Jalapeno Chicken Corn Chowder
Warm up your soul with this creamy and satisfying Jalapeno Chicken Corn Chowder! This one-pot wonder combines tender shredded chicken, sweet corn kernels, Yukon Gold potatoes, and a hint of spice from finely chopped jalapenos to create a comforting yet bold bowl of flavor. Simmered in a hearty base of chicken broth and finished with heavy cream, shredded cheddar cheese, and smoky paprika, this chowder strikes the perfect balance between richness and spice. Blending a portion of the soup adds a velvety texture while keeping some hearty chunks intact. Topped with fresh cilantro and best served with crusty bread or tortilla chips, this easy-to-make chowder is perfect for cozy weeknight dinners or crowd-pleasing gatherings.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 small, finely chopped Jalapenos
- 3 cups (fresh, frozen, or canned) Corn kernels
- 2 medium, peeled and diced Yukon Gold potatoes
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup, shredded Cheddar cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Begin by preparing the chicken. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chicken breasts with a pinch of salt and black pepper, then sear them in the pot for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Toss in the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and finely chopped jalapenos to the pot. Stir and cook for an additional minute until fragrant.
Return the seared chicken to the pot along with the chicken broth. Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot again, let it cool slightly, and shred it using two forks. Set the shredded chicken aside.
Add the diced potatoes and corn kernels to the pot. Continue to simmer for 10 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, blend a portion of the soup directly in the pot to achieve a slightly creamy consistency while leaving some texture. (Alternatively, transfer 2 cups of soup to a blender, blend, and then return it to the pot.)
Stir in the shredded chicken, heavy cream, shredded cheddar cheese, paprika, salt, and black pepper. Let the chowder cook for another 3-4 minutes, stirring occasionally, until everything is heated through and the cheese is melted.
Serve the chowder hot, garnished with freshly chopped cilantro. Pair it with crusty bread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
