Spicy Chicken Corn Chowder

RC :)


Use light ingredients, i.e., skim milk and reduced fat cheese, for a lower fat version without forsaking taste.


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20 Min
45 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 large stalk(s)
    celery, chopped
  • 1 c
    onion, chopped
  • 2/3 c
    red bell pepper, chopped
  • 2
    jalapenos, seeds removed and chopped
  • 2 clove
    minced garlic
  • 2-14.5 oz. can(s)
    chicken broth, lower sodium (3 2/3 cups)
  • 1 1/2 c
    frozen corn
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    cayenne pepper
  • 4 Tbsp
  • 2 c
  • 2 c
    cooked chicken, chopped
  • 3/4 c
    velveeta shreds (or other shredded cheese)

How to Make Spicy Chicken Corn Chowder


  1. Saute onions, celery, garlic, and peppers in olive oil until vegetables start to get soft.
  2. Add chicken broth and simmer for 10 - 15 minutes. Add corn and simmer for about 5 additional minutes.
  3. At the same time, whisk the flour into the milk until smooth. Slowly stir into the soup. Add black pepper.
  4. Simmer soup for 15 - 20 minutes until thickened, stirring frequently.
  5. Stir in the chicken, cheese and cayenne pepper. Heat through until cheese is melted.
  6. Note: To remove the spiciness, omit the red and jalapeno peppers and replace with 2/3 cups shredded carrots. Also omit the cayenne pepper at the end.

Printable Recipe Card

About Spicy Chicken Corn Chowder

Main Ingredient: Chicken
Regional Style: American

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