Jalapeno Popper Chicken Chowder
This creamy, hearty soup features fresh jalapenos, chicken, corn, potatoes, bacon and cheese. The perfect meal for a chilly day!
Servings: 8 servings
Ingredients
- 6 cups diced potatoes
- 5 tablespoons butter
- 5-6 jalapenos seeded and finely diced
- 2-3 cloves garlic minced
- 1/2 cup flour
- 6 cups chicken broth
- 2 cups half and half
- 8 ounces softened cream cheese cubed
- 1 cup shredded cheddar cheese
- 1 15 oz. can creamed corn
- 3 cups cooked shredded chicken
- Pinch of cayenne pepper optional
- Salt and pepper to taste
- 8 slices bacon cooked crisp and crumbled
- 4 green onions chopped
Instructions
- Bring a large pot of water to a boil over high heat. Add diced potatoes and cook until just tender, 8-10 minutes. Set aside.
- In another large pot, melt butter over medium heat. Add diced jalapenos and garlic and cook until tender, 3-5 minutes. Stir in flour.
- Whisk in chicken broth until smooth, followed by half and half. Bring to a simmer and cook until thickened, about 5 minutes. Whisk in cream cheese and cheddar cheese. Cook, stirring often, until smooth.
- Stir in creamed corn, chicken and cooked potatoes. Add a pinch of cayenne, if desired. Simmer for an additional 10-15 minutes, stirring often. Season with salt and pepper, to taste.
- Just before serving, stir in bacon and green onions. Top with additional shredded cheese, bacon and green onions for garnish, if desired.