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Creamy Southwest Chicken Corn Chowder

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A comforting and flavorful chowder packed with chicken, corn, and spices, perfect for lunch or dinner.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Pour in the chicken broth and coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
  5. 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.
  6. 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.
  7. 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

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

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