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Spicy Chicken Corn Chowder | Kitchen Cents
Rachel

Kickin Chicken Corn Chowder

4.50 from 6 votes
A creamy chowder loaded with hearty potatoes & chicken, sweet corn, bacony goodness, & spicy jalapeno kick. An easy 30-minute meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings

Ingredients
  

  • 6 T Butter
  • 1 medium onion
  • 1 Red bell pepper
  • 2 Jalapeno peppers seeded, for extra heat leave seeds
  • 4 large cloves garlic minced
  • 1/2 cup flour
  • 6 cups chicken broth can make with 6 tsp chicken bouillon + 6 cups water
  • 3-3 1/2 cups potatoes 3/4" cubes, russet or red
  • 3 15 oz cans white beans or 3 pints home-canned white beans
  • 3 cups chicken cooked shredded, can use whole rotisserie chicken
  • 12 oz corn fresh, frozen or 2 cans drained
  • 8 slices bacon cooked and chopped
  • 1 1/2 cups half & half
  • 1 tsp salt
  • 1/2 tsp pepper

Method
 

  1. In a 6 quart or larger pot, saute jalapeno peppers, bell peppers, onions, in the butter. (about 3 minutes)
  2. Add minced garlic and stir. (30 seconds)
  3. Sprinkle flour over sauteed mixture.  Stir to incorporate and cook flour. Mixture will become a thick paste. (1-2 minutes)
  4. Add broth, salt, pepper, and cubed potatoes.  Simmer for 10 minutes until potatoes are fork tender.
  5. Add cooked bacon, chicken, corn, beans and half & half.  Simmer an additional 3-5 minutes until corn, bacon and chicken are heated through.
  6. Serve with minced jalapenos on the side for anyone wanting an extra spicy kick.

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