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Spicy Creamy Jalapeno Corn Chowder For Cozy Night Recipe
Ash Tyrrell

Spicy Creamy Jalapeno Corn Chowder For Cozy Night Recipe

I recently whipped up this spicy creamy jalapeño corn chowder 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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