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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic and finely chopped jalapenos to the pot. Stir and cook for an additional minute until fragrant.

Step 4

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.

Step 5

Remove the chicken from the pot again, let it cool slightly, and shred it using two forks. Set the shredded chicken aside.

Step 6

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.

Step 7

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.)

Step 8

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.

Step 9

Serve the chowder hot, garnished with freshly chopped cilantro. Pair it with crusty bread or tortilla chips for a complete meal.

Nutrition Facts

Serving size	2757.9 grams (2757.9g)

Amount per serving	% Daily Value*
Calories	2952

Total Fat 160.80g	206%
Saturated Fat 75.70g	379%
Polyunsaturated Fat 2.70g
Cholesterol 620mg	207%
Sodium 6109mg	266%
Total Carbohydrate 196.70g	72%
Dietary Fiber 18.90g	68%
Total Sugars 41.20g
Protein 170.20g	340%

Vitamin D 0IU	0%
Calcium 703mg	54%
Iron 12mg	66%
Potassium 4470mg	95%

*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.

Source of Calories

Fat: 49.7%

Protein: 23.4%

Carbs: 27.0%