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Recipe courtesy of Angie Ketterman

Creamy Spicy Corn Chowder with Chicken

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.
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