Spicy Chicken and Corn Chowder

Spicy Chicken and Corn Chowder is loaded with chunks of chicken and lots of corn in a thick cream-based broth that’s full of spicy, smoky flavor. Serve with some crusty bread for a filling and hearty cold weather meal.

This hearty soup can be made in just 30 minutes making it a convenient option for busy weeknights.

How Spicy Is It?

Crushed red pepper flakes and a jalapeno add plenty of heat to this delicious soup. You can vary the heat by the amount of red pepper flakes you add.

A full tablespoon of paprika really flavors this chowder up and adds some smokiness, plus it gives it a pretty reddish hue.

Spicy Chicken and Corn Chowder is thickened by a roux which gives it that thick and hearty chowder texture.

What Type Of Corn To Use?

I’ve used frozen corn, but fresh or canned would work instead. Be sure to drain canned corn well before adding it.

What Type Of Chicken Tu Use?

For convenience, I use the meat off of a rotisserie chicken, but you could also poach 2 or 3 chicken breasts to use. Leftover Thanksgiving turkey could be used instead of chicken for this recipe.

Additions and Substitutions

Add bacon.
You can use Yukon Gold potatoes or russet potatoes in place of red potatoes.
Add half a cup of shredded sharp cheddar cheese.

How To Serve

I love to serve this soup with fresh bread. Jalapeno Cheese Pull-Apart Bread, Crackling Cornbread, or Sally Lunn Bread go really well with this chowder. If your a fan of soup and salad, serve a garden salad with Creamy Italian Dressing.

More Fabulous Soup Recipes

Watch the short video below to see how easy this recipe is to make.

Spicy Chicken and Corn Chowder

Spicy Chicken and Corn Chowder is loaded with chunks of chicken and lots of corn in a thick cream-based broth that’s full of spicy, smoky flavor.

Course Soup

Cuisine American

Keyword chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 581kcal

Author Christin Mahrlig

Equipment

Dutch Oven

Ingredients

1/4 cup butter
1 large onion, chopped
1/2 red bell pepper, chopped
1 jalapeno, seeded and chopped
1/4 cup all-purpose flour
1 tablespoon paprika
1 (32-ounce) carton chicken broth
2 medium red potatoes, peeled and cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
meat from 1 rotisserie chicken, skin removed
1 (11-ounce) pacakge frozen corn, defrosted
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup heavy cream

Instructions

In a Dutch oven, heat butter until melted. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
Stir in flour and paprika and cook 1 minute.
Gradually stir in broth. Add potatoes and bring to a simmer. Simmer until potatoes are tender, about 10 to 12 minutes.
Stir in Worcestershire sauce, chicken, corn, red pepper flakes, and salt.
Simmer 2 to 3 minutes. Stir in heavy cream and remove from heat.