Jalapeño Popper Corn Chowder Soup

Ingredients:

✨Bacon Pieces or 6 pieces bacon (cooked & crumbled)

✨ 2T butter

✨3 to 4 jalapenos (chopped) (or pickled jalapenos for less heat)

✨1 medium onion (diced)

✨Salt and pepper

✨3 garlic cloves (minced)

✨1/4 cup flour

✨2 1/2 cups chicken broth

✨ 1/2 tea paprika

✨ 1/2 cup heavy cream

✨4 cups corn

✨8 ounces cream cheese (softened)

✨ 1 1/2 cup cheddar cheese

✨1lb chicken breast (shredded) (OPTIONAL)

Tips.

I used pickled nacho jalapeños to tame the heat since my son can’t have a lot of spicy foods!

I also added MSG to the chicken to bring out the broth / chicken flavor

I boiled the chicken in a chicken broth.

Directions:

1. In a large pot over medium heat add butter. Once melted add jalapenos and onion. Season with salt and pepper & cook 3-4 minutes or until soft.

2. Add garlic and cook 1 more minute.

3. Add flour. Stir and cook 1 minute.

4. Whisk in chicken broth, add paprika & simmer for 2 to 3 minutes.

5. Add cream cheese, reduce heat to low, and whisk until cream cheese is melted and blended in.

6. Add heavy cream, corn, bacon (saving some for topping) and chicken (optional) simmer for 2 minutes.

7. Stir in cheddar cheese.

Tip: If soup is too thick add more broth and / or heavy cream.

8. Serve and top with added cheese and bacon pieces!

ENJOY!

Shoutout to @ lesh_larson on instagram for this recipe!

I think it’s a new family favorite!

#fallfood #soup #fallvibes🍂 #fallvibes #jalapeno #baconwrappedjalapeno Chicago