why make this recipe
Creamy Southwest Chicken Corn Chowder is a comforting dish that brings warmth and flavor to any meal. Its creamy texture and delightful blend of spices make it a favorite for many. This chowder isn’t just tasty; it’s also packed with vegetables and protein, making it a hearty option for lunch or dinner. Whether you’re cooking for your family or hosting friends, this chowder is sure to impress.
how to make Creamy Southwest Chicken Corn Chowder
Ingredients:
- 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 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: parsley, Greek yogurt or dairy-free yogurt
- 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)
Directions:
- In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned on all sides. Remove the chicken and set aside. Skip this step if using rotisserie chicken.
- In the same pot, add chopped onions, minced garlic, and peeled potatoes. Cook for 5-7 minutes until the onions are soft and fragrant, stirring occasionally to prevent burning.
- Stir in the corn, paprika, cumin, garlic powder, onion powder, chili powder, green chiles, and chipotle peppers in adobo sauce. Season with salt and pepper. Cook for another 2 minutes, stirring to combine the flavors.
- Pour in the chicken broth and coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- 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 melded together.
- If a thicker chowder is desired, stir in the dissolved cornstarch mixture. Continue cooking for an additional 5 minutes until the chowder thickens to your preferred consistency.
- Garnish with fresh parsley and a dollop of Greek yogurt or dairy-free yogurt if desired. Serve hot and enjoy!
how to serve Creamy Southwest Chicken Corn Chowder
Serve the chowder hot in bowls. You can garnish it with a sprinkle of chopped parsley and a dollop of Greek yogurt or a dairy-free alternative for extra creaminess. It pairs well with crusty bread or tortilla chips for a delightful meal.
how to store Creamy Southwest Chicken Corn Chowder
If you have leftovers, let the chowder cool down and place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. If the chowder thickens, add a bit more chicken broth or water to reach your desired consistency.
tips to make Creamy Southwest Chicken Corn Chowder
- For extra flavor, consider adding diced bell peppers or jalapeños for a kick.
- If you prefer a vegetarian option, you can skip the chicken and add more vegetables like zucchini or bell peppers.
- To save time, use rotisserie chicken, which can be shredded easily and adds great flavor.
variation
You can switch things up by adding different types of beans, such as black beans or kidney beans, to add more texture and protein. You can also vary the spices according to your heat preference!
FAQs
Q: Can I make this chowder in advance?
A: Yes! This chowder tastes even better the next day as the flavors develop. Just store it in the refrigerator and reheat when ready to enjoy.
Q: Can I freeze the leftover chowder?
A: Absolutely! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
Q: What can I use instead of coconut milk?
A: You can use heavy cream or any dairy-free cream alternative. Just keep in mind that it might slightly change the flavor and texture of the chowder.
Creamy Southwest Chicken Corn Chowder
A comforting and flavorful chowder packed with chicken, corn, and spices, perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Dairy-Free
Ingredients
- 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 potatoes)
- 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: parsley, Greek yogurt or dairy-free yogurt
- 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
- In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned on all sides. Remove the chicken and set aside. Skip this step if using rotisserie chicken.
- In the same pot, add chopped onions, minced garlic, and peeled potatoes. Cook for 5-7 minutes until the onions are soft and fragrant, stirring occasionally to prevent burning.
- Stir in the corn, paprika, cumin, garlic powder, onion powder, chili powder, green chiles, and chipotle peppers in adobo sauce. Season with salt and pepper. Cook for another 2 minutes, stirring to combine the flavors.
- Pour in the chicken broth and coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- 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 melded together.
- If a thicker chowder is desired, stir in the dissolved cornstarch mixture. Continue cooking for an additional 5 minutes until the chowder thickens to your preferred consistency.
- Garnish with fresh parsley and a dollop of Greek yogurt or dairy-free yogurt if desired. Serve hot and enjoy!
Notes
For extra flavor, consider adding diced bell peppers or jalapeños for a kick. This chowder tastes even better the next day as the flavors develop.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
