Jalapeno Popper Corn Chowder has all the flavor of jalapeno poppers added to a creamy corn chowder.
Course Soup
Cuisine American
Keyword corn, jalapeno
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 6
Ingredients
5slicesbacon
2tablespoonsbutter
3 to 4jalapenos,chopped
1mediumyellow or sweet onion,diced
salt and pepper
3garlic cloves,minced
1/4cupall-purpose flour
2 1/2cupschicken broth
1/2teaspoonpaprika
1/2cupheavy cream
4cupsfresh or frozen (thawed) corn kernels
8ouncescream cheese,cut into cubes and softened
1cupshredded sharp cheddar cheese
Instructions
Cook bacon in a Dutch oven until crispy. Remove and set aside. Drain off bacon grease, leaving about 2 tablespoons in the Dutch oven.
Add butter to the Dutch oven and place over medium heat. When melted, add jalapenos and onion. Season with salt and pepper. Cook 3 to 4 minutes to soften.
Add garlic and cook 1 more minute.
Add flour. Stir and cook 1 minute.
Gradually whisk in chicken broth. Add paprika. Simmer for 2 to 3 minutes.
Add heavy cream and corn and simmer for 2 minutes.
Add cream cheese, reduce heat to low, and whisk until cream cheese is melted and blended in.
Stir in cheddar cheese.
Crumble the bacon and sprinkle on top. Check for seasoning and add salt and pepper to taste. Serve.
Notes
Note: If your jalapenos aren't very spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to the chowder to make it spicier.