Piquanté Chicken Corn Chowder


The warm air that we’ve been enjoying for months slowly becomes a frozen mist, each morning becoming thicker. 

Such is the gentle and lovely transition into autumn. These observable changes signal that its time to harvest. 

With this chicken corn chowder recipe in mind,  cobbs swaddled in yellowing husks and wispy silk go into the basket first. 

I know these bright, happy marigolds won’t last much longer. But I’m still careful not to crush them as I collect the remaining hot and bell peppers.

Onions, coaxed from their beds, are added to the cache and the last of our aromatic, summer herbs are snipped and collected.

My basket, now heavy with the results of our summer efforts, sits on the kitchen counter. It’s collective fragrance whispers tales of cold-weather recipes to come. 

A good majority of this successful harvest will make it’s way into this comforting and creamy chicken corn chowder that has a bit of a kick from habanero and jalapeno peppers. Delicious!

Growing your own vegetables from seed and going produce shopping in your own backyard is a very satifying and meditative practice. I highly recommend it!

Take some time for yourself and give Starting Seeds Indoors in Early Spring a read. Lots of great tips for starting seeds, using things you probably already have lying around.

You can also regrow vegetables (for free!) that might otherwise end up in the waste bin. Check out, 20 Different Crops You Can Easily Regrow.

Large batches of this heavenly soup can be made, at one time, and frozen for future enjoyment. 

To make each serving of this chicken corn chowder special, be sure to check out my list of different salads, breads and wines that pair perfectly with this veggie packed meal. 

Total Prep Time: 45 min

Servings in Recipe: 6

Serving Size:  8oz bowl

Calories Per Serving:  434




  • 3 slices bacon, chopped
  • 5 boneless, skinless chicken thighs, cubed
  • 1 medium yellow onion, finely diced
  • 2 cups whole kernel corn, fresh or frozen
  • 2 russet potato, peeled and diced
  • 1 medium red bell pepper, finely diced
  • 1 large habañero pepper
  • 1 small jalapeño pepper
  • 2 tbsp all-purpose flour mixed with
  • 200 oz creamed corn
  • 4 cups low sodium chicken broth
  • 1 cup milk or cream
  • 2 tbsp water
  • Scallions for garnish
Piquanté Chicken Corn Chowder




  • In a large pot or Dutch oven, cook bacon until crisp over medium heat
  • Remove bacon with a slotted spoon to a bowl (lined with a paper towel)
  • Add chicken and cook until lightly browned
  • Remove chicken with a slotted spoon to a separate bowl (lined with a paper towel)
  • In the same pot combine onion and bell pepper. Sauté 5 minutes or until they begin to soften
  • Add jalapeño and habañero peppers, cook for an additional 1-2 minutes
  • Add corn, potatoes, chicken broth, milk or cream. Stir to combine.
  • Bring mixture to a boil then reduce heat to medium and cook for 15 minutes or until potatoes are tender.
  • Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes or until thickened.
  • Garnish with chopped scallions.
  • Now serve your expertly prepared chicken corn chowder with a side salad, warm tortillas or any of my other pairing suggestions below and enjoy!




Avocado Salad with Red Onion and Balsamic Vinegar

Tangy Tomatillo Salad


Rustic Focaccia with Herb Butter

Warm Spinach Tortillas with Sour Cream


Australian Off-Dry Riesling

White Bordeaux


  • Chicken thighs  > chicken breasts
  • Yellow onion > white or red onion
  • Russet potatoes > red potatoes
  • Chicken broth > vegetable broth

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