Jalapeno Popper Corn Chowder
Ingredients
- 8 slices thick-cut bacon
diced
- 3 medium jalapenos
seeded, diced
- 1 small yellow onion
), diced (about ½ cup
- 1 tablespoon garlic
minced
- ¼ cup all-purpose flour
31 g
- 2 cups chicken broth
480 g
- 1 cup whole milk
244 g
- 1 pound Yukon gold potatoes
peeled, diced
- 2 cans creamed corn
14.75 ounces each
- 1 can sweet corn
15.25 ounces
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- 4 ounces cream cheese
½ package
- 1 ½ cups mild cheddar cheese
169.5 g
- chives
diced for garnish
- to tastekosher salt
Directions
- 1
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.
- 2
Add the jalapenos and onions. Cook for 3-5 minutes, or until softened. Add garlic. Cook for 1 minute.
- 3
Stir in flour and continue cooking, stirring constantly for 1 minute. Slowly drizzle in chicken broth and milk. Stir until no flour lumps remain.
- 4
Add potatoes. Cover and reduce heat to medium-low. Simmer for 20-22 minutes, or until potatoes are fork-tender.
- 5
Add creamed corn, sweet corn, salt, pepper, and crushed red pepper flakes. Stir to combine.
- 6
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.
- 7
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.
- 8
Serve hot, garnished with chives and the remaining bacon.
Jalapeno Popper Corn Chowder
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a bowl of cozy comfort with a satisfying kick? This Jalapeno Popper Corn Chowder delivers a creamy, hearty, and flavor-packed experience, perfect for warming up on a chilly evening.
Why This Recipe Works
This isn't just any corn chowder; it masterfully blends the beloved flavors of a jalapeno popper into a rich, comforting soup. The combination of savory bacon, sweet corn, a creamy base from whole milk and flour, and the luxurious additions of cream cheese and shredded cheddar creates an incredibly satisfying texture and taste that you'll crave again and again. It's a clever way to enjoy those classic spicy, cheesy notes in a warming bowl.
What truly sets this chowder apart is its depth of flavor. You'll find a beautiful balance between the sweetness of two types of corn (creamed and sweet), the savory crunch of thick-cut bacon, and the gentle, building heat from diced jalapenos and a touch of crushed red pepper. Yukon gold potatoes add substance and creaminess, ensuring every spoonful is incredibly hearty. The finish of fresh chives brightens the rich, cheesy broth, making for a truly memorable dish.
Customization & Variations
Want to tailor the spice level? Reduce the amount of jalapenos or omit the crushed red pepper for a milder chowder. For an extra kick, you can leave a few seeds in one of the jalapenos. While mild cheddar offers a classic balance, you could experiment with a sharper cheddar if you prefer a bolder cheese note. For a different garnish, fresh cilantro would also complement these flavors beautifully.
This Jalapeno Popper Corn Chowder makes an excellent main course for a family dinner or a comforting lunch. Serve it in large bowls with a sprinkle of fresh chives for a beautiful presentation and an added fresh flavor.