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Spicy Chicken and Corn Chowder

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

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. 
PREP: 10 mins
COOK: 20 mins
TOTAL: 30 mins

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.
Author: Christin Mahrlig
Course: Soup

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40 thoughts on “Spicy Chicken and Corn Chowder”

  1. Delicious! I wouldn’t change a thing. I love the heat, the way the flavors complement each other, and that final taste of sweet corn added the perfect touch. I think defrosting the corn and adding it at the last minute kept the flavor from cooking out. This goes to the top of my soup list!

  2. Haven’t added heave creme yet and it’s absolutely delicious, will make it again and again Thank you

  3. Just made this and it’s delicious!! I used fresh local sweet corn (6 ears) and followed the recipe exactly. Definitely will be making again soon. Thank you for such an easy and tasty recipe.

  4. This has become my go to recipe. I eat it all year round. Although I did omit the Worcestershire sauce. I personally can’t stand the taste of that sauce, but other than that I follow the recipe.

  5. Totally love it! Easy, quick, healthy, tasty, any season dish. Use no jalapeño for children and elders and it still tastes good. Something for the entire family to enjoy. Especially on those cold nights.

  6. My husband cooked an entire chicken for stock. This is super delicious and it came together fast.

  7. This recipe calls for cream, but I felt that the roux made it rich enough and left all of it out. Easily adaptable, you may even be able to pull off a vegetarian version by using black beans instead of chicken, or simply adding more vegetables and using vegetable broth, though I haven’t made it that way. Delicious and satisfying

  8. I have made this multiple times….only thing I do different is add garlic…alot of garlic. It’s great soup!

  9. Ellen Strauss

    My husband and I loved this, and I’m not even a corn fancier!!!
    Easy, filling, and makes enough for several meals. I do use smoked paprika instead of “regular” paprika for a bit more oomph. This recipe is a keeper!

  10. Made this last night, it is excellent and a keeper. Perfect for blizzard weekend, we are having. I poached 3 boneless chicken breast as I’m not crazy about my local market’s rotisserie chicken. Followed recipe except, some said they used smoked paprika. I had both so I did half and half. I added salt during the simmering instead of the end. I didn’t find it too spicy but people can always adjust that. Great comfort food.

  11. Roxanne Wellman

    Hi Christin!

    How much chicken do I add? The recipe says meat from 1 rotisserie chicken. Would 2 to 2.5cups be enough?

    Looking forward to making this chowder!

  12. Made this tonight. My lovely wife and I loved it. Wife said to make sure I keep this recipe. “It’s a keeper” A lot of flavor.

  13. Julie A Yazbek

    My whole family loves this recipe. I also use full fat coconut milk instead of the cream and ghee in place of butter – then it’s Whole 30 compliant too.

  14. 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.

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