Spice things up in your house with this spicy chicken & sweet corn chowder! My best friend just had her second precious baby boy, and this is one of the meals I made for her. She loved it! Her husband really loved it! He is already asking her to make it again! There is so many flavors in this chowder, and they all blend together perfectly. It’s a beautiful thing! Don’t be scared of the long ingredient list, its really just an everything but the kitchen sink kind of chowder, but each ingredient adds something so special, it’s totally worth it! I promise this soup will have you turning heads!
I always buy tons of sweet corn when its in season, cook it all, cut it all off and freeze it. Its so nice to enjoy fresh Iowa sweet corn all season long!
Spicy Chicken and Sweet Corn Chowder
Ingredients
6 slices bacon, chopped
1 green chopped green pepper
1 red chopped red pepper
1 chopped onion
1/4 cup butter
1 cup diced celery
1 cup died carrot
1 large chopped, jalapeno, seeds and membranes removed
3 cups water (you can use chicken stock in place of water and omit the bouillon cubes)
3 chicken bouillon cubes
6-8 large ears of fresh corn, husked and sliced
8 scallions
6 medium potatoes
3 cups whole milk
2 teaspoons old bay seasoning
2 tablespoons all purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 tablespoon cayenne pepper (less if you don’t like it too spicy)
½ tablespoon chili powder
1 small can (4 ounces) chopped green chilies
3 roasted chicken breasts, shredded
4 oz cream cheese
½ cup sour cream
Salt and pepper to taste
Handful(s) of grated cheddar cheese, and more for garnish
Directions
In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites. Chop the onion, green and red pepper, jalapeno, carrots and celery.
Place the potatoes, and red pepper, jalapeno, carrots, celery, onions and white scallion pieces into the stock pot and cook over medium heat until the scallions and onions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, chili powder, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chilies. Microwave the cream cheese, stirring frequently until soft, this helps it melt in the soup so you don’t have chunks of cream cheese floating in your soup. Add the cream cheese and sour cream to the soup. Stir in the cheddar cheese until melted. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.
