Creamy Southwest Chicken Corn Chowder Recipe

a bowl of southwest chicken chowder topped with toppings

Creamy Southwest Chicken Corn Chowder Recipe

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish/Soup

Cuisine: American

Diet: Gluten Free

Method: Stovetop

Servings: servings

Equipment

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.

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