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Creamy Chicken and Corn Chowder with Jalapeño

A delightful and creamy chowder featuring tender chicken, sweet corn, and a kick of jalapeño, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 cups frozen sweet corn
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1-2 unit jalapeños, deseeded and finely chopped Adjust based on your spice preference
  • 4 cups chicken broth
  • 1 cup milk (or cream for extra richness)
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic and sauté until soft and fragrant, about 3-4 minutes.
  2. Add the diced chicken into the pot. Season with salt and pepper, and cook for 5-7 minutes until it's no longer pink.
  3. Add the diced potatoes, corn, jalapeños, and chicken broth to the pot. Bring to a gentle boil.
  4. Reduce the heat and let it simmer uncovered for 15-20 minutes or until the potatoes are tender.
  5. Stir in the milk (or cream) and warm through for another 5 minutes. If it thickens too much, add a bit more broth or milk.
  6. Serve hot, garnished with fresh cilantro if desired.

Notes

For added heat, keep some jalapeño seeds. Pair with a side salad or homemade biscuits. Leftovers can be stored in the fridge for up to three days.