We’re a big fan of corn this time of year.When one of our coworkers mentioned she had a fantastic recipe for a spicy chicken corn chowder in her Coworker Corner feature, we just had to share it with our guests! Below you’ll find Laura’s Spicy Chicken Corn Chowder.
6 slices thick-cut bacon, chopped
2 cups chicken stock
2 large, or 3 small, boneless, skinless chicken breasts
½ cup onion, chopped
½ jalapeno pepper, seeded and finely chopped
12-16 oz frozen corn
¼-½ tsp cayenne pepper, to taste (optional)
30 oz, or 2 15 oz cans, creamed corn
½ cup half-and-half
- Pick out your favorite 4-5 quart soup pot or dutch oven (Laura’s favorite: Le Creuset 5 1/2 Qt Round Dutch Oven) and render the bacon over medium low heat until crispy. Remove the crisp bacon from the soup pot or dutch oven, leaving some of the bacon fat in the pot.
- In a medium saucepan on medium high heat, bring the chicken stock to a boil. Season the chicken with salt and pepper and add to the stock and cover. Reduce the heat to medium low heat and simmer for 10 – 15 minutes, flipping over halfway through, until fully cooked (internal temperature of 165 degrees F).
- Transfer the chicken to a plate and reserve the stock. Shred the chicken when cool enough to handle.
- To the bacon fat, add the onion and jalapeno. Cook for a few minutes on medium heat, until the onion begins to soften. Add the frozen corn and cayenne. Cook for 5-8 minutes, until the vegetables are soft and golden, adding salt and pepper to taste.
- Add the reserved stock and creamed corn to the pot. Let this cook over medium heat for an additional 5 minutes, stirring occasionally.
- Add in the shredded chicken, reserved bacon, and half-and-half. Let this all heat up a few more minutes. Enjoy!
“Pressed for time? I’ve used a store-bought rotisserie chicken in place of the chicken breast.” – Laura
We hope you’ll give it a try! Let us know how you like it!