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Creamy Southwest Chicken Corn Chowder Recipe

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4.5 from 94 reviews

This creamy Southwest Chicken Corn Chowder is a hearty and flavorful soup featuring tender chicken, sweet corn, and Yukon Gold potatoes blended with smoky chipotle peppers and aromatic spices. Enriched with creamy coconut milk, this comforting chowder offers a perfect balance of spicy and savory notes and comes together quickly, especially when using rotisserie chicken. Ideal for a cozy meal any time of year.

Ingredients

Soup:

  • 1 pound chicken breasts, cooked and shredded or 2.5 cups rotisserie chicken
  • 2 cups corn, fresh or frozen
  • 2 cups peeled Yukon Gold potatoes (about 1 ½ medium potato)
  • 1 sweet onion, chopped
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 1 (4 oz) can green chiles
  • 1–2 tablespoons butter or olive oil
  • 3 cloves garlic, minced
  • 1.5 tablespoons cornstarch dissolved in 2 tablespoons cold water
  • 4–5 cups chicken broth
  • 1 cup full-fat coconut milk or substitute dairy-free cream of choice

Garnish:

  • Chopped fresh 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 (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)

Instructions

  1. Cook Chicken: In a large pot, heat olive oil over medium heat. Add cubed chicken breasts and cook until browned on all sides. Remove the chicken and set aside. If using rotisserie chicken, skip this step.
  2. Sauté Vegetables: In the same pot, add chopped onion, minced garlic, and peeled potatoes. Cook for 5-7 minutes until the onions are soft and fragrant, stirring occasionally to prevent sticking or burning.
  3. Add Corn, Chiles and Seasoning: Stir in corn, paprika, cumin, garlic powder, onion powder, chili powder, green chiles, and chipotle peppers in adobo sauce. Season with salt and black pepper. Cook for an additional 2 minutes while stirring to meld the flavors.
  4. Add Broth and Coconut Milk: Pour in chicken broth and coconut milk, stirring well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
  5. Add Chicken Back: Return the cooked or shredded chicken to the pot. Let the soup simmer gently for 20-25 minutes, or until the potatoes are tender and the flavors have thoroughly melded.
  6. Thicken Soup: If you prefer a thicker chowder, stir the dissolved cornstarch mixture into the soup. Continue to cook for an additional 5 minutes until the chowder thickens to your desired consistency.
  7. Finish and Serve: Garnish the chowder with fresh parsley and a dollop of Greek yogurt or dairy-free yogurt if desired. Serve hot and enjoy this comforting Southwest dish!

Notes

  • Use rotisserie chicken to save time without compromising flavor.
  • Adjust the spice level by reducing the chipotle peppers; add more later for extra heat.
  • You can use canned, fresh, or frozen corn, though fresh sweet corn offers the best flavor.

Find it online: https://recipepact.com/creamy-southwest-chicken-corn-chowder-recipe/