Rating: 4.5 stars
138 Ratings
  • 5 star values: 109
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 6

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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

396 calories; fat 23g; cholesterol 105mg; saturated fat 12g; carbohydrates 26g; mono fat 7g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 23g; vitamin a 1652.1IU; vitamin c 50.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 10.7mg; vitamin b6 0.7mg; folate 60.5mcg; vitamin b12 0.4mcg; sodium 826mg; potassium 626mg; calcium 50.5mg; iron 1.6mg.