Homemade In The Kitchen

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Jalapeño Popper Corn Chowder

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

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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.

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

  2. 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.
  3. 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.
  4. 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.

© Carla Cardello (www.chocolatemoosey.com)

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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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Reader Interactions

Comments

  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!
    Reply

    • 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.
      Reply

  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.
    Reply

    • 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 ;)
      Reply

  14. 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!
    Reply

  15. What can I say about this...YUM YUM YUM ! -13 not counting 40 mph winds here tonight in Minnesota and wanted to try something different...this is fabulous ! I did make a couple of alterations to suit our taste though...we like spicy so I kept on the membranes and a good amount of seeds from the jalapeno, and since other half is a bacon lover I added two extra pieces of bacon, and cooked some potatoes for the carb lover (that would be me !!)...tossed on some goldfish for color, and it was great ! Thank you for the wonderful recipe - can't wait to try more of your creations !
    Reply

  16. This soup looks AMAZING! I definitely want to try! Do you think it would work as well without the bacon? Or does that seem to be a key flavor component?
    Reply

    • You can make it without the bacon. Add an extra 2 tablespoons of butter (so you have a 1:1 ratio when making the roux with the butter and flour). You might need to add some salt since bacon tends to be salty. Taste and adjust as needed. Enjoy!
      Reply

  17. I generally don't post opinions but I just had to tell you my husband and I made this soup tonight and it was sooo good! We love poppers but they can be time consuming to make. This had all the flavor and was really quick, too. I think we both agreed that we like it better than an actual popper and he isn't even that crazy about soups! We will definitely be making this again. Thanks so much for the recipe, the ratio was perfect and I didn't need to change a thing (and I ALWAYS seem to have to fiddle with recipes) . :-)
    Reply

  18. I am curious to know if anybody has attempted making this using pickled jalapeños. I run a a small bar and restaurant where I do a lot of scratch cooking, and this recipe sounds delicious! It would be one of those things that would also be dinner for at home that night, of course! Today would have been perfect for it because it is COLD out! Anyhow I like to try to make use of ingredients I already have on hand and pickled jalapeños definitely fit that description. As much as I love fresh ingredients, the budget can be a bit of a challenge at home and at work alike sometimes.
    Reply

      • I will let you know how it goes, I am giving it a shot in a week or so! I am always on the hunt for new recipes, especially when it comes to soup... your blog is great, thanks for the inspiration!
        Reply

      • I made this soup today with a few modifications and we could not stop sampling it! It was AMAZING! Thank you for the inspiration! I am still learning how to take good food pictures, if it is not all gone tomorrow I will try to get a decent one to share to you on FB tomorrow. I am always on the hunt for unique soup ideas, and this one was a gem!
        Reply

          • It was very tasty, but I think using fresh would be a better way of controlling the heat. Regardless, the soup sold out in two days, and it was a double batch. That is pretty impressive with as small of an operation we are and it being warm out now! This has definitely made the cut for going into our soup recipe rotation! I think we are going to try your cheesy buffalo chicken soup recipe soon also.

          • Good to know on the pickled jalapenos as I haven't tried it myself. I'm glad the recipe was such a hit for you!

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