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.
This hearty soup can be made in just 30 minutes making it a convenient option for busy weeknights.
How Spicy Is It?
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 is thickened by a roux which gives it that thick and hearty chowder texture.
What Type Of Corn To Use?
I’ve used frozen corn, but fresh or canned would work instead. Be sure to drain canned corn well before adding it.
What Type Of Chicken Tu Use?
For convenience, I use the meat off of a rotisserie chicken, but you could also poach 2 or 3 chicken breasts to use. Â Leftover Thanksgiving turkey could be used instead of chicken for this recipe.
Additions and Substitutions
- Add bacon.
- You can use Yukon Gold potatoes or russet potatoes in place of red potatoes.
- Add half a cup of shredded sharp cheddar cheese.
How To Serve
I love to serve this soup with fresh bread. Jalapeno Cheese Pull-Apart Bread, Crackling Cornbread, or Sally Lunn Bread go really well with this chowder. If your a fan of soup and salad, serve a garden salad with Creamy Italian Dressing.
More Fabulous Soup Recipes
- Broccoli Cheese Soup
- Cajun Shrimp and Corn Chowder
- Chicken Pot Pie Soup
- Easy Bacon and Potato Soup
- Jalapeno Popper Corn Chowder
- Stuffed Pepper Soup
Watch the short video below to see how easy this recipe is to make.
Spicy Chicken and Corn Chowder
Equipment
Ingredients
- 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
Instructions
- 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.
Absolutely delicious and so easy!! Served this soup with corn muffins.
I didn’t have paprika, so added a jar of red roasted peppers. Also added some pico de Gallo. Skipped the potatoes and just before serving, added chicken and spinach tortellini. Very good recipe.
I’ve been making this for a very long time! My family absolutely Loves it!!!