Jalapeño Bacon Corn Chowder Recipe

Introduction

Jalapeño Bacon Corn Chowder is a creamy, comforting soup that captures the sweetness of summer corn with a smoky and spicy kick. Made with crisp corn kernels, smoky bacon, and fresh jalapeños, this chowder is perfect for those who love a balance of sweet and heat all year round.

Ingredients

• 4 ears fresh sweet corn, husked and kernels sliced from the cob
• 6 slices bacon, chopped into 1/2-inch pieces
• 2 to 3 jalapeño peppers, seeded and diced (adjust to heat preference)
• 1/2 cup diced onion (soaked in water 15 minutes, drained)
• 2 celery ribs, diced
• 1 medium carrot, diced
• 1 small green bell pepper, diced
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup half-and-half or heavy cream
• 2 green onions, thinly sliced, for garnish
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Cook the bacon in a large pot over medium heat until crispy. Remove the bacon pieces and drain on paper towels, leaving the rendered fat in the pot.
2. Step 2: Add the diced onion, celery, carrot, bell pepper, and jalapeños to the pot with the bacon fat. Sauté, stirring frequently, until the onions soften, about 5 minutes.
3. Step 3: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
4. Step 4: Stir in the diced potatoes, mixing well with the vegetables to coat them in flour and seasonings.
5. Step 5: Pour in the broth and bring the mixture to a gentle boil. Reduce heat and simmer until the potatoes are tender and can be pierced with a knife, about 15 minutes.
6. Step 6: In a small bowl, add a ladle of hot soup to the half-and-half and whisk to temper the dairy. Then stir the tempered half-and-half, corn kernels, and most of the cooked bacon into the pot.
7. Step 7: Heat the soup gently until warmed through, but do not boil to prevent curdling. For a smoother texture, pulse the soup a couple of times with an immersion blender, or leave it chunky if preferred.
8. Step 8: Serve the chowder garnished with green onions, remaining bacon pieces, and sliced jalapeños if desired.

Tips & Variations

• Adjust the number of jalapeños to control the heat; substitute with green bell peppers for a milder version.
• Use frozen corn in the offseason; rinse briefly to remove chill before adding.
• Yukon Gold potatoes offer the ideal texture by thickening the chowder while holding their shape.
• Tempering the cream prevents it from breaking when added to the hot soup.
• For a smoky spice variation, try adding a pinch of smoked paprika or chipotle powder.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 5 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally to prevent scorching. Avoid boiling after adding the cream to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegetarian?

Yes, simply omit the bacon and use vegetable broth. You can add a smoky flavor by using smoked paprika or a small amount of liquid smoke to replace the bacon’s smokiness.

What can I substitute for fresh corn when it’s not in season?

Frozen corn works well as a substitute. Rinse it briefly in warm water before adding to the soup to take the chill off and keep the kernels tasting fresh and sweet.

Jalapeño Bacon Corn Chowder Recipe

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Jalapeño Bacon Corn Chowder is a creamy, comforting summer soup bursting with sweet, crisp corn kernels, smoky bacon, and a spicy kick from fresh jalapeños. This chowder is a perfect balance of sweet and heat, enhanced by tender Yukon gold potatoes and aromatic vegetables, making it an ideal dish to enjoy warm or at room temperature even on hot days.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Vegetables & Herbs

• 3 ears fresh sweet corn, kernels removed
• 1 medium onion, diced (about ½ cup), soaked in water 15 minutes
• 2 celery ribs, diced
• 1 medium carrot, diced or thinly sliced
• 1 green bell pepper, diced (optional, can substitute jalapeños for more heat)
• 2 to 3 fresh jalapeño peppers, seeds removed and diced
• 3 green onions, thinly sliced
• 1 lb Yukon gold potatoes, peeled and cut into 1-inch cubes

Proteins & Dairy

• 8 oz bacon, chopped into ½ inch pieces
• 1 cup half-and-half or heavy cream

Spices & Pantry

• 2 tablespoons all-purpose flour
• 4 cups chicken broth or vegetable broth
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prep Aromatics: Dice the onion and soak it in water for 15 minutes to reduce sharpness; drain and pat dry. Dice celery, carrot, bell pepper, and jalapeños by removing seeds for less heat if desired. Peel and cube potatoes into 1-inch pieces. Remove corn kernels from fresh ears and scrape to collect corn milk.
2. Crisp the Bacon: In a large pot, cook the chopped bacon over medium heat until crisp. Remove bacon pieces with a slotted spoon and place on paper towels to drain. Keep the rendered bacon fat in the pot.
3. Sauté Vegetables: Add the diced onions, celery, carrots, bell peppers, and jalapeños to the bacon fat in the pot. Cook, stirring frequently, until the onions soften and vegetables begin to sweat. Sprinkle the flour over the veggies and stir to coat, cooking for 1-2 minutes to remove raw flour taste.
4. Add Potatoes and Broth: Stir in the cubed Yukon gold potatoes, coating them with the sautéed mixture. Pour in the chicken or vegetable broth, bring to a gentle boil, and simmer until potatoes are tender—pierce easily with a knife or can be gently smashed against the pot side.
5. Temper and Add Dairy: In a small bowl, ladle some hot soup broth and whisk it into the half-and-half to temper and prevent curdling. Slowly stir this mixture back into the soup pot.
6. Add Corn and Bacon: Stir in the fresh corn kernels and reserved bacon pieces, holding some bacon back for garnish. Heat through gently without boiling to preserve corn’s crispness.
7. Optional Blending and Garnishing: For a smoother chowder, pulse the soup a couple of times with an immersion blender, leaving some texture. Garnish with sliced green onions, extra jalapeño slices, and bacon crumbles.
8. Serve: Ladle soup into bowls and serve with slices of toasted bread or crackers on the side for a satisfying summer meal.
9. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat.

Notes

• For less heat, remove all jalapeño seeds or substitute green bell peppers entirely.
• Frozen corn can be used when fresh is not in season; rinse briefly to remove chill before adding.
• Yukon gold potatoes are preferred for their balance of waxy and starchy texture, which thickens soup without turning to mash.
• Tempering dairy prevents curdling and ensures a smooth chowder.
• Adjust bacon quantity to control smokiness and saltiness according to taste.
• Immersion blending is optional; leave chowder chunky if preferred.
• Soup can be served warm or at room temperature, making it suitable for summer dining.

Keywords: corn chowder, jalapeño bacon chowder, summer soup, creamy corn soup, bacon chowder, spicy corn chowder, chowder recipe