Recipes and Cooking Spicy Chicken-Corn Chowder 4.6 (138) 6 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 1 hrs Servings: 8 Jump to Nutrition Facts Ingredients 8 slices bacon, chopped 1 pound skinless, boneless chicken breast, cut into bite-size pieces ½ teaspoon salt ½ teaspoon ground black pepper 1 ½ cup chopped red sweet pepper 1 cup chopped sweet onion 1 - 2 jalapeño chile peppers, finely chopped 4 cloves garlic, minced ⅓ cup all-purpose flour 6 cup reduced-sodium chicken broth 2 large Yukon gold potatoes, chopped 2 cup fresh sweet corn kernels 1 ½ cup whipping cream ½ teaspoon cayenne pepper 2 bay leaves Jalapeño chile pepper slices (optional) Directions In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan. 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 jalapeño 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 jalapeño slices, if desired. Rate it Print Nutrition Facts (per serving) 396 Calories 23g Fat 26g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 396 % Daily Value * Total Fat 23g 29% Saturated Fat 12g 60% Cholesterol 105mg 35% Sodium 826mg 36% Total Carbohydrate 26g 9% Total Sugars 5g Protein 23g Vitamin C 50.2mg 251% Calcium 50.5mg 4% Iron 1.6mg 9% Potassium 626mg 13% Folate, total 60.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.