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Friday, January 24 2014

Smoky bacon, spicy jalapenos, and a vibrant blend of sweet peppers and corn create a symphony of flavor that makes this chicken chowder anything but ordinary. Rich cream and buttery Yukon potatoes provide balance, while a dash of cayenne pepper adds depth. Serve alongside a fresh green salad and crusty baguette.

Spicy Chicken-Corn Chowder
Recipe from 
Servings: 8
Serving size: 1 1/2  cups
Total Time: 1 hr
  • 8    slices  bacon, chopped
  • 1    pound   skinless, boneless chicken breast, cut into bite-size pieces
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground black pepper
  • 1 1/2   cups   chopped red sweet pepper
  • 1    cup   chopped sweet onion
  • 1 - 2      jalapeno chile peppers, finely chopped
  • 4      cloves garlic, minced
  • 1/3   cup   all-purpose flour
  • 6    cups   reduced-sodium chicken broth
  • 2      large Yukon gold potatoes, chopped
  • 2    cups   fresh sweet corn kernels
  • 1 1/2   cups   whipping cream
  • 1/2   teaspoon   cayenne pepper
  • 2      bay leaves
  •     Jalapeno chile pepper slices (optional)
In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan.
Add chicken to pan. Sprinkle with salt and black pepper. Cook and stir over medium-high heat until chicken is no longer pink; remove from pan. Add sweet pepper and onion to pan. Cook and stir until tender. Add chopped jalapeno and garlic; cook and stir for 3 minutes. Stir in flour. Cook and stir for 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, for 10 minutes or just until potatoes are tender, stirring occasionally. Stir in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Discard bay leaves. Top with jalapeno slices, if desired.

nutrition information
Per Serving: cal. (kcal) 396, Fat, total (g) 23, chol. (mg) 105, sat. fat (g) 12, carb. (g) 26, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 5, pro. (g) 23, vit. A (IU) 1652, vit. C (mg) 50, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 826, Potassium (mg) 626, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 10:23 am   |  Permalink   |  0 Comments  |  Email

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