Jalapeño Chicken Chowder with Tomatillo Salsa, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Jalapeño Chicken Chowder with Tomatillo Salsa

Cuisine: Tex Mex
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6-8 servings
Get ready for gameday with this tasty recipe for jalapeño chicken chowder. Make it as spicy as you like with the flavors of fresh jalapeños and tomatillo salsa!

I love a big bowl of hot chili for gameday! But, even more than that, I love a bowl of jalapeño chicken chowder! This easy recipe of jalapeño chicken chowder is loaded with flavor. Not only chicken and jalapeños, but corn, potatoes, tomatillo salsa, fresh cilantro and cheese all included. And if you are a seafood lover, you could add fresh shrimp or bay scallops during the last few minutes of cooking time. Now that's a bowl of chowder!

Ingredients

  • 6 strips bacon
  • tablespoons unsalted butter
  • 1 cup onion finely diced
  • 3 cloves garlic minced
  • 5 jalapeño peppers seed and mince 4, reserve remaining for garnish
  • 2 Russet potatoes peeled and diced (2 full cups)
  • salt to taste
  • white pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 cups corn fresh or frozen
  • 2 cups mild tomatillo salsa homemade or store-bought
  • 2 cups chicken broth
  • 2 cups half and half cream slightly warmed
  • 1/2 cup Mexican crema or creme fraiche
  • 2 cups chicken previously cooked and shredded
  • 2 tablespoons cilantro plus more for garnish
  • jalapeño hot sauce to taste
  • 2 cups manchego cheese or jack or muenster cheese, shredded
  • 3 green onions sliced thin

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Directions

  1. In a large pot, cook the bacon until crispy. Remove from pot and reserve for later. Remove most of bacon grease from pot, leaving 1½ tablespoons.
  2. In that same pot, at medium heat, add the butter, onions, garlic and half of the jalapeños. Season lightly with salt and pepper. Saute for 3-4 minutes.
  3. Add the potatoes. Saute for 6-8 minutes. Add a pinch of salt and pepper. Stir in the flour and cook for 1-2 minutes.
  4. Stir in the corn and 2 cups of chicken broth. Take the remaining jalapeños and blend them with the tomatillo salsa. Pour salsa into pot. Cook at a steady simmer until potatoes are fork tender.
  5. Reduce heat slightly. Whisk in the half and half cream. Also whisk in the Mexican crema. Taste for salt and pepper. Stir in the chicken and cook for another few minutes. Crumble the bacon and add half of it to the chowder. Reserve the remaining for garnish.
  6. Right before serving, add in the chopped cilantro, hot sauce and ½ of the cheese. Garnish with fresh green onions, cheese, cilantro, jalapeño and bacon. Right before serving, add in the chopped cilantro, hot sauce and ½ of the cheese. Garnish with fresh green onions, cheese, cilantro, jalapeño and bacon.

Chef Notes

If you would like to prepare the chowder ahead of time, I would suggest not adding the cheese until ready to serve. If the cheese cooks too long, it can separate and release too much oil into your chowder. Instead, you could add some shredded cheese to the bottom of your bowls and then ladle the hot chowder over the top. When cooking soups or chowders that contain milk products, cook at a low steady heat. Boiling the milk can cause it to curdle and separate.

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