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+ servings
White bowl of Jalapeno Corn Chicken Chowder soup with cojito cheese and chopped cilantro

Jalapeno Corn Chicken Chowder

The beauty of this soup recipe, in addition to its few ingredients and wonderful mix of sweet and spicy flavors, is the ease of preparation.  The handful of ingredient don't take much preparation.  The corn is frozen and does not need to be pre-thawed (is will thaw as the soup heats).  So the entire recipe can be whipped up in a flash!
Course Soup
Cuisine American
Keyword corn chicken chowder, jalapeno chicken chowder
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 362kcal
Author Toni Dash


  • 3 cups Frozen Corn Kernels (they do not need to thaw first)
  • 2 cups Low-Sodium Chicken Broth
  • 2 cups Cooked Chicken Breast chopped
  • 1 cup Half & Half
  • 1/4 cup thinly sliced Prepared Roasted Red Peppers (found with pickles or jarred olives at the grocery store)
  • 1 fresh Jalapeno Pepper stem and seeds removed, diced
  • 1/2 cup Cojita Cheese crumbled
  • 1/4 cup fresh Cilantro Leaves chopped


  • In a blender combine 1 1/5 cups of the corn with the chicken broth. Process until smooth.
  • In a large saucepan, combine the processed broth, remaining corn, chicken, Half and Half, red pepper strips and jalapeno. Stir and heat over medium low heat until warmed through.
  • Top each serving with 2 tablespoons of the cheese and sprinkle with the cilantro leaves. NOTE: the cheese is salty and should lend enough salt to the soup however it may be salted individually to taste as well.


Adapted from Country Home magazine.


Calories: 362kcal | Carbohydrates: 27g | Protein: 31g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 670mg | Potassium: 553mg | Fiber: 2g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 1.8mg