This Jalapeño Popper Corn Chowder is creamy, cozy, and packed with everything people love about jalapeño poppers. Smoky bacon and gentle jalapeño heat are wrapped into a rich, cheesy base, with sweet corn adding a balance you might not expect. It is hearty enough to stand on its own, but still feels fun and comforting, the kind of soup that disappears fast once it hits the table. Serve it with simple rustic bread to soak up every last spoonful.
Why This Chowder Works
This recipe leans into layers of flavor instead of relying on heat alone. Bacon builds a savory base, onions and garlic add depth, and the potatoes give the soup body without needing extra thickeners. Blending part of the soup creates a naturally thick, creamy texture while keeping plenty of whole corn and potato pieces for contrast. The result is a chowder that feels indulgent but still balanced, with every bite delivering something a little different.
Heat Level Tips
This chowder is mild to medium as written, especially since the jalapeños are seeded. If you want more heat, leave some seeds in or add an extra jalapeño. For a milder version, reduce the jalapeños slightly or skip the crushed red pepper flakes altogether. The dairy and sweet corn help mellow everything out, so even spice-sensitive eaters usually do well with this one.
Make Ahead Friendly
Like most chowders, this one tastes even better after it has had some time to sit. The flavors deepen as it cools and reheat beautifully on the stovetop over low heat. If reheating, add a splash of milk or broth to loosen it up and keep the texture creamy.
Storage Notes
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently to avoid separating the cheese and cream. Freezing is not ideal for this soup since the dairy can change texture once thawed, but it is best enjoyed fresh or refrigerated.
Jalapeno Popper Corn Chowder
Ingredients
- 8 slices thick-cut bacon, diced
- 3 medium jalapeños, seeded and diced
- 1 small yellow onion, diced (about ½ cup)
- 1 tablespoon garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1½ cups whole milk, room temperature
- ½ cup heavy cream, room temperature
- 1 pound Yukon Gold potatoes, peeled and diced
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces sweet) corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 4 ounces (½ package) cream cheese
- 1½ cups mild cheddar cheese, shredded
- Kosher salt, to taste
- 1 small jalapeno, sliced (for garnish)
Instructions
- In a large pot or Dutch oven over medium heat, cook the diced bacon for 8 to 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 and discard the rest.
- Add the jalapeños and onion. Cook for 3 to 5 minutes, or until softened. Add garlic and cook for 1 minute, stirring frequently to prevent burning.
- Stir in the flour and continue cooking, stirring constantly for 1 minute. Slowly drizzle in the chicken broth, whole milk, and heavy cream. Stir well until smooth and no flour lumps remain.
- Add the potatoes. Cover the pot and reduce the heat to medium-low. Simmer for 20 to 22 minutes, or until the potatoes are fork-tender.
- Add the creamed corn, sweet corn, salt, pepper, and crushed red pepper flakes. Stir to combine.
- Carefully transfer half of the soup and the cream cheese to a blender and blend until smooth. (Be very cautious; hot liquids expand when blended.) Alternatively, use an immersion blender to partially puree the soup directly in the pot.
- Return the blended mixture to the pot. Add the shredded cheddar cheese and half of the cooked bacon. Stir to combine and cook for 3 to 5 more minutes, or until the cheese is fully melted.
- Serve hot, garnished with the remaining bacon and sliced jalapeno. Taste and adjust with additional kosher salt if needed.
This recipe was inspired by Jalapeno Popper Corn Chowder on iamhomesteader.com
Jalapeno Popper Corn Chowder
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