Pulled Pork-Jalepeño Corn Chowder

A creamy, smoky corn chowder that offers a bit of heat at the end. It'll keep you coming back for more.
Pulled Pork-Jalapeno Corn Chowder
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Pulled Pork-Jalapeno Corn Chowder

Recipe by Ed Moore
0.0 from 0 votes Only logged in users can rate recipes
Course: Lunch, dinnerCuisine: AmericanDifficulty: Easy


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Depending on how you season your pulled pork, you can add it to this corn chowder, giving it a smoke flavor. Combined with the roasted jalapenos, this bowl is sure to be a crowd pleaser. Control how much heat you want by adding more of the jalapeno seeds. Top is off with bacon crumbles and melted cheddar, you can't go wrong.

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  • 5 ears 5 fresh corn (can substitute 2-3 cups frozen corn if needed, but fresh is best!)

  • 4 cups 4 chicken, vegetable, or beef broth - I prefer beef as it gives the pork enhanced flavor

  • 1 1/2 cups 1 1/2 whole milk

  • 1 cup 1 heavy cream

  • 2 tbsp 2 butter

  • 2 tbsp 2 all purpose flour

  • 1/2 medium 1/2 sweet onion, finely chopped

  • 1 large 1 carrot, peeled and chopped

  • 4 med 4 jalapenos, chopped (seeds and ribs removed but add the seeds for extra spice if you want!) 

  • 4 cloves 4 garlic, minced

  • 6 slices 6 bacon, cooked and crumbled

  • 4 large 4 Yukon gold potatoes, peeled and diced

  • 1 lb 1 pulled pork - my preference is smoked as it adds that smokiness to the chowder

  • 1 tbsp 1 salt (flavor to taste)

  • 1/2 tsp 1/2 freshly ground black pepper

  • 8 oz 8 cream cheese, cut into cubes

  • 1 cup 1 shredded sharp cheddar cheese

  • Optional Optional Optional toppings: green onion, sour cream, shredded cheese, extra bacon, sliced jalapeno, tortilla chips, corn chips, avocado 


  • Shave the fresh corn kernels from the cobs and set the kernels in a bowl. KEEP THE COBS. 
  • For the corn stock: place the corn cobs in a large pot with your chicken, vegetable or beef broth, milk, and heavy cream.
  • Bring to a boil and then reduce to a simmer for 20 minutes.
  • Drain and save the stock in a bowl and discard the cobs.
  • In the same (now empty) pot, melt butter. Add the onion, carrot, celery, corn and jalapenos and cook for a few minutes before adding garlic and flour, cooking a few minutes more. 
  • Return the stock to the pot along with cooked and crumbled bacon, potatoes, salt, and pepper. Simmer until the potatoes are tender. Or, you can dump it all into a crockpot and let it cook for 6 hours or so. If you use a crockpot, you may want to microwave the potatoes for a couple of minutes before adding them.
  • Add the cream cheese and cheddar cheese and stir to melt. Taste and add more salt and pepper if needed. 

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