Spicy Chicken and Corn Chowder is loaded with chunks of chicken and lots of corn in a thick cream-based broth that’s full of spicy‚ smoky flavor. Serve with some crusty bread for a filling and hearty cold weather meal. This hearty soup can be made in just 30 minutes making it a convenient option for busy weeknights. How Spicy Is It? Crushed red pepper flakes and a jalapeno add plenty of heat to this delicious soup. You can vary the heat by the amount of red pepper flakes you add. A full tablespoon of paprika really flavors this chowder up and adds some smokiness‚ plus it gives it a pretty reddish hue. Spicy Chicken and Corn Chowder is thickened by a roux which gives it that thick and hearty chowder texture. What Type Of Corn To Use? I’ve used frozen corn‚ but fresh or canned would work instead. Be sure to drain canned corn well before adding it. What Type Of Chicken Tu Use? For convenience‚ I use the meat off of a rotisserie chicken‚ but you could also poach 2 or 3 chicken breasts to use.  Leftover Thanksgiving turkey could be used instead of chicken for this recipe. Additions and Substitutions Add bacon. You can use Yukon Gold potatoes or russet potatoes in place of red potatoes. Add half a cup of shredded sharp cheddar cheese. How To Serve I love to serve this soup with fresh bread. Jalapeno Cheese Pull-Apart Bread‚ Crackling Cornbread‚ or Sally Lunn Bread go really well with this chowder. If your a fan of soup and salad‚ serve a garden salad with Creamy Italian Dressing. More Fabulous Soup Recipes Broccoli Cheese Soup Cajun Shrimp and Corn Chowder Chicken Pot Pie Soup Easy Bacon and Potato Soup Jalapeno Popper Corn Chowder Stuffed Pepper Soup Watch the short video below to see how easy this recipe is to make. Print Spicy Chicken and Corn Chowder Spicy Chicken and Corn Chowder is loaded with chunks of chicken and lots of corn in a thick cream-based broth that’s full of spicy‚ smoky flavor.  Course SoupCuisine AmericanKeyword chicken Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes Servings 6 Calories 581kcal Author Christin Mahrlig EquipmentDutch Oven Ingredients1/4 cup butter1 large onion‚ chopped1/2 red bell pepper‚ chopped1 jalapeno‚ seeded and chopped1/4 cup all-purpose flour1 tablespoon paprika1 (32-ounce) carton chicken broth2 medium red potatoes‚ peeled and cut into 1/2-inch pieces1 tablespoon Worcestershire saucemeat from 1 rotisserie chicken‚ skin removed1 (11-ounce) pacakge frozen corn‚ defrosted1/4 to 1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt1/4 cup heavy cream InstructionsIn a Dutch oven‚ heat butter until melted. Add onion‚ red bell pepper‚ and jalapeno and cook until soft‚ about 4 to 5 minutes.Stir in flour and paprika and cook 1 minute.Gradually stir in broth. Add potatoes and bring to a simmer. Simmer until potatoes are tender‚ about 10 to 12 minutes.Stir in Worcestershire sauce‚ chicken‚ corn‚ red pepper flakes‚ and salt.Simmer 2 to 3 minutes. Stir in heavy cream and remove from heat. NotesNutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 581kcal | Carbohydrates: 33g | Protein: 34g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 982mg | Potassium: 926mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1546IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 3mgWant to Save This Recipe?Save This RecipeThe post Spicy Chicken and Corn Chowder appeared first on Spicy Southern Kitchen.