Okay, so listen up! If there’s one thing that screams “cozy night in” but still has a little *oomph*, it’s my go-to **Creamy Chicken and Corn Chowder with Jalapeño**. Seriously, this isn’t just any soup; it’s a hug in a bowl with a fun little kick. I first whipped this up years ago on a chilly fall evening when I was craving something comforting but felt like my usual chicken noodle was just a bit… boring. I had some leftover roast chicken, a bag of frozen corn I needed to use, and a couple of jalapeños that were looking mighty tempting. I just started throwing things in a pot, hoping for the best, and BAM! This magical chowder was born.
It turned out so much better than I ever expected! The sweetness of the corn, the tender chicken, that lovely creamy base… and then that unexpected warmth from the jalapeño just makes your taste buds sing. It’s become a total staple in my house, perfect for busy weeknights or lazy weekends. My family asks for it all the time, and honestly, I never get tired of making it. It’s simple, satisfying, and just downright delicious. Get ready to fall in love with this **Creamy Chicken and Corn Chowder with Jalapeño**!
Why You’ll Love This Creamy Chicken and Corn Chowder with Jalapeño
Okay, so why is *this* **Creamy Chicken and Corn Chowder with Jalapeño** going to become your new favorite comfort food? Let me tell you!
- First off, it’s ridiculously easy. Seriously, even on a busy Tuesday, you can totally pull this off. It uses simple ingredients you probably already have or can easily grab.
- The texture is just divine. It’s rich and velvety smooth, thanks to that lovely cream, but still has chunks of tender chicken and sweet corn. It’s hearty without being heavy.
- The flavor combo is spot on! You get that classic sweet corn and savory chicken thing going on, but the little bit of minced jalapeño adds this fantastic, unexpected pop of warmth that makes it way more exciting than your average chowder. It’s not *too* spicy, just enough to make things interesting!
- It’s pure comfort in a bowl. Perfect for when you need something warm and soul-soothing.
Trust me, one spoonful of this **Creamy Chicken and Corn Chowder with Jalapeño** and you’ll be hooked!
Gathering Your Ingredients for Creamy Chicken and Corn Chowder with Jalapeño
Alright, let’s get everything ready to make this amazing **Creamy Chicken and Corn Chowder with Jalapeño**! You’ll need some unsalted butter, one onion, a couple of carrots and celery stalks (all chopped up, of course!), two jalapeños (remember to seed and mince ’em for just the right amount of heat), and two cloves of garlic. Grab four cups of chicken broth, about two cups of cooked, shredded chicken (leftovers are perfect here!), and two cups of corn kernels. You’ll also need some heavy cream and all-purpose flour to get that lovely creamy texture, plus salt and pepper. And maybe some fresh cilantro or parsley for a pretty finish!
Equipment Needed for Creamy Chicken and Corn Chowder
Luckily, you don’t need anything fancy for this **Creamy Chicken and Corn Chowder**! Just a nice, big, heavy-bottomed pot or Dutch oven is key. A good wooden spoon or heatproof spatula is a must for stirring, and a whisk will be your best friend for getting that flour mixed in smoothly. You’ll also need a sharp knife and cutting board for all that chopping. Simple stuff, right?
Crafting Your Creamy Chicken and Corn Chowder with Jalapeño: Step-by-Step
Okay, are you ready to make some magic happen? This **Creamy Chicken and Corn Chowder with Jalapeño** comes together easier than you think! Just follow these steps, and you’ll have a delicious bowl of comfort in no time.
Preparing the Aromatic Base for Your Chowder
First things first, grab that big pot or Dutch oven and pop it on your stove over medium heat. Drop in your two tablespoons of butter and let it melt. Once it’s all bubbly and happy, toss in your chopped onion, carrots, and celery. This is the foundation of all that yummy flavor! You want to cook these veggies until they’re softened but not brown, which usually takes about 8 to 10 minutes. Give them a good stir every so often so they cook evenly. You’ll start to smell that wonderful aroma filling your kitchen – that’s a good sign!
Next, stir in your minced jalapeños and garlic. Oh, hello flavor boost! Cook these for just about a minute, stirring constantly. You’ll know they’re ready when you can really smell that garlic doing its thing. Don’t let the garlic burn, though; nobody likes bitter garlic!
Building the Flavor and Creaminess
Now, let’s make this chowder creamy! Sprinkle the 1/4 cup of flour over the cooked veggies. Whisk it in really well, making sure to coat everything. Cook this mixture for another minute, stirring all the time. This helps cook out that raw flour taste.
Time for the broth! Gradually pour in your 4 cups of chicken broth, whisking *constantly* as you pour. This is super important to prevent any pesky lumps. Keep whisking until it’s all smooth and combined. Bring the whole thing up to a nice simmer, making sure to scrape the bottom of the pot to get up any little bits stuck there – that’s extra flavor!
Adding the Chicken and Corn to the Creamy Chowder
Now for the stars of the show! Add in your shredded cooked chicken and the corn kernels. Give it another good stir to combine everything. Let it simmer gently for about 10 to 15 minutes. You want those vegetables to get nice and tender.
Finally, the creaminess! Stir in the 1/2 cup of heavy cream. Just heat it through gently; don’t let it come to a rolling boil after adding the cream, or it might curdle. Once it’s hot, give it a taste and add salt and pepper until it tastes just right. And there you have it – your amazing **Creamy Chicken and Corn Chowder with Jalapeño** is ready to enjoy!
Ingredient Notes and Potential Substitutions for Your Chowder
Okay, while this recipe for **Creamy Chicken and Corn Chowder** is perfect as is, sometimes you gotta work with what you have or tweak things a bit! Here are a few notes on ingredients.
For the corn, fresh off the cob is amazing when it’s in season, but frozen corn works beautifully too – no need to thaw it first! If you’re worried about the heat from the jalapeños, you can use less, or for just a hint of warmth, remove the seeds and the white membrane inside completely. That’s where most of the heat lives! And if you don’t have cooked chicken, you could totally use cooked turkey instead. It’ll still be delicious! Just try to stick to the heavy cream for that luxurious texture, it really makes a difference in this **creamy soup**.
Tips for Making the Best Creamy Chicken and Corn Chowder with Jalapeño
Want to make sure your **Creamy Chicken and Corn Chowder with Jalapeño** turns out absolutely perfect every single time? Here are a few little tricks I’ve picked up:
Don’t rush the simmering step after you add the chicken and corn! That 10-15 minutes is key for letting all those flavors meld together and making sure the veggies are perfectly tender. Also, taste and season as you go. Start with a little salt and pepper, and then add more at the end until it’s just right for *you*. If you like your chowder extra thick, you can mash some of the softened vegetables against the side of the pot with your spoon – it helps release some starch and thickens things up beautifully without adding more flour. And remember, gently heating the cream is important; low and slow is the way to go!
Frequently Asked Questions About Creamy Chicken and Corn Chowder
Got questions about this delicious **Creamy Chicken and Corn Chowder**? Don’t worry, I’ve got answers!
Q: Is this chowder really spicy?
A: It has a little warmth, but it’s not overly spicy! The recipe uses two seeded and minced jalapeños, which gives a nice, subtle kick. If you’re sensitive to heat, just use one jalapeño or make sure you really remove all the seeds and the white membrane. If you love spice, feel free to add more!
Q: How can I make my **chicken chowder** thicker?
A: The easiest way is to just mash some of the softened vegetables (like the potatoes, if you added any, or even some of the carrots) against the side of the pot with your spoon while it simmers. This releases their starch and naturally thickens the soup without adding more flour.
Q: How long does this **creamy soup** last in the fridge?
A: You can store leftovers in an airtight container in the refrigerator for up to 3 days. It often tastes even better the next day after the flavors have had time to really hang out!
Q: Can I freeze this **corn chowder**?
A: Soups with a lot of cream can sometimes separate when frozen and thawed. While you *can* freeze it, the texture might change slightly. If you plan to freeze, you might want to stir in the heavy cream when reheating instead of before freezing.
Estimated Nutritional Information
Just a heads-up, the nutritional information for this **Creamy Chicken and Corn Chowder** is just an estimate! It can totally change depending on the exact ingredients, brands, and how much you actually ladle into your bowl. Think of it as a general idea, not a strict rule. Enjoy your delicious soup!
Enjoying Your Delicious Chowder
Alright, your incredible **Creamy Chicken and Corn Chowder with Jalapeño** is ready! Time to grab a big bowl, maybe some crusty bread for dipping, and cozy up. I really hope you give this recipe a try – I think you’ll love it as much as I do. When you make it, please come back and tell me what you think! Did you add extra jalapeño? How did your family like it? Leave a comment below – I can’t wait to hear about your chowder adventures!
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Powerful Creamy Chicken and Corn Chowder Secret
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A rich and creamy chowder featuring tender chicken, sweet corn, and a kick of jalapeño.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 jalapeños, seeded and minced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced jalapeños and garlic. Cook for 1 minute until fragrant.
- Whisk flour into the vegetable mixture and cook for 1 minute, stirring constantly.
- Gradually pour in chicken broth, whisking to prevent lumps. Bring to a simmer, scraping the bottom of the pot.
- Add shredded chicken and corn kernels. Simmer for 10-15 minutes, or until vegetables are tender.
- Stir in heavy cream. Heat through but do not boil.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro or parsley, if desired.
Notes
- Adjust the amount of jalapeño based on your spice preference.
- For a thicker chowder, you can mash some of the vegetables against the side of the pot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken chowder, corn chowder, creamy soup, jalapeño soup, comfort food