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Creamy Spicy Corn Chowder with Chicken Recipe

Creamy Spicy Corn Chowder with Chicken

Recipe courtesy Angie Ketterman

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on November 01, 2011

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    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!

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  • on October 14, 2011

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    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.

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  • on October 12, 2011

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    My family loved this! It's great. I searved it with warm tortillas on the side.
    Great recipe. Thanks.

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  • on October 05, 2011

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    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~

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  • on March 20, 2011

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    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

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  • on January 09, 2011

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    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!

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  • on December 17, 2010

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    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.

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  • on November 08, 2010

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    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!

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  • on September 19, 2010

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    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.

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  • on April 05, 2010

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    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

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