Jalapeno Popper Chicken and Corn Chowder

By Glenda Embree

  • Yield:

    8 Servings

  • Course:



  • 4 large jalapenos, seeded and minced
  • 1 small red onion, minced
  • 1 large red bell pepper, minced
  • 1/4 cup butter
  • 6 cups chicken stock
  • 3 large russet potatoes, peeled and diced (about 3 cups diced)
  • 1 (16-ounce) bag frozen corn kernels
  • 2 cups cooked chicken breast, diced
  • 5 strips thick-cut bacon, fried crisp, drained and crumbled
  • 2 cups extra sharp cheddar cheese, grated
  • 1 (8-ounce) block of cream cheese, cut into one-inch cubes
  • 1 cup heavy cream
  • 1/4 cup fresh parsley, minced
  • Salt and pepper, to taste
  • Optional garnish, Extra grated cheddar, parsley and crumbled bacon


  1. Sauté the peppers, onions and jalapenos in butter for about five minutes.
  2. Add the chicken stock and potatoes and cook until the potatoes are fork-tender.
  3. Add the corn, bacon, cheddar, cream cheese, and parsley. Continue cooking over medium-low heat, stirring, until the cheese is melted.
  4. Add the cream and continue heating until the chowder is hot enough to serve. Patience is important. Keep the heat low and don't let your chowder boil – cream soups often curdle or separate if boiled. Use medium-low heat and let it gradually come up to serving temperature.
  5. Serve with your favorite crusty bread, crackers and or garnishes.