Spicy Chicken and Corn Chowder

Bacon, seared chicken, potatoes, corn, jalapeño, and Monterey Jack. Blend half the pot for a thick chowder.

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Spicy Chicken and Corn Chowder
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20 min Prep Time
45 min Cook Time
1 hr 5 min Total Time
6–8 Servings

Seasoning Blend

  • 2 teaspoons seasoned salt
  • ½ teaspoon ground mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (use ⅛ teaspoon for less heat)

Chowder

  • 1½ lbs boneless skinless chicken breasts or thighs
  • 2 teaspoons prepared seasoning blend
  • 1 teaspoon olive oil
  • ½ lb bacon, diced
  • 1 medium yellow onion, diced
  • 2 large celery stalks, diced
  • 1 large red bell pepper, diced
  • 1 medium jalapeño, diced (seeded for less heat, or skip)
  • 1 small serrano pepper, thinly sliced (or skip)
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter, as needed
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 teaspoons prepared seasoning blend
  • 1½ lbs Yukon gold potatoes, diced
  • 1 bay leaf
  • 1 (15 oz) can whole kernel sweet corn, drained
  • ½ teaspoon freshly cracked black pepper
  • 1 cup shredded Monterey Jack
  • Kosher salt, as needed

Instructions

  1. Mix the seasoning blend. Toss the chicken with the oil and 2 teaspoons of the blend.
  2. Sear the chicken in a large pot until browned. Remove.
  3. Cook the bacon until crisp. Leave the fat in the pot; set the bacon aside.
  4. Add the onion, celery, bell pepper, jalapeño, and serrano. Cook until soft. Stir in the garlic. Add butter if the pot is dry.
  5. Sprinkle in the flour and cook 1 minute. Whisk in the broth, cream, and milk. Add the remaining 3 teaspoons seasoning blend, potatoes, bay leaf, and the chicken.
  6. Bring to a low boil. Cover and simmer medium-low 15 minutes.
  7. Pull out the chicken and bay leaf. Blend about half the soup (vent a regular blender, or cool first). Dice or shred the chicken.
  8. Return the chicken with the corn and black pepper. Cover on low 10–12 minutes, until the potatoes are tender.
  9. Stir in the Monterey Jack and half the bacon. Taste and add salt if needed. Top bowls with the rest of the bacon.