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Spicy Chicken-Corn Chowder

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.

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4.5 by 135 people

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  • Makes: 8 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 1 hr

Spicy Chicken-Corn Chowder

Directions

  1. In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan.
  2. 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 Facts (Spicy Chicken-Corn Chowder)

  • Per serving:
  • 396 kcal cal.,
  • 23 g fat
  • (12 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 105 mg chol.,
  • 826 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)

135 Ratings
191 Days Ago
in response to previous reviewer, clearly the bacon is a garnish.  i really loved this soup, it's a great use for seasonal corn and has just the right amount of bite.
450 Days Ago
Am I missing something?  At which point do you add the bacon back in??  It is not in the directions.
1138 Days Ago
Really delicious, would rate it 4.5 stars, but the stars disappeared! I found it a bit bland, too, but my potatoes were giants. Adding something between 1 to 1-1/2 teaspoons more salt did the trick & then was perfectly tasty. To save time, just chop your chicken really fine & put it in raw when directions say---the simmering 15 minutes cooks it.
mbenson717 1242 Days Ago
This soup was so good! I absolutely will make this again. The only thing I changed was that I used cajun seasoning instead of cayenne pepper. And I added a lot.
Wowie 1412 Days Ago
This is a hearty and tasty soup, a little labor intensive, but worth it. To save time, do as I did and use the breast meat from a Costco whole roasted chicken (a bargain at $4.99!). Despite being called "spicy," I felt this soup was a somewhat bland, so I added a little chili powder and my favorite go-to spice: McCormick Smoky Sweet Pepper Seasoning Blend." Perfect! This recipe's a keeper.

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