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.
Made this for Sunday dinner and it was delicious. Didn’t even have a bowl left for the next day
If using fresh boneless skinless chicken breast, how many lbs and cook for how long? Also I am using fresh corn, so how long do I saute it?
24/03 /2023 made this for me n my son and we both really enjoyed it I didn’t have jalapeños so used cayenne pepper with the chilli flakes . I agree with another comment this taste good without the cream so if ya wanted it to be healthier than you could omit the cream and it still comes out great. Definitely a keeper will make again thanks for sharing your recipe. Oh and it was that good my son took the rest to work 😋😋
This was excellent, came out perfect. Comes together quickly. Heat can be adjusted to one’s liking. Nothing like a warm comforting soup in the winter.
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!
Simply delicious. Ridiculously easy to make.
Haven’t added heave creme yet and it’s absolutely delicious, will make it again and again Thank you
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.
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.
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.