If you are looking for a cozy bowl of comfort with a little kick, this might be your new favorite soup! Jalapeno Popper Corn Chowder is a creamy, hearty blend of bacon, jalapenos, potatoes, corn, and a blend of cream cheese and cheddar. I absolutely loved it! And, it is filling enough to be the main course! If you are not in the mood for a little spice, I also have a classic Corn Chowder that you will love!
Ingredients & Substitutions
- Bacon: I don’t want the bacon to get ‘lost’ in the chowder, so I like thick-cut bacon. But, use what you have on hand. Or, for a lighter option, try turkey bacon. Once cooked, leave a little grease in the pot to cook the jalapenos and onions.
- Jalapeno Peppers: We can’t have jalapeno popper soup without jalapenos! I seeded the peppers, but if you want even more heat, leave the seeds and membranes intact when dicing. That is where a lot of the heat is! If you want more heat, add more peppers or try a hotter pepper like serrano peppers.
- Potatoes: Yukon potatoes are great for this chowder because they’re buttery and creamy. You can also use Russet, red, or fingerling potatoes. I peeled the potatoes, but you can leave the skins on if you like.
- Corn: Both creamed corn and sweet corn kernels go into the chowder. The creamed corn makes it creamy, while the sweet corn adds texture and flavor. If you’re using frozen corn, make sure to thaw it before adding it.
- Crushed Red Pepper: For even more of a kick, I added crushed red pepper (red pepper flakes). If the jalapenos are enough heat for you, leave out the red pepper flakes. Or, add more if you can handle more heat!
- Cream Cheese: Just like a jalapeno popper appetizer has cream cheese, I added half a block to the chowder. It adds to the creaminess (which I love). If you don’t have any cream cheese, just add a little more milk. The chowder may not be quite as creamy, but still delicious!
- Cheese: Cheddar cheese gives the soup a creamy, cheesy texture. If you don’t have cheddar cheese, try adding Monterey Jack, Gruyere, Colby Jack, or a blend of cheeses. Try to use a kind that melts well.
Is Jalapeno Popper Corn Chowder Spicy?
Jalapeno Popper Corn Chowder does have a kick to each bite, but I think it is just the right amount of heat. Of course, that is a personal preference, but it is a nice blend. If you want more heat, leave the seeds and membranes intact when dicing the jalapenos. You could also add more peppers or use hotter peppers like serrano or cayenne peppers. Offer extra red pepper flakes for those who want even more of a kick to their bowl of chowder.
Can I Make Corn Chowder Without A Blender?
Blending half of the chowder in the blender (or using an immersion blender) makes it creamier, but you don’t have to do this if you don’t want to. If you skip blending, the chowder will be heartier and chunkier, which some people really like. It just depends on what you prefer.
Storing & Reheating Jalapeno Popper Corn Chowder
To store jalapeno popper corn chowder, first, let it cool completely. Then, store it in an airtight container (or portion it out for easy grab-and-heat meals) in the refrigerator. I love leftovers of this chowder because as it sits, the flavors blend even more! It will last up to 3-4 days. Reheat it gently on the stove or in the microwave.
Can I Freeze Jalapeno Popper Corn Chowder?
Sure! You can freeze this jalapeno corn chowder, but it may affect the texture when you thaw and reheat it. (But, it will still taste delicious!). To freeze the chowder, first, let it cool completely. Then, store it in a freezer-safe bag or container, leaving a little room for expansion. It can be frozen for up to 3 months. When ready to reheat, let it thaw in the refrigerator overnight.
Jalapeno Popper Corn Chowder
Ingredients
- 8 slices thick-cut bacon, diced
- 3 medium jalapenos, seeded, diced
- 1 small yellow onion, diced (about ½ cup)
- 1 tablespoon garlic, minced
- ¼ cup (31 g) all-purpose flour
- 2 cups (480 g) chicken broth
- 1 cup (244 g) whole milk, room temperature
- 1 pound Yukon gold potatoes, peeled, diced
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces) sweet corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- 4 ounces (½ package) cream cheese
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded
- chives, diced for garnish
- kosher salt, to taste
Instructions
- In a large pot or Dutch oven over medium heat, cook the diced bacon for 8-10 minutes, or until crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon grease in the pot, discarding the rest.
- Add the jalapenos and onions. Cook for 3-5 minutes, or until softened. Add garlic. Cook for 1 minute.
- Stir in flour and continue cooking, stirring constantly for 1 minute. Slowly drizzle in chicken broth and milk. Stir until no flour lumps remain.
- Add potatoes. Cover and reduce heat to medium-low. Simmer for 20-22 minutes, or until potatoes are fork-tender.
- Add creamed corn, sweet corn, salt, pepper, and crushed red pepper flakes. Stir to combine.
- Carefully transfer ½ of the soup and cream cheese to a blender and blend until smooth. (Be careful, the liquid will be hot.) Or, use an immersion blender.
- Return the blended soup to the pot. Add the cheddar cheese and half of the cooked bacon. Stir to combine and cook for 3-5 more minutes or until the cheese is melted.
- Serve hot, garnished with chives and the remaining bacon.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is so creamy and comforting. And, I love a little heat in my dishes, so this was perfect for me!
Elizabeth
Wow, this soup (or should I say, chowder) is so good! It had just the right amount of spiciness for me. (I could have even added a few more red pepper flakes.) But, it might be one of my new favorite recipes, and that is saying a lot!
Annabelle
This is hearty and would be a great main dish, especially on cooler days.
Bella
This chowder is perfect for chilly days. It is really good.
Selena
This is rich and comforting. I can't wait to make this for my family–they will love it!
Got this in your recipe email (that I love) and made it same day. It is really delicious and I and my wife enjoyed it so much. It will go into regular rotation this fall and winter. Thank you your recipes never disappoint!