Spicy Creamy Jalapeno Corn Chowder for Cozy Nights Recipe|Delicious
I recently whipped up this spicy creamy jalapeño corn chowder recipe on a chilly evening and it turned into an instant favorite in my kitchen. The warmth, the kick, the creaminess — it all hit the sweet (and spicy) spot.
I found myself ladling bowl after bowl while curled under a blanket. If you love comfort food with just enough heat, this is your new go-to recipe for cozy nights in.
Or if you’re planning a comforting dinner lineup, you can also enjoy my Christmas Eve Lasagna Recipe — another rich and cozy holiday classic.
Ingredients
Here’s what you’ll need — and a few pro tips from my experience:
- 6 slices thick-cut bacon, diced — bacon adds smoky depth; I leave a tablespoon of fat in the pot for sautéing aromatics
- 3 medium jalapeños, seeded and diced — removing seeds tones down heat; leave some seeds if you want spicier
- 1 medium yellow onion, diced (about ½ cup) — gives savory backbone
- 3 cloves garlic, minced — essential for aromatic lift
- ¼ cup all-purpose flour — helps thicken the chowder into a creamy texture
- 2 cups chicken broth — use low-salt broth so you control seasoning
- 1 cup whole milk, room temperature — avoids curdling when added to hot soup
- 1 lb Yukon Gold potatoes, peeled and diced — buttery texture; Yukon holds shape well
- 2 cans (14.75 oz each) creamed corn — gives creamy base and body
- 1 can (15.25 oz) sweet corn, drained — adds bursts of corn flavor and texture
- ¼ teaspoon crushed red pepper flakes — optional extra heat
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon ground black pepper
- 4 oz cream cheese, softened — brings silky richness
- 1 ½ cups mild cheddar cheese, freshly grated — freshly grated melts better than pre-shredded
- Chives or green onion, chopped, for garnish
Note: serves about 6–8
Variations
Want to tweak this chowder? Here are some alternate options:
- Dairy-free version: use coconut cream or cashew cream instead of milk and cream cheese, and try a vegan cheddar substitute
- Lower sodium / lighter: swap half the milk with unsweetened almond milk and use turkey bacon
- Extra flavor boost: stir in a squeeze of lime, smoked paprika, or chipotle powder
- Vegetarian version: omit bacon and use vegetable broth + a drizzle of smoked olive oil
- Add protein: fold in cooked shredded chicken or crispy cooked shrimp toward the end
If you love creamy, cheese-filled dishes, you might also want to try my Festive Christmas Stuffed Pasta Recipe — it’s indulgent, rich, and perfect for sharing around the holidays.
Cooking Time
Here’s how long it all takes:
- Prep Time: ~15 minutes
- Cooking Time: ~40 minutes
- Total Time: ~55 minutes
Equipment You Need
- Large pot or Dutch oven — for cooking all ingredients together
- Sharp knife and cutting board — for chopping vegetables and bacon
- Measuring cups and spoons — for accurate ingredient ratios
- Immersion blender or standard blender — to partially purée the chowder
- Spoon or ladle — for stirring and serving
How to Make Spicy Creamy Jalapeño Corn Chowder
Step 1: Crisp the Bacon
I start by heating the pot over medium. I cook the diced bacon until it’s nice and crisp. Then I remove most of it, leaving just a tablespoon of bacon fat in the pot for flavor.
Step 2: Sauté Jalapeños, Onion & Garlic
Into the reserved bacon fat I toss the jalapeños and onions. I cook them for about 3–5 minutes, until softened, then stir in garlic for just a minute — you want its fragrance, not burnt garlic.
Step 3: Build the Roux & Add Liquids
I sprinkle in the flour, stirring constantly for about a minute so no raw flour remains. Then I gradually whisk in the chicken broth and milk until smooth and lump-free.
Step 4: Simmer with Potatoes
Once the liquid is smooth, I add the diced potatoes. I cover the pot and lower the heat to a gentle simmer. I cook until potatoes are tender — about 20–22 minutes.
Step 5: Add Corn, Cheese & Bacon
I stir in creamed corn, sweet corn, salt, pepper, and red pepper flakes. Next, I carefully blend about half the chowder (or use an immersion blender) until smooth. Then I return it to the pot, stir in cream cheese and cheddar until melted, then mix in half the cooked bacon.
Step 6: Serve & Garnish
I ladle the chowder into bowls, sprinkle with remaining bacon bits and chopped chives, and serve hot while creamy and rich.
Additional Tips for Making This Recipe Better
Here are a few tweaks I learned from making this multiple times:
- Use Yukon Gold potatoes — they hold shape but get creamy inside
- Don’t skip softening the cream cheese before adding — it blends more smoothly
- I often reserve a few corn kernels and bacon bits for garnish so the bowls look pretty
- Pulse the immersion blender only a couple times — too much blending destroys texture
- Taste early — adjust salt, heat, or creaminess to your preference
How to Serve Spicy Creamy Jalapeño Corn Chowder
Serve this chowder as a star on your cozy night menu. I like to ladle it into deep bowls with a swirl of cream on top and scatter chopped chives or green onions. Crusty bread, buttery cornbread, or garlic toast pairs beautifully.
For visual appeal, a few jalapeño slices or extra bacon bits on top make the dish pop. A sprinkle of smoked paprika adds color and aroma just before serving.
Nutritional Information
Here’s what one generous bowl contains:
- Calories: ~430 kcal
- Protein: ~15 g
- Carbohydrates: ~35 g
- Fat: ~25 g
Make Ahead and Storage
Refrigeration
Once cooled, I store leftover chowder in airtight containers. It keeps well in the refrigerator for 3–4 days. Flavors mellow out, and it remains just as comforting.
Freezing
You can freeze this chowder, but dairy and cream cheese may separate a little. Freeze in a certified freezer-safe container leaving headspace; it’s best consumed within 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently over low to medium heat, stirring often. If it seems too thick or separated, whisk in a splash of milk or broth to re-emulsify.
Why You’ll Love This Recipe
After making this a few times, here’s why it stands out:
- It’s quick to prepare — under an hour from start to finish
- The balance of sweet corn + creamy cheese + spicy jalapeño is irresistible
- It’s very adaptable — you can make it vegetarian, dairy-free, or add protein
- The texture is just right — part smooth, part chunky, never boring
- It’s pure comfort in a bowl — perfect for chilly nights or when you need a hug in food form
Spicy Creamy Jalapeno Corn Chowder For Cozy Night Recipe
Ingredients
Method
- I start by heating the pot over medium. I cook the diced bacon until it’s nice and crisp. Then I remove most of it, leaving just a tablespoon of bacon fat in the pot for flavor.
- Into the reserved bacon fat I toss the jalapeños and onions. I cook them for about 3–5 minutes, until softened, then stir in garlic for just a minute — you want its fragrance, not burnt garlic.
- I sprinkle in the flour, stirring constantly for about a minute so no raw flour remains. Then I gradually whisk in the chicken broth and milk until smooth and lump-free.
- Once the liquid is smooth, I add the diced potatoes. I cover the pot and lower the heat to a gentle simmer. I cook until potatoes are tender — about 20–22 minutes.
- I stir in creamed corn, sweet corn, salt, pepper, and red pepper flakes. Next, I carefully blend about half the chowder (or use an immersion blender) until smooth. Then I return it to the pot, stir in cream cheese and cheddar until melted, then mix in half the cooked bacon.
- I ladle the chowder into bowls, sprinkle with remaining bacon bits and chopped chives, and serve hot while creamy and rich.
Notes
- Use Yukon Gold potatoes — they hold shape but get creamy inside
- Don’t skip softening the cream cheese before adding — it blends more smoothly
- I often reserve a few corn kernels and bacon bits for garnish so the bowls look pretty
- Pulse the immersion blender only a couple times — too much blending destroys texture
- Taste early — adjust salt, heat, or creaminess to your preference
