Jalapeño Corn Chowder
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!
Jalapeño Corn Chowder
There’s nothing better than summer corn. Like vine ripe tomatoes and juicy peaches, sweet corn 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 Jalapeño Corn Chowder. It may require a few more steps than just heating up the corn, but it’s totally worth it.
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.
How to Make It
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.
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.
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.
Make it flavorful. Stir in the half and half, chili powder, cayenne, sugar and cumin.
Boil, then simmer. Allow the chowder to come to a boil and then reduce the heat to low.
Make it cheesy. Stir in the cheese and continue simmering over low heat for 10 minutes. Season with salt and pepper to taste.
Enjoy! Serve immediately topped with the reserved crumbled bacon.
How long will Jalapeño Corn Chowder stay fresh?
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!
Enjoy more of my favorite corn recipes!
- Summer Corn Succotash
- Old Fashioned Corn Fritters with Cheddar and Basil
- Mexican Street Corn Salad
- Lobster Corn Chowder
For more summer soup recipe ideas, follow us on Instagram and Facebook!
Get the Recipe: Spicy Corn Chowder with Bacon
- 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
- 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.
36 Comments on “Jalapeño Corn Chowder”
I think I could eat 9 bowls of this soup by myself!
This sounds like such a satisfying soup. I love all the layers of flavor and the spice.
These pictures are amazing! I just want to gobble up this chowder right now! I am in the process of already planning out all of my fall meals! I’m craving soups. It’s too hot for spicy and hot food like chowder right now so I’m pinning this for sure for October 😉
LOVE corn chowder and this looks fantastic!!
I just bought a boat load of corn, this will be made SOON! My family will love it.
YUM! This is so going on my dinner menu!
I absolutely love corn chowder. So much so I was going to make one today! Perfect timing. Thank you.
I hope you enjoy it!
Looks delicious and my husband will love the addition of the jalapenos and the Cojita cheese to one of our favorite soups!! Did I miss where to add it – I don’t see the cheese listed in the recipe ingredients or instructions at all? Is it added at the end? Thanks!
Thank you, Martha!!! I missed it…that happens when I write my posts pre-coffee. 🙂
Martha, thanks for your feedback….I went back and edited the recipe.
I dont see where to add the cheese either . Is it at the end
It’s in step 2 at the end. 🙂
This corn chowder looks amazing! I love the addition of heat with the jalapenos!
Thank you, Amanda!
You had me at spicy and the sweetness of the corn is oozing through. Yum. I wish I had this for lunch.
I saw this picture of your Spicy Corn Chowder. with Bacon today on Instagram and I ran out and got the ingredients ( I had most already) it came out great!! You didn’t say when to add the corn or the cojita but I just guessed. It came out fantastic!! Where is your Instagram page? I wanted to tag you and thank you. My daughter loves the chowder!!!
I’m trying so hard to be patient with the corn. When my CSA gets going with it, it’s insane. I think I had up to 20 ears in my fridge last summer. Keeping this in mind when I need to clear things out!
I’m a crazed corn fanatic!
As a huge fan of spicy food I am loving this right now!
I saw this picture of Spicy Corn Chowder with Bacon this morning and by lunch time I was making it!!! Delicious! I wanted to tag Suburban Soapbox on IG and tag you, but I couldn’t find you (sad face) I do have a question, when do you add the corn and cheese? I guessed and took a chance and it still came out great! Thanks.
Hi Kim, you can find me on Instagram as TheSuburbanSoapbox. Thanks so much for catching my terrible edits. I went back and fixed the recipe.
This soup looks amazing! Love the flavors, so comforting!
I love Corn Chowder. I just made one the other day as a matter of fact. I love the sound of yours. It’s very different than any I’ve ever made.
I love spicy….so I try to add some heat whenever I can.
i’ve never made a chowder before.. something that i need to try. this is perfect for this winter weather!
I love a good chowder…especially in the winter!
You combined all of my favorites into one dish! Love this! And beautiful photos!
Can you freeze this chowder? In fact – what’s the best way to freeze corn? Thanks-JOY
You can definitely freeze the chowder in an airtight container. Corn you will need to blanch for a minute in boiling water and then allow to cool. Remove the kernels from the cob and freeze in a zip-top bag with the air pressed out.
Made this last night for dinner. We love spicy and this was perfect!