Spicy Chicken Corn Chowder

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.

In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy.

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.

Pour the red wine vinegar into the pot to deglaze, scraping up any browned bits from the bottom.

Whisk in the flour to create a roux with the bacon fat. Cook for about one minute, stirring constantly.

Add the diced onion, jalapeños, and corn kernels to the pot. Sauté for 3-5 minutes until the vegetables begin to soften.

Add the minced garlic and cook for another minute until fragrant.

Gradually pour in the chicken broth, evaporated milk, and half-and-half, stirring continuously to combine everything smoothly.

Add the cubed potatoes and the reserved corn cobs to the pot. Bring the mixture to a simmer.

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.

While the chowder simmers, shred the cooked chicken breasts using two forks.

Once the potatoes are tender, remove and discard the corn cobs from the pot.

Use a potato masher to gently mash some of the potatoes directly in the pot. This will help to thicken the chowder.

Stir the shredded chicken into the chowder until well combined.

Ladle the hot chowder into bowls. Garnish with chopped green onions, shredded cheddar cheese, and the reserved crispy bacon.