Spicy Chicken and Corn Chowder

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Spicy Chicken and Corn Chowder is loaded with chunks of chicken and lots of corn in a thick cream-based broth that’s full of spicy, smoky flavor. Serve with some crusty bread for a filling and hearty cold weather meal.

Spicy Chicken and Corn Chowder


Crushed red pepper flakes and a jalapeno add plenty of heat to this delicious soup. You can vary the heat by the amount of red pepper flakes you add.

A full tablespoon of paprika really flavors this chowder up and adds some smokiness, plus it gives it a pretty reddish hue.

Spicy Chicken and Corn Chowder


Spicy Chicken and Corn Chowder is thickened by a roux which gives it that thick and hearty chowder texture.

I’ve used frozen corn, but fresh or canned would work instead. For convenience, I use the meat off of a rotisserie chicken, but you could also poach 2 or 3 chicken breasts to use.  Leftover Thanksgiving turkey could be used instead of chicken for this recipe.

Spicy Chicken and Corn Soup

Watch the short video below to see how easy this recipe is to make.

Spicy Chicken and Corn Chowder

Spicy Chicken and Corn Chowder

Course: Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Christin Mahrlig
Spicy Chicken and Corn Chowder is loaded with chunks of chicken and lots of corn in a thick cream-based broth that's full of spicy, smoky flavor. 
Print Recipe


  • 1/4 cup butter
  • 1 large onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 (32-ounce) carton chicken broth
  • 2 medium red potatoes, peeled and cut into 1/2-inch pieces
  • 1 tablespoon Worcestershire sauce
  • meat from 1 rotisserie chicken, skin removed
  • 1 (11-ounce) pacakge frozen corn, defrosted
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream


  • In a Dutch oven, heat butter until melted. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
  • Stir in flour and paprika and cook 1 minute.
  • Gradually stir in broth. Add potatoes and bring to a simmer. Simmer until potatoes are tender, about 10 to 12 minutes.
  • Stir in Worcestershire sauce, chicken, corn, red pepper flakes, and salt.
  • Simmer 2 to 3 minutes. Stir in heavy cream and remove from heat.

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23 thoughts on “Spicy Chicken and Corn Chowder

  1. Tastes great. I ended up adding 2 cups of water, about 5 more shakes of Worcestershire sauce, an additional 1/2 tsp of red pepper flakes and a dab of cream. It got a thumbs up from my Mom. Will definitely make again.

  2. I added a teaspoon of cumin before adding chicken. It gave it a great taste! I’ll definitely make it again.

  3. This was delicious. I used fresh corn on the cobb and the smoked paprika Will definitely make again.

  4. Thank you for sharing this scrumptious soup recipe. It was heartily appreciated by my family for lunch today. I’m sure I’ll be making it regularly as we head into our South African winter.

  5. This soup is delicious! Definitely a favorite of mine and my husbands. I use smoked paprika instead of sweet. The Smokey flavor goes well with the spicyness of the soup. So so good!

  6. Best soup we’ve had in ages. I deleted the worsterschire sauce. Used more jalapeno and half and half. Not.one.drop.leftover.

  7. Made this on the first snow of the year (11/11/19 in STL) along with a crunchy romaine salad. It was so easy. I started this recipe around 2:30 pm. Needed dinner to be ready around 6:30 when my husband was home from duck hunting. Therefore, I followed the instructions except I used my slow cooker and I did not add the chicken, corn and cream until he was on his way home. It was delish! My husband and daughter went back for more.

  8. This chowder is outstanding! We loved it and shared it with our neighbors—they loved it as well and asked for the recipe. This is a winner!

  9. Made this today. Used rotisserie chicken breast. I also added a little bit of Better than Bouillon chicken base. I also added a little water , maybe a cup and a half. So delicious on this cold rainy fall day.

  10. Make this! I have made it twice now. I left the jalapeño on the side to be added later per preference. Thanks for a great recipe !

  11. Great recipe. I subbed veggie broth, vegan butter, vegan chorizo and unsweetened almond creamer to make it vegetarian(I still used real cheese). It turned out fantastic. Will definitely make again.

  12. Della Hughey references a tomato soup recipe. Would you please post again? I went back several pages (20) of your older recipes and I could not find it.

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