Jalapeno Popper Corn Chowder

Name: Jalapeno Popper Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 people
Ingredients: 8 lices thick-cut bacon; 3 medium jalapeños; 1 small yellow onion; 1 tablespoon garlic; ¼ cup (31 g) all-purpose flour; 2 cups (480 g) chicken broth; 1 cup (244 g) whole milk; 1 pound Yukon Gold potatoes; 2 cans (14.75 ounces each) creamed corn; 1 can (15.25 ounces) sweet corn; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ⅛ teaspoon crushed red pepper; 4 ounces (½ package) cream cheese; 1 ½ cups (169.5 g) mild cheddar cheese; Chives; kosher salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8 people
Calories
431 kcal
Course
Soup

Jalapeno Popper Corn Chowder

Iris Hanson

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Enjoy a cozy bowl of comfort with a little kick. Try my Jalapeno Popper Corn Chowder recipe for a creamy and hearty soup!

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Ingredients

Servings

8 lices thick-cut bacon, diced
3 medium jalapeños, seeded, diced
1 small yellow onion, diced (about ½ cup)
1 tablespoon garlic, minced
¼ cup (31 g) all-purpose flour
2 cups (480 g) chicken broth
1 cup (244 g) whole milk, room temperature
1 pound Yukon Gold potatoes, peeled, diced
2 cans (14.75 ounces each) creamed corn
1 can (15.25 ounces) sweet corn, drained
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
4 ounces (½ package) cream cheese
1 ½ cups (169.5 g) mild cheddar cheese, shredded
Chives, diced for garnish
kosher salt, to taste

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Instructions

In a large pot or Dutch oven over medium heat, cook the diced bacon for 8-10 minutes, or until crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon grease in the pot, discarding the rest.
Add the jalapenos and onions. Cook for 3-5 minutes, or until softened. Add garlic. Cook for 1 minute.
Stir in flour and continue cooking, stirring constantly for 1 minute. Slowly drizzle in chicken broth and milk. Stir until no flour lumps remain.
Add potatoes. Cover and reduce heat to medium-low. Simmer for 20-22 minutes, or until potatoes are fork-tender.
Add creamed corn, sweet corn, salt, pepper, and crushed red pepper flakes. Stir to combine.
Carefully transfer ½ of the soup and cream cheese to a blender and blend until smooth. (Be careful, the liquid will be hot.) Or, use an immersion blender.
Return the blended soup to the pot. Add the cheddar cheese and half of the cooked bacon. Stir to combine and cook for 3-5 more minutes or until the cheese is melted.
Serve hot, garnished with chives and the remaining bacon.