Jalapeno Popper Corn Chowder
Jalapeno Popper Corn Chowder is rich, creamy, and loaded with bacon, sweet corn, cheddar, and just the right kick of heat!
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.