Creamy spicy chicken and corn chowder is the perfect soup for fall. With rotisserie chicken, corn, bacon, jalapenos, bell peppers and cheddar cheese.

Creamy Spicy Chicken and Corn Chowder

  • Author: The Cooking Jar
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x


  • 4 tablespoons butter
  • 1/2 medium yellow onion, diced
  • 2 teaspoons garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, diced
  • 1/4 cup flour
  • 3 cups chicken broth
  • 3 russet potato, diced
  • 2 cups milk
  • 2 cups frozen corn kernels
  • 3 cups rotisserie chicken, shredded or chopped
  • 1 tablespoon fresh thyme
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Old Bay seasoning
  • Salt and pepper to taste
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, chopped
  • Cheddar cheese, shredded
  • 1 lime, cut into wedges


  1. In a 5 qt. dutch oven over medium heat, melt butter and saute onions, garlic, jalapeno and bell peppers until soft, about 3 minutes
  2. Add flour and stir to combine
  3. Pour in chicken broth and whisk until smooth
  4. Add potatoes, cover and simmer for about 10 minutes
  5. Puree half the mixture in a blender and add back to the pan
  6. Add milk, corn, chicken, thyme, bay leaves, cayenne, Old Bay seasoning and season with salt and pepper to taste
  7. Simmer uncovered for another 10 minutes
  8. Serve warm topped with bacon, green onions, cheddar cheese and with lime


If you want a thicker soup, combine cornstarch with cold water and dissolve. Pour into the soup when it is boiling and stir until the soup thickens.