Creamy Southwest Chicken Corn Chowder Recipe
Published Oct 24, 2024
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This Southwest Chicken Corn Chowder is the kind of recipe you’ll find yourself making over and over again. It’s not only an easy soup, but it’s also flavorful and comforting – everything you need in a delicious meal. This recipe is gluten and dairy-free.
Table of Contents
Why You’ll Love This Southwest Chicken Corn Chowder Recipe
This soup is creamy, cozy, and so easy to whip up – perfect for busy weeknights, a cozy Sunday dinner, or meal prep for the week ahead. With tender chicken, buttery potatoes, sweet corn, garlic cloves, and smoky chipotle peppers, this chowder delivers a bold southwest flavor. Bonus? It’s naturally dairy-free with a rich coconut milk base!
RECIPE HIGHLIGHTS
Perfect for Meal Prep: This soup reheats like a dream, so you can make a big batch and enjoy it all week long.
Full of Flavor: The chipotle peppers in adobo sauce bring just the right amount of heat, balanced by the sweetness of corn and creamy broth. If you prefer a milder flavor, swap the chipotle peppers in adobo sauce for sautéed red peppers to keep things flavorful without the extra heat.
Customizable: Use rotisserie chicken for convenience, or cook fresh chicken if you’ve got some on hand.
Naturally Dairy-Free: Coconut milk makes this soup ultra creamy without any dairy. No one will miss it, I promise!
If you’re into cozy soups like this, be sure to check out a few other favorites on my site:
My Creamy Jalapeño Popper Chicken Soup brings the perfect blend of heat and creaminess, with jalapeños adding a bold kick. For something satisfying and perfect for chilly days, try my Creamy Chicken Tortellini Soup. It’s made with tender chicken, cheese tortellini, and flavorful veggies like onions, carrots, and celery, all simmered in a creamy broth, yum! And if you’re craving a little crunch, don’t miss my Creamy Chicken Tortilla Soup – it’s loaded with flavor and topped with crispy tortilla strips for the perfect finish!
Ingredient Notes
- Chicken breasts, cooked and shredded, or rotisserie chicken
- Corn (fresh or frozen): Whether you use frozen kernels or fresh corn, both will add sweetness and texture to this chowder.
- Yukon Gold potatoes: These potatoes are perfect for chowder, helping add a creamy texture.
- Sweet onion: Adds a little sweetness to balance the heat.
- Minced chipotle peppers in adobo sauce: These add smoky heat—just enough to warm you up without overpowering the dish. You can use a red bell pepper instead if you prefer!
- Canned green chilies: Mild and flavorful, they give the soup its southwest vibe.
- Butter or olive oil: For sautéing.
- Fresh garlic cloves: Because garlic makes everything better.
- Cornstarch: For thickening the soup to that perfect chowder consistency.
- Chicken broth: Builds the flavorful base of this soup.
- Full-fat coconut milk: Or dairy-free cream of choice You can also use heavy cream if you prefer.
- Garnish: parsley and green onions.
- Seasonings: Garlic powder, onion powder, paprika, cumin, chili powder, sea salt, and black pepper.
How to Make Southwest Chicken Corn Chowder
Step 1: Heat olive oil or butter in a large pot (a Dutch oven or stock pot will also work) over medium heat. Add the cubed chicken breasts (or pre-cooked chicken if you’re using it), and cook until browned. Once done, remove the chicken from the pot and set it aside. If you use rotisserie chicken, skip this step.
Step 2: In the same pot, toss in the onions, garlic, and diced potatoes. Sauté everything until the onions are soft and the potatoes begin to cook through.
Step 3: Stir in the corn, canned green chiles, and chipotle peppers along with all the spices. Let everything cook for about 2 minutes.
Step 4: Pour in the chicken broth and coconut milk. Give it a good stir, making sure everything is well combined. Bring the soup to a simmer, but not a full boil – this helps keep the coconut milk nice and smooth.
Step 5: Now it’s time to return the cooked chicken to the pot. Let the soup simmer on low for 20-25 minutes.
Step 6: If you like a thicker chowder, stir in the cornstarch mixture. Let the soup cook for a few more minutes until it reaches the consistency you like.
Step 7: Ladle the chowder into bowls and garnish with fresh parsley and chopped green onions. This little pop of green makes the dish look as good as it tastes!
Mac’s Pro Tips
Dairy-Free: Use coconut milk and dairy-free yogurt for the topping for the dairy-free version or sub real heavy cream and Greek yogurt if not dairy-free.
Rotisserie Chicken Hack: Short on time? Pick up a rotisserie chicken from the store and shred it for the soup. It’ll save you time without sacrificing flavor.
Adjust the Spice: If you’re not a fan of too much heat, reduce the amount of chipotle peppers. You can always add more later!
Use Fresh Sweet Corn if Possible: Both fresh and frozen corn work great in this chowder, but if you’ve got fresh sweet corn on hand, I highly recommend it!
Meal Prep & Storage: This chowder tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating Instructions: Reheat on the stove over medium-low heat, stirring often. Add a little broth or water if the chowder’s thicker than you like. If frozen, thaw the soup in the fridge overnight, or if you’re in a pinch, use the microwave to defrost it in bursts. Once thawed, warm it on the stovetop and stir well.
Serving Ideas
This chowder is a meal in itself, but if you want to take it up a notch, here are some of my favorite sides and toppings:
- Crusty Bread: Perfect for dunking and soaking up every last drop.
- Side Salad: A fresh side salad made with fresh produce helps balance the richness of the soup.
- Tortilla Chips or Tortilla Strips: For a crunchy, salty addition on the side or crumbled on top. Pair them with a slice of jalapeño pepper if you like an extra kick.
- Sour Cream: Add a spoonful (dairy-free or regular) right before serving. It gives the soup an extra layer of richness and mellows out the heat from the chipotle peppers.
- Greek Yogurt: Swap sour cream for Greek yogurt to add tanginess with a protein boost.
- Cayenne, Chili Powder, or Paprika: Sprinkle some cayenne pepper, chili powder, paprika, or red pepper flakes on top for a little heat and a fancy, restaurant-style finish.
- Cheese: If dairy isn’t an issue, try topping your bowl with shredded cheddar cheese or Monterey Jack cheese. It melts into the chowder and makes it even creamier. You can also opt for any of your favorite dairy-free cheeses!
- Hot Sauce: Drizzle a little hot sauce on top for an extra layer of spice.
- Lime Juice: Brighten your chowder with a squeeze of lime right before serving. It cuts through the richness and makes all those flavors pop.
- Avocado Slices: Add creamy avocado for a smooth, buttery texture that complements the smoky flavors in your chowder.
- Crispy Bacon: Sprinkle on crumbled bacon for savory bites that enhance the chowder’s richness.
- Pickled Onions: A zesty topping to balance the creaminess.
- Cilantro: Add a pop of fresh, herbal flavor to brighten up the bowl.
Recipe FAQs
Yes! Just sauté the onions, garlic, and potatoes first. Then, add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
You can use any dairy-free cream or even heavy cream if dairy isn’t an issue for you.
Absolutely! It’s one of those soups that tastes better the next day, once all the flavors have had time to blend.
For sure! Use coconut milk and dairy-free yogurt for the topping for dairy-free version or sub real heavy cream and Greek yogurt if not dairy-free.
More Hearty Soups
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Creamy Southwest Chicken Corn Chowder Recipe
Ingredients
Soup
- 1 pound chicken breasts cooked and shredded or 2.5 cups rotisserie chicken
- 2 cups corn fresh or frozen
- 2 cups peeled potatoes Yukon Gold about 1 ½ potato
- 1 sweet onion chopped
- 2 tablespoons minced chipotle peppers in adobe sauce
- (1) 4 oz can green chiles
- 1-2 tablespoons butter or olive oil
- 3 cloves garlic
- 1.5 tablespoons cornstarch dissolved in 2 tbsp cold water
- 4-5 cups chicken broth
- 1 cup full-fat coconut milk or sub-dairy-free cream of choice
- Garnish with parsley Greek yogurt or dairy free yogurt
Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt more or less to taste
- 1/2 teaspoon pepper more or less to taste
Instructions
- Cook Chicken: In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned on all sides. Remove and set aside. If you use rotisserie chicken, skip this step.
- Sauté Vegetables: In the same pot, add onions, garlic, and potatoes. Cook for 5-7 minutes until the onions are soft and fragrant.
- Add Corn, Chiles and Seasoning: Stir in corn, paprika, cumin, garlic powder, onion powder, chili powder, green chiles, adobe peppers, salt, and pepper. Cook for another 2 minutes.
- Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Stir to combine, then bring to a simmer.
- Add Chicken Back: Return the cooked chicken to the pot. Let the soup simmer for 20-25 minutes, or until the vegetables are tender and the flavors meld together.
- Thicken Soup: If you prefer a thicker chowder, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, and stir it into the soup. Cook for another 5 minutes until thickened.
- Finish and Serve: Garnish with fresh parsley if desired, and serve hot!
Notes
- Dairy-Free: Use coconut milk and dairy-free yogurt for the topping for dairy-free version or sub real heavy cream and Greek yogurt if not dairy-free.
- Rotisserie Chicken Hack: Short on time? Pick up a rotisserie chicken from the store and shred it for the soup. It’ll save you time without sacrificing flavor.
- Adjust the Spice: If you’re not a fan of too much heat, reduce the amount of chipotle peppers. You can always add more later!
- Use Fresh Sweet Corn if Possible: Canned, fresh, and frozen corn work great in this chowder, but I highly recommend using fresh sweet corn if you have it on hand!
- Meal Prep & Storage: This chowder tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheating Instructions: Reheat on the stove over medium-low heat, stirring often. Add a little broth or water if the chowder’s thicker than you like. If frozen, thaw the soup in the fridge overnight, or if you’re in a pinch, use the microwave to defrost it in bursts. Once thawed, warm it on the stovetop and stir well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
