Jalapeño Corn Chowder is both summery and satisfying! Sweet corn balances out spicy jalapeños beautifully in this bright chowder recipe. What really sends it over the top, though, is the salty bacon and cojita cheese!

A small red bowl is filled with chowder and topped with a small slice of bread.


Jalapeño Corn Chowder

There’s nothing better than summer corn. Like vine ripe tomatoes and juicy peaches, corn on the cob is one of those things that I wait for all year. Inevitably, I get impatient when I start seeing it in the store, and I always toss it in my cart right away!

While I used to just heat it up and eat it plain, I’ve now learned that it’s so much more rewarding to dress it up with recipes like Corn Chowder. It may require a few more steps than just heating up the corn, but it’s totally worth it. And lately, I like to spice it up with a bit of jalapeno!

A beautiful thing about this recipe is that it doubles as both a summertime staple and as a comfort recipe! Jalapeño Corn Chowder is warm, indulgent, and always hits the spot. However, it’s also full of that signature bright, sweet corn flavor that’s oh so summery in every way.

You can make a big batch of this chowder after a hot day in the sun for a meal that will fill you up, but not weigh you down. It really is the best of both worlds!

The very first thing you do when making Jalapeño Corn Chowder is cook the bacon. That’s not just because you want to get that bacon out of the way! When you cook the bacon, the fat and salty oil is left in the pot and serves at the best base for everything else that gets added to the pot. Speaking of everything else, you’re going to love the cojita cheese! It keeps its shape in the hot chowder and adds a nice cheesy element to it.

The ingredients for corn chowder are spread out across a white surface.

How to Make Jalapeno Corn Chowder

  1. Cook the bacon. In a large dutch oven or pot, cook the bacon over med-high heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside. Pour off all but two tablespoons of fat and return the pot to the heat reducing it to medium.
  2. Cook the veggies. Add the onions to the pot and cook until softened, approximately 3-4 minutes. Add the jalapeños and garlic to the onions and cook for an additional minute.
  3. Add the corn and broth. Add the corn and sprinkle the onion/corn mixture with cornstarch and stir. Continue to cook for another minute and then add the broth stirring constantly to avoid creating lumps.
  4. Make it flavorful. Stir in the half and half, chili powder, cayenne, sugar and cumin.
  5. Boil, then simmer. Allow the chowder to come to a boil and then reduce the heat to low.
  6. Make it cheesy. Stir in the cheese and continue simmering over low heat for 10 minutes. Season with salt and pepper to taste.
  7. Enjoy! Serve immediately topped with the reserved crumbled bacon.
A spoonful of chowder is lifted from the full bowl.

How To Store Leftover Corn Chowder

In an airtight container, any leftovers you have of this chowder will stay fresh in the fridge for up to 4 days. The best part? It reheats well in the microwave! Also, make sure you reserve some of your crispy bacon bits too, so you can top off your leftovers with them.

Is Jalapeño Corn Chowder spicy?

While jalapeños may not be the spiciest peppers, they certainly do bring a little heat to this chowder. I also sprinkle in chili powder and cayenne pepper, which spice things up a bit as well. You can control the spice level by increasing or decreasing these ingredients!

A bowl of chowder is placed next to three jalapeno peppers.

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A bowl of chowder is placed next to three jalapeno peppers.

Get the Recipe: Spicy Corn Chowder with Bacon

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
warm up with this delicious spicy corn chowder with bacon!
5 from 1 vote
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Ingredients

  • 3 slices of bacon, cut crosswise into 1/2 inch strips
  • 1 onion, diced
  • 2 jalapeño peppers, seeded and chopped
  • 3 garlic cloves, minced
  • 3 teaspoons cornstarch
  • 3 ears of corn, kernels removed
  • 2 cups low sodium chicken broth
  • 1 1/2 cup half and half
  • 1 tablespoon chili powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground cumin
  • 5 ounces crumbled Cojita cheese
  • salt and pepper to taste

Instructions 

  • In a large dutch oven or pot, cook the bacon over med-high heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside. Pour off all but two tablespoons of fat and return the pot to the heat reducing it to medium. Add the onions to the pot and cook until softened, approximately 3-4 minutes. Add the jalapeños and garlic to the onions and cook for an additional minute.
  • Add the corn and sprinkle the onion/corn mixture with cornstarch and stir. Continue to cook for another minute and then add the broth stirring constantly to avoid creating lumps. Stir in the half and half, chili powder, cayenne, sugar and cumin. Allow the chowder to come to a boil and then reduce the heat to low. Stir in the cheese and continue simmering over low heat for 10 minutes. Season with salt and pepper to taste.
  • Serve immediately topped with the reserved crumbled bacon.
Serving: 1g, Calories: 269kcal, Carbohydrates: 19g, Protein: 10g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 50mg, Sodium: 416mg, Potassium: 455mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1285IU, Vitamin C: 38mg, Calcium: 202mg, Iron: 1.3mg
Author: Kellie
Course: Soup
Cuisine: American