Jalapeno Popper Corn Chowder has all the flavor of jalapeno poppers added to a creamy corn chowder.

There’s bacon, cream cheese, cheddar cheese, and of course, lots of jalapenos. This chowder really has some kick. A combination of heavy cream and cream cheese creates a really creamy and rich base for this chowder. It’s a warm and hearty soup that’s perfect for cooler weather.

Fresh or Frozen Corn

Use fresh corn to take advantage of end of the summer farm fresh corn. If corn is out of season, you are probably better off going with frozen corn. In a pinch you can use canned corn.

How To Make Jalapeno Popper Corn ChowderCook the bacon in a Dutch oven.
Leave some  bacon grease in the Dutch oven and add the butter. Cook the onion and jalapeno to soften. Add garlic and then flour.
Whisk in the chicken broth and paprika. Simmer 3 to 4 minutes and then add the heavy cream and corn.
Add cream cheese and stir until melted.
Stir in cheddar cheese. Add salt and pepper to taste and serve with crumbled bacon.

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