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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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 recipe is featured in:

Good Food for Less