Jalapeno Chicken Corn Chowder

Total Time
20 mins
0 mins

From Country Home Magazine, a quick and yummy soup for a crisp autumn day!

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  1. Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
  2. In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
  3. In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
  4. Garnish each serving with Monterey Jack cheese.
Most Helpful

5 5

Delish soup for a fall day! :) I used homemade chicken broth and also added in some Mrs. Dash Fiesta Lime seasoning and some salt! Thanks for posting!

5 5

Great soup! I roasted a red pepper and then proceeded with the recipe as direct. The flavors were wonderful, and the red and green colors were pretty in the yellowy soup. Thanks for sharing!

5 5

This is a super simple soup! We especially loved the heat from the jalapenos and the sweetness of the corn. Think this would be great made from fresh corn. I did use a small jar of pimentos instead of the roasted red pepper (didn't have any). Will definitely make this again and used the roasted red pepper next time. Made for 1~2~3 Hits. Thanks for posting this loof!!!