Chicken Jalapeno Corn Chowder
One of my favorite restaurants used to make a jalapeno Corn Chowder that was absolutely marvelous to eat on a cold, winter day. I moved away, and now that restaurant is shut down, but I couldn't stop dreaming about...
One of my favorite restaurants used to make a jalapeno Corn Chowder that was absolutely marvelous to eat on a cold, winter day. I moved away, and now that restaurant is shut down, but I couldn't stop dreaming about their chowder. I tried several recipes online, amending them slightly since there are virtually no jalapeno corn chowder recipes on the internet. Finally I gave up and created my own. And the results were delicious. This recipe is pretty big, I like to make big batches of soup and either freeze some or munch on it all week, since Soup always gets better with age. It's probably 8-10 servings, however this recipe halves very easily. Be sure to contact us with feedback, and always check back for more recipes!
Chicken Jalapeno Corn Chowder
- 1 onion, chopped
- 5-6 cloves of garlic, minced
- 8 slices of bacon, chopped
- 2 tablespoons of butter
- 3-4 tablespoons of white wine (you can substitute chicken stock or broth here)
- 2 tablespoons of flour
- 6 chopped red potatoes
- 8 cups of chicken stock or broth
- 2-3 jalapenos (depending on how spicy you like it)
- 2 bags of frozen corn 16 ounce size
- 8 ounce package of cream cheese
- Approximately 1 lb of chicken, chopped (you can also use leftover cooked chicken and shred it!)
- First, turn the oven on broil and put the jalapenos on a baking tray.
- Once the oven has preheated, put the jalapenos in and cook them while you are preparing everything else. Make sure you check them regularly to turn them so they cook evenly on all sides
- Next, place the onion, garlic, bacon and butter in the bottom of a big pot and cook on medium high heat until the onion becomes soft and translucent.
- Then add in the white wine and use a spatula to scrape the bottom of the pan so that any bits of bacon goodness come up. Let this sit for a few minutes while the wine cooks down a bit and the flavors meld.
- Next add in the flour and stir until everything is well coated.
- Add in the potatoes and the chicken stock and bring to a boil. If you aren't using cooked, leftover chicken; add it now. Boil until the potatoes soften and the chicken is cooked.
- The jalapenos should be done broiling sometime while the chicken and potatoes are cooking. Remove them from the oven, let them cool a bit and chop them up (remove the seeds if you are sensitive to spice, but realize that broiling the jalapenos does reduce the spiciness a little).
- Then add the jalapenos and the corn and let it boil for a few more minutes so the corn can heat up and the flavors can meld. (If you are using leftover chicken, add it here.)
- Finally, stir in the cream cheese and add salt and pepper to taste.
The spiciness contrasts the buttery taste of the soup well and warms you up even more than a normal chowder would! Feel free to garnish with fresh herbs from your garden (or store bought ones) and some crispy croutons.