Jalapeño Popper Corn Chowder #WeekdaySupper

Love jalapeno poppers but don’t have time to make them for dinner? Marrying jalapenos, bacon, and cheese with sweet corn in this creamy Jalapeno Popper Corn Chowder solves that problem and allows you to have dinner on the table in under 45 minutes.


Jalapeno Popper Corn Chowder

I think Mother Nature is teasing us. After multiple feet of snow and ice, it finally warmed up last week. I finally have a sidewalk again! (for the longest time the snow bank completely covered that up). Short sleeves, walks at lunch time, no winter coat. I sure did miss those days. But after several days of being spoiled with temperatures in the 60s, the weather dropped back down into the 20s. We just can’t win, can we? I can tell you what I am winning with – this Jalapeno Popper Corn Chowder. Reminiscent of those spicy appetizers you often see at restaurants, this creamy soup is full of spice and flavor. The best part is it can be ready in 45 minutes, making it the perfect dinner for Weekday Supper.


Jalapeno Popper Corn Chowder

Putting jalapenos in soup form is nothing new to me; after all, one of the best soups in the world is my Roasted Jalapeno Soup. To be honest, I’m not sure where I made the connection between jalapeno poppers and corn chowder. Was it in a dream? Was it because I was tired of winter and needed new soup ideas? Or was it because I was hungry?


Jalapeno Popper Corn Chowder

Sweet corn reminds me of summer. There are plenty of farms out here that sell fresh corn (PSA – never, ever buy “fresh” corn from the grocery store. Ever. Once you’ve had corn from a farmer, you’ll never go back to store bought). However, since it’s not even spring yet, I used frozen sweet corn. Whether you use fresh, frozen, or even canned, this soup has a nice kick without breaking your budget.


Jalapeno Popper Corn Chowder

Jalapeño Popper Corn Chowder
 
Prep time
Cook time
Total time
 
This creamy corn chowder can be on your dinner table in just 45 minutes. To make this chowder vegetarian-friendly, omit the bacon and use vegetable broth.
Author:
Serves: 4
Ingredients
  • 3 strips bacon
  • 2 tablespoons butter
  • 1 cup chopped jalapenos (roughly 4 jalapenos)*
  • 1/2 cup chopped onion (roughly 1 small onion)
  • 2 cloves minced garlic
  • 1/4 cup all purpose flour
  • 3 cups chicken broth
  • 8 ounces softened cream cheese, cut into 8 pieces
  • 1 cup shredded cheddar cheese
  • 2 cups sweet corn (thawed, if frozen)
Instructions
  1. In a large pot, sauté bacon until crisp. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
  2. Melt the butter in with the drippings. Sauté the jalapeno and onion until onion starts to brown, about 3-5 minutes, then add garlic and cook for another minute. Add flour and mix well. Slowly stir in the broth and bring to a boil. Turn the heat down to simmer and cook until the soup has slightly thickened, about 5-7 minutes.
  3. Add the cream cheese and cheese. Stir until everything is melted and smooth. Add the corn and cook for another 5 minutes or until corn is heated through. Stir in the crumbled bacon.
Notes
*The heat mainly comes from the seeds and membrane of the jalapenos. If you don't want it super spicy, discard them. I personally added seeds from two of the peppers.

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If you enjoyed this Jalapeno Popper Corn Chowder, you may also like these delicious soup recipes:



Sweet Potato and Corn Clam Chowder


Roasted Jalapeno Soup (ready in 45 minutes)


Baked Potato Soup (ready in 45 minutes)


Cheesy Buffalo Chicken Soup


Chicken Pot Pie Soup


Chicken Parmesan Meatball Soup

Weekday Supper


What is Weekday Supper? Just like the name implies, it is a movement where bloggers share relatively quick and easy dinner ideas to help you get through a busy week. This week’s Weekday Supper recipes are:

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Comments

  1. Oh my Carla! I could eat a whole vat of this soup.

  2. I like everything about this except you know the jalapenos. I just can’t take the heat! I know, takes away from the the entire soup. Also those bowls and plates, i’ve been searching for ones like them, you have to tell me where you got them!

    • If you don’t add any of the seeds or membrane, it’s barely spicy. The plates and bowls I bought as a set on eBay. I think I searched for Queen Anne pewter plates. Most are expensive but I found a really good deal with mine.

  3. I love a good corn chowder! This definitely makes me think of summer :)

  4. What a spicy, wonderful soup of deliciousness, Carla! I sure could use a bowl up here in Michigan this week!

  5. Gooood idea! The popper flavors and corn seem like a natural pair. How great would this be with “truly” fresh (read: farmstand) corn? Yum!

  6. Just lovely. I especially love the addition of cream cheese. YUM!

  7. What a delicious sounding soup. I love jalapeño poppers and am sure this soup is just perfect. Too bd so that my family does not eat any spice.

    • If you remove the seeds and membrane from the recipe completely, the spice level will be really low. I’m not sure if that will help your situation or not. If not, it still makes a great corn chowder without it ;)

  8. MMMM! I am so on a soup kick lately. I figure get my fill now before we just skip spring all togdether and just go right to summer.

  9. This sounds incredible! I love all the ingredients in this soup. I agree there is no going back to store bought corn.

  10. This is perfect, I love appies for lunch/dinner and soup is a more “acceptable” way to make that happen :) Beautiful, and such a lovely place setting too!

  11. Carla – this chowder looks beautiful! You take the most amazing photographs. Everything is placed so well – makes me want to eat soup right now and it’s 75 degrees here!

  12. Wat a fabulous take on traditional corn chowder! I love it!

  13. Oh yum. I love corn chowder and jalapenos so this sounds absolutely amazing.

  14. MaryAnn says:

    I made this soup for dinner tonight and it was one of the BEST soups I have ever made!!! (And I make a lot of soup!) :-) I didn’t have jalapeños on hand, but I did have an 8 oz container of Philly jalapeño cream cheese so I added that for the jalapeños & cream cheese. It was simply divine! Will definitely be making this again and again and again……

    Thanks for a fantastic recipe!

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