporate so you won't have to worry being too runny. item not reviewed by moderator and published
I loved the soup and so did my husband. It has become one of his top 10 dishes. He usually doesn't like soup. I didn't add the jalapeno seeds because my husband doesn't like spicy food. It was great. The second time I made it, I pureed more of the vegetables to make the soup thicker. item not reviewed by moderator and published
If you are looking for a good corn chowder, make the "corn and potato chowder" courtesy of dinosaur barbeque. I actually made that chowder the first time around, forgot which recipe I used, then made this recipe, and it is AWFUL. The Dinosaur chowder is incredibly good, 2000% better than this one. DON'T WASTE YOUR TIME! item not reviewed by moderator and published
This dish did not look like the recipe. The "chowder" was really thin. I think the ingredients need to be more detailed. Me no likey! I agree with another person that it should have cream and more flavor. item not reviewed by moderator and published
I followed this recipe exactly and was highly disappointed. The soup was too thin and had very little taste. I think it would have been better with cream as a base, and perhaps some flour or cornstarch. I will not be making this again. item not reviewed by moderator and published
I made this soup last night for my husband's dinner. He thought it tasted wonderful as did I. I used 1 percent milk, because I did not want a heavy cream. It turned out more like broth. Also, I added my own seasonings to make the soup more flavorful! item not reviewed by moderator and published
While the base of this soup was pretty good, it was thin and I needed to add cornstarch. I also expected something hotter when I read the title "creamy spicy corn chowder" so I added extra jalapeno and black pepper. The recipe just needs something more... item not reviewed by moderator and published
Well the soup made my house smell amazing, but it ended up tasting kinda boring. It wasn't bad by any means, but it needs something. Good comfort soup though. I'm not sure what it needs exactly, but my suggestion for anyone who's making this is to dice the potatoes into little pieces and cook the soup for like 10 minutes instead of 5, all the veggies get cooked that way. item not reviewed by moderator and published
This soup took longer to prepare and cook than stated on the recipe. From start to finish, it took me a little over two hours. It was also a little thin, not what I expected. item not reviewed by moderator and published
Not bad, not great... item not reviewed by moderator and published
This was a really great meal. My husband usually does not like soup for dinner, but this one he loved because it was very filling. I served mine with hot corn bread. item not reviewed by moderator and published
Delicious. Not so creamy...a little thin, but delicious. item not reviewed by moderator and published
While fairly easy to make, I found this rather tasteless. Even adding shredded taco cheese and hot sauce didn't help. item not reviewed by moderator and published
This recipe would be great with some tweaking. Here are some things I suggest trying (I haven't yet, but will next time around): Pre-cook the potatoes. Use fresh corn. Use half & half, fresh cream, or whole milk. Add some parmesan cheese at the end. Top with lots of bacon! item not reviewed by moderator and published
it was ok but nothing to rave about item not reviewed by moderator and published
by far this is probably the best soup i have ever made... just enough spice to give it a little kick. i actually shredded 4 chicken breast versus whole chicken.. plenty of chicken and although it was a bit time consuming to make i must say it was well worth it! item not reviewed by moderator and published
This was really good. I used more bacon and two potatoes. Also I didn't have a jalapeno so I used a few dashes of tabasco. It needs to cook longer than the recipe calls for. There is none left.....need I say more! item not reviewed by moderator and published
I made this recipe for lunch one day with the leftover chicken and corn from last night's meal. I made it really quick and guessed on some of the measurements because I was in a rush. It was so simple to make and it tasted so good. I topped it off with shredded sharp cheddar and bacon because I had no lime and my cilantro plant had gone to seed for the season. There's almost no way to ruin this recipe, it will turn out delicious no matter what! item not reviewed by moderator and published
This soup was so good. I added red onion, tomoto and aspargas, and a little red pepper, it turned out great! My boyfriend ate almost the whole pot! item not reviewed by moderator and published

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