Easy Spicy Calabrian Pepper Tomato Chicken Chowder

You'll love this hearty, flavor-packed bowl of chowder featuring tender chicken, sweet fresh corn, and creamy potatoes simmered in a bold, fiery tomato broth. Infused with smoky bacon, fire-roasted tomatoes, and the vibrant heat of Calabrian peppers, this dish is topped with crispy homemade bacon bits for the ultimate finishing touch.

Ready in under an hour, this easy spicy Calabrian Pepper Tomato Chicken Chowder delivers a perfect balance of savory, spicy, and comforting flavors in every spoonful—a must-try for soup lovers!

Tables of Content

Jump to:

• Robust Zesty Chowder
• A Bold and Spicy Fusion of Tradition and Innovation
• Tomato-Based Chowders
• The Fiery Calabrian Chili Pepper
• How This Chowder Came to Life
• Ingredients and Steps
• Culinary Glossary
• Instructions and Picture
• Substitutions
• Variations
• Equipment
• Storage
• Cooking Tip
• Frequently Asked Questions
• Soup Recipes
• Chicken Recipes
• 📖 Recipe
• Subscribe to My YouTube Channel
• Have a Comment or Question?

Robust Zesty Chowder

Satisfy your spicy cravings with a bowl of the Easy Spicy Calabrian Pepper Tomato Chicken Chowder recipe. Bursting with Calabrian chilies' bold and invigorating essence, this chowder promises a combination of flavors that lift your soup experience to new heights.

Including Calabrian chilies gives a spicy kick that sets this dish apart from other chowders, providing a perfect balance of heat and savory tomato richness. The depth of flavor in every spoonful is a testament to the careful infusion of ingredients, creating a robust and enjoyable meal.

This chowder is a testament to the harmonious marriage of spicy Calabrian peppers, juicy chicken, crisp fresh corn, tender potatoes, and the comforting warmth of a rich tomato broth. Yum!

A Bold and Spicy Fusion of Tradition and Innovation

Chowder has long been a comfort food with rich roots in culinary history. Its name is thought to come from the French word "chaudière," meaning cauldron, referring to the large pots used to cook hearty stews by fishermen.

Initially, chowder was a simple, rustic dish prepared aboard fishing boats with the day’s catch, biscuits, and a few staple ingredients like onions and pork fat. Over time, regional variations flourished, each with its own unique spin.

Clam chowder, a hallmark of New England, features a creamy, dairy-rich base, while Manhattan-style clam chowder opts for a tangy tomato base, showcasing the diversity of this dish. Corn chowder brings sweetness and warmth with fresh corn kernels and potatoes, a staple in many Midwestern kitchens.

Tomato-based chowders, often influenced by Mediterranean or Latin American cuisines, introduce bold acidity and vibrant flavors to the mix. This recipe pays homage to these traditions while creating a bold new take on chowder that’s uniquely its own.

Tomato-Based Chowders

Tomato-based chowders emerged as a flavorful alternative to creamier varieties, combining the natural sweetness and acidity of tomatoes with a mix of vegetables, proteins, and spices.

Historically, these chowders became popular in regions with abundant tomato crops, particularly in Mediterranean countries where tomatoes were a staple. The tomato base adds a lighter, tangy dimension to the dish, making it a perfect canvas for bold and spicy additions like chili peppers or smoked meats.

Inspired by the bright, tangy richness of tomato-based soups, this chowder combines the best of these traditions. It captures the essence of a spicy tomato-based crunch chowder I once enjoyed but with my own twist.

To replicate the thick, satisfying texture, I added crispy bacon for depth and a spicy tomato broth that clings to every ingredient. The addition of corn, an idea borrowed from classic chicken corn chowder, balances the heat with subtle sweetness, creating a dish that is both nostalgic and innovative. I took the twist even further in another recipe, chicken corn chowder with cornbread dumplings, which you must check out.

The Fiery Calabrian Chili Pepper

Central to this recipe’s unforgettable flavor is the Calabrian chili pepper. Native to the Calabria region in southern Italy, these small, vibrant red peppers are celebrated for their bold, fruity heat and versatility.

Unlike some chilies that deliver only heat, Calabrian chilies offer layers of flavor, combining a smoky, slightly sweet essence with a punch of spice. This makes them a favorite in Italian cooking, where they are often used in sauces, oils, and spreads.

In this chowder, the Calabrian chilies elevate the tomato broth, creating a deeply satisfying heat that lingers without overpowering. Their unique flavor profile blends seamlessly with the acidity of tomatoes, creating a bold flavor boost that transforms this dish from ordinary to extraordinary.

Together, the chilies and tomato broth provide the perfect foundation for the juicy chicken, crispy bacon, fresh corn, and tender potatoes to shine.

How This Chowder Came to Life

This recipe is more than just a spicy chowder—it’s a love letter to the soups that inspire me. Combining the smoky crunch of bacon with the vibrant tang of a tomato base reminded me of a favorite spicy conch tomato chowder I once enjoyed.

I set out to recreate that flavor profile while adding my own spin, drawing inspiration from chicken corn chowder for sweetness and heartiness.

By melding these ideas, I created a dish that balances texture, heat, and comfort in every bite. The crushed Calabrian chilies are the star, infusing the broth with bold intensity, while the fresh corn adds bursts of natural sweetness.

The result is a robust chowder that honors the history and versatility of chowders while offering something fresh and exciting—a dish that’s both nostalgic and modern and utterly satisfying for spicy soup lovers.

Try More Comforting Recipes:

• Easy Spicy Lemon Calabrian Chili Chicken Orzo Soup
• How to Make Easy Bacon Potato Leek Chowder
• Pumpkin Gnocchi Chicken Soup
• Creamy Spicy Sweet Potato Chicken and Dumplings
• Aleppo Pepper Spiced Dill Lentil Chicken Soup
• Creamy Chicken Corn Chowder with Dumplings
• Easy Oven Baked Pecorino Basil Pesto Corn on the Cob
• Baked Cheesy Spicy Tomato Basil Chicken and Broccolini

Ingredients and Steps

Begin by heating a Dutch oven and cooking the uncured apple-smoked wood bacon, then setting it aside.  Then lightly sear the salt and pepper seasoned boneless skinless chicken breast to a golden brown in the bacon and olive oil mixture, then set it aside.  

Combine and sweat the aromatics of Campari tomatoes, onions, celery, green bell peppers, and garlic cloves with dried thyme in the pot.  Then, complete the soup base with crushed Calabrian chili peppers, crushed fire-roasted tomatoes, and smoked paprika powder.  

This will cook down to create a depth of flavor; then, you will add the chicken chunks, Yukon gold potatoes, fresh corn kernels, and low-sodium chicken broth with salt to a simmer.  When the potatoes are tender, add the parsley.  To serve, bowl the soup and top with the crispy bacon bits and fresh parsley.

See the spicy chicken chowder recipe card for quantities.  Also, check the FAQ section to learn more about the Calabrian chili paste.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Ingredients

• Calabrian Chili Peppers -Small, fiery red peppers native to the Calabria region of Italy. Known for their smoky, fruity flavor and moderate heat, they are used in Italian cooking to add depth and spice.
• Fire-Roasted Tomatoes -Tomatoes that are charred over an open flame or roasted in an oven to develop a smoky, slightly sweet flavor. They enhance the taste of soups, sauces, and stews.
• Corn Kernels - The edible seeds of corn, which can be fresh, frozen, or canned. They add sweetness and a pop of texture to soups, salads, and casseroles.
• Potatoes - A starchy vegetable commonly used in soups and stews to add creaminess and body. For this recipe, waxy varieties like Yukon Gold work best.

Techniques

• Chowder - A thick, hearty soup traditionally made with milk or cream and featuring chunks of meat, seafood, or vegetables. Chowders often include potatoes for a creamy texture.
• Simmer - A cooking technique where liquids are heated to just below boiling (185–200°F). This gentle heat ensures ingredients cook evenly and retain their shape and texture.
• Crisping Bacon - Cooking bacon until it is golden brown and crunchy. This step removes excess fat and concentrates its smoky, savory flavor.
• Aromatics - Vegetables and herbs like onions, garlic, celery, and peppers that are sautéed or simmered to form the base flavor of a dish.
• Tomato Broth - A flavorful liquid base made from tomatoes, often combined with spices and other aromatics. It provides a tangy, rich backdrop for soups and stews.

Instructions and Picture

Use the following step-by-step picture tutorial as a reference for cooking tips.

📖 If you love Calabrian peppers as much as I do, you must try the Spatchcock-Style Roasted Spicy Calabrian Chicken with acorn squash, red onion, and sweet potatoes.

Substitutions

Dairy Free

• Yay! It's already dairy-free.

Gluten-Free

• Bonus! It's gluten-free, too!

Vegetarian

• Uncured Applewood Smoked Bacon - I would just not do the bacon since it is mostly used as a flavoring for the soup. However, you can try using smoked paprika and olive oil If you're avoiding meat, use a dash of smoked paprika sautéed in olive oil to impart the rich, smoky essence that bacon offers without adding animal products.
  • Try store-bought vegetarian bacon bits that are often soy-based for texture and provide a quick, smoky, crunchy topping. Look for brands with minimal additives for a healthier option.
  • Or even better, thinly sliced shiitake mushrooms, tossed in olive oil, salt, and smoked paprika, and roasted until crispy, make an excellent bacon-like topping. They bring a smoky umami flavor and crunchy texture.
• Boneless Skinless Chicken Breasts - For a vegetarian option, use plant-based chicken strips or chunks. These alternatives provide a similar texture and absorb the broth's flavors beautifully. If it is seitan, try not to brown it too much.

Convenience

• Uncured Applewood Smoked Bacon - Try smoky turkey bacon and double the olive oil since the turkey bacon does not produce enough oil to cook the chicken later. Or try smoked turkey, which provides a similar smoky flavor without the pork. Simply cook it until crispy, then crumble or chop it to mimic bacon bits.
• Boneless Skinless Chicken Breasts - For convenience, use shredded rotisserie chicken.  Skip cooking the chicken and add the chicken at the end of the recipe when instructed.  Or try whole skinless chicken thighs; once cooked, shred them and add them back to the soup at the end.
• Dried Thyme - Use fresh time but half of the unit quantity mentioned in the recipe. Or use an Italian seasoning blend.
• Yukon Gold Potatoes - Try russet, but Yukon  Gold potatoes hold better and have a creamier texture.
• Fresh Corn Kernels - Use frozen or canned corn; just be aware the texture of the corn will be more chewy.

Tomatoes

• Campari Tomatoes - These are preferred due to their balance of acidity and sweetness, but you can replace them with regular fresh tomatoes. I suggest removing the tomato seeds and large dicing them.  Or just use cherry tomatoes; the acidity might be a little higher and require a little more cooking down, though.
• Tomatoes - Try tomato paste and cook it down a little longer to remove the acidity and to break down the paste in the oil to turn it into a rich, dark red color.
• Crushed Fire-Roasted Tomatoes - Try replacing it with San Marzano tomatoes.

Change Heat Level - Modify the recipe's heat level to your liking by adding more or less of the crushed spicy chili paste and learn more about the Scoville Scale and Chili Pairings.

Variations

• Creamy Tomato Soup - Use heavy cream to make this chowder cream for best results.

Equipment

• Dutch Oven - A heavy bottom pot is needed to brown the bacon and cook the thick stew-like chowder without burning.  If using a thinner pot, keep an eye on it and constantly stir to prevent sticking the bottom of the pan or burning.  
  • This recipe was developed using the Lodge 6-Quart Enameled Cast Iron Dutch Oven, which does an amazing job.  And I love this pot because you can place it on the grill and the oven. 

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, the best way is to place the chowder in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container.  As a result, the meal will last up to four days.
• Freezer - Follow the refrigeration process mentioned above.  Then, place it in the freezer in a labeled, airtight container or flat in a labeled freezer resealable bag.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. 

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

Soup Recipes

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Chicken Recipes

Looking for other chicken recipes like this? Try these: 

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