Can I make this chowder ahead of time?

Yes. Prepare through step before adding cream, cool, and refrigerate up to 2 days. Reheat gently on the stovetop and stir in cream just before serving to prevent curdling.

How do I control the heat level?

Remove jalapeño seeds and membranes for mild heat, or use fewer peppers. Increase paprika and chili powder for deeper spice without fresh heat.

Can I use rotisserie chicken instead?

Absolutely. Shred 1 rotisserie chicken (about 2–2.5 cups meat) and skip the initial poaching step. Add it in the last 10 minutes to warm through.

What's the best way to thicken this chowder?

Mash some of the cooked potatoes against the pot side, or stir in a slurry of cornstarch and cold water. Avoid flour, which can make it gluey.

Can I freeze leftovers?

Freeze up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently on the stovetop; add fresh cream after reheating for best texture.

Spicy Chicken Corn Chowder with Bacon

Name: Spicy Chicken Corn Chowder with Bacon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs chicken breasts; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp chili powder; salt, to taste; black pepper, to taste; 5 slices thick-cut bacon; 1 large yellow onion; 2 jalapeños; 2 ears of corn; 5 cloves garlic; 1 tbsp red wine vinegar; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 can (12 oz) evaporated milk; 2 cups half-and-half; 2 lbs Yukon Gold potatoes; 1/2 cup chopped green onions; 1 cup shredded cheddar cheese

CookOSBeta

Spicy Chicken Corn Chowder with Bacon | CookOS

Ingredients

1.5 lbs chicken breasts
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
salt, to taste
black pepper, to taste
5 slices thick-cut bacon
1 large yellow onion
2 jalapeños
2 ears of corn
5 cloves garlic
1 tbsp red wine vinegar
1/4 cup all-purpose flour
4 cups chicken broth
1 can (12 oz) evaporated milk
2 cups half-and-half
2 lbs Yukon Gold potatoes
1/2 cup chopped green onionsoptional
1 cup shredded cheddar cheeseoptional

20 Ingredients

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Instructions

1
Pat chicken breasts dry and season generously on all sides with paprika, garlic powder, onion powder, chili powder, salt, and pepper. Cook the chicken until fully cooked through (e.g., bake, pan-sear, or grill), then set aside.
2
In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy.
3
Using a slotted spoon, remove the crispy bacon from the pot and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
4
Pour the red wine vinegar into the pot to deglaze, scraping up any browned bits from the bottom.
5
Whisk in the flour to create a roux with the bacon fat. Cook for about one minute, stirring constantly.
6
Add the diced onion, jalapeños, and corn kernels to the pot. Sauté for 3-5 minutes until the vegetables begin to soften.
7
Add the minced garlic and cook for another minute until fragrant.
8
Gradually pour in the chicken broth, evaporated milk, and half-and-half, stirring continuously to combine everything smoothly.
9
Add the cubed potatoes and the reserved corn cobs to the pot. Bring the mixture to a simmer.
10
Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
11
While the chowder simmers, shred the cooked chicken breasts using two forks.
12
Once the potatoes are tender, remove and discard the corn cobs from the pot.
13
Use a potato masher to gently mash some of the potatoes directly in the pot. This will help to thicken the chowder.
14
Stir the shredded chicken into the chowder until well combined.
15
Ladle the hot chowder into bowls. Garnish with chopped green onions, shredded cheddar cheese, and the reserved crispy bacon.