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Cheesy Jalapeno Corn Chowder

Cheesy jalapeno corn chowder provides a delicious and satisfying meal, assembles quickly, can easily be tweaked to taste or diet, and makes a lot. Perfect for a cold winter day.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Liz


  • 1 lb. bacon
  • 2 Tbs. olive oil
  • 1 medium onion diced
  • 2 Tbs. butter
  • 2 cloves garlic minced
  • 1/3 c. flour
  • 8 c. chicken broth
  • 3-4 medium potatoes cubed (with skin left on)
  • 1 small jalapeno or more depending on heat preference, chopped
  • 1 ½ tsp. salt
  • 2 tsp. pepper
  • 6 c. frozen corn
  • 2 c. heavy cream
  • 2 c. sharp cheddar shredded
  • 1 c. Monterey jack shredded
  • ½ c. gouda shredded (plus more for topping-optional)


  1. Cut bacon into lardons (small strips). Drizzle olive oil in a large Dutch oven over medium heat. Once oil is heated, place the bacon lardons in the pan and cook until crisp. Once the bacon is cooked through, remove with a slotted spoon and place on a paper towel lined plate.
  2. Add the butter and diced onion to the Dutch oven and allow onions to cook until translucent, about 10 minutes. Once the onions are translucent; and fragrant, add the garlic and cook about 30 seconds longer. Add the flour, salt and pepper and stir to combine. Allow the mixture to cook for about 3 minutes.
  3. Stirring continuously, slowly pour in the chicken broth to avoid clumps from forming. Add the potatoes and jalapenos and bring to a boil. Once the mixture reaches a boil, reduce to a simmer, cover and cook for 15 minutes, or until potatoes are fork tender.
  4. Once the potatoes are tender, add the corn, heavy cream and cheeses and stir to combine. Allow the mixture to cook about 5 minutes, until the cheese has melted.
  5. Spoon soup in bowls, top with more cheese, crumbled bacon and green onions.