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Roasted Jalapeno & Chicken Chowder

It’s actually been cold in Florida for the past few days so I decided to make another soup for dinner on Sunday evening. As you may know, I love spicy foods so I wanted to make a soup with a kick. I decided to make a Roasted Jalapeno & Chicken Chowder. I took the easy route with the chicken. I purchased a┬árotisserie┬áchicken from Publix. You can’t go wrong with a rotisserie chicken from Publix. Tender, juicy, flavorful chicken makes a great addition to soup if you don’t feel like cooking chicken to put into your soup. The jalapenos gave the soup the spicy kick I was looking for and the sweet corn gave the spicy kick a complimentary sweetness that tasted pretty amazing. I hope you enjoy this recipe!

Roasted Jalapeno & Chicken Chowder (wm)Roasted Jalapeno & Chicken Chowder

Recipe: Roasted Jalapeno & Chicken Chowder

Recipe: Roasted Jalapeno & Chicken Chowder

Yield: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • 4 jalapenos, roasted, skins removed, seeded and chopped
  • 4 small red potatoes, diced and boiled until tender
  • 2 C chicken, shredded
  • 3 C frozen sweet corn
  • 2 tbsp corn meal
  • 1 C heavy cream
  • 4 C chicken broth
  • 1 large onion, chopped
  • 4 clove garlic, chopped
  • 2 tbsp butter
  • Salt & pepper to taste


  1. In a large pot, melt the butter and saute the onion and garlic until tender.
  2. Add 2 C of the frozen corn, the roasted jalapenos and the corn meal. Mix well and let simmer for 5 minutes.
  3. Add 1/2 of the potatoes and 1/2 of the chicken broth. Puree with an immersion blender. Continue to add the broth until it is all used.
  4. Add the remaining potatoes, corn and the chicken. Simmer for 30 minutes.
  5. Stir in the cream and add salt and pepper to taste.


Roasted Jalapeno & Chicken Chowder wm

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10 comments on “Roasted Jalapeno & Chicken Chowder”

  1. wish I had jalapenos in the kitchen but I used the last one the other day. Will be getting more to make soup like this! Hope you warm up soon in FL! We have 60 degrees and sunny here in Denver which is beautiful but snow will be here with 30 degrees by Saturday.

  2. WOW! This not only looks good but sounds good! It’s what’s for dinner tomorrow night.
    I would love if you shared this at my party going on now over at
    Wanda Ann @ Memories by the Mile

  3. This sounds so good. Great idea to use the cornmeal. I’m trying this one for sure. We have a party at Tumbleweed Contessa on Mondays – What’d You Do This Weekend?. I hope you will drop by with one of your weekend adventures in the kitchen. Thanks for sharing this.

  4. This looks amazing, Julie! So glad I found you and this recipe from the “Grow Your Blog Blog Hop!”. Maybe I’ll actually cook for my husband this week. Haha. Would love for you to check out my blog,


  5. YUM! I love soup, especially spicy soup! I love how you used rotisserie chicken. Such a time saver!

  6. I’m a big fan of soups and this one looks sooo delicious!!! I’m hosting a recipe link up party on my blog and would be thrilled if you decided to participate!!!

  7. This recipe couldn’t come soon enough! I have a huge glut of jalapenos from my garden that are sitting in the freezer waiting to be used. This is a done deal for me. I’m making this as soon as humanly possible.

  8. I had to pin this one to try! It might be 80+ degrees where I’m going, but I don’t care – I’ll need to try this once things settle down!

  9. Pingback: Mexican Style Crockpot Creamy Chicken Soup - This Gal Cooks