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. 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
- Creamy Potato Soup with Shrimp
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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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband cooked an entire chicken for stock. This is super delicious and it came together fast.
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
I have made this multiple times….only thing I do different is add garlic…alot of garlic. It’s great soup!
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!
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.
Excellent
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!
I probably add about 3 cups, but 2 1/2 would be fine.
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.
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.
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.