Southwest Chicken Corn Chowder
User Reviews
5
Southwest Chicken Corn Chowder
Description
This Southwest Chicken Corn Chowder begins by cooking diced chicken thighs in olive oil until browned and fully cooked, then setting them aside. The pot is then used to sauté onion, garlic, poblano pepper, red bell pepper, diced potatoes, and corn until vegetables begin to soften. A blend of spices—cumin, coriander, turmeric, chili powder, garlic powder, oregano, and optional cayenne—is stirred in briefly to release aromas.
Milk, chicken broth, and Greek yogurt are slowly added while scraping bits from the pan to build a creamy base. The chowder gently simmers until potatoes are tender. Part of the soup is blended to thicken, then combined back for a creamy, textured chowder finished with black beans and lime juice.
This chowder is garnished with sharp cheddar cheese, scallions, cilantro, diced avocado, and tortilla chips, creating a layered taste and textural contrast. It suits a lunch or dinner offering a filling, flavorful meal with southwest-inspired ingredients.
The notes mention vegetarian options by omitting chicken and adding black beans for protein, as well as suggestions for freezing and storing leftovers.
Ingredients
- FOR THE CHICKEN:
- 1 tablespoon olive oil
- 1 pound chicken thighs boneless skinless, diced into bite sized pieces
- salt freshly ground
- black pepper freshly ground
- For the corn chowder:
- 1 white onion medium; chopped
- 3 garlic cloves, minced
- 1 poblano pepper seeded and diced, can also use 1 seeded jalapeno
- 1 red bell pepper diced
- 4 cups potato Yukon gold, diced
- 5 cups sweet corn fresh off the cob, can also use frozen
- 1 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon Turmeric ground
- ½ teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- cayenne pepper optional; 1/4 teaspoon; for heat
- 2 cups milk of choice, examples: unsweetened almond milk, dairy milk, or coconut milk
- 2 cups chicken broth low sodium
- ⅓ cup Greek yogurt plain, or sour cream
- 1 teaspoon salt plus more to taste
- black pepper freshly ground
- 1 black beans 15 ounce can, rinsed and drained
- lime juice from half lime
- TO GARNISH:
- cheddar cheese shredded sharp
- scallions
- 1/2 cup cilantro fresh, diced
- avocado diced
- tortilla chips
- Greek yogurt or sour cream
Instructions
- In a large soup pot over medium-high heat add the olive oil and diced chicken, season with salt and pepper and cook until cooked through until chicken is no longer pink, about 5-7 minutes. Once chicken is done cooking, transfer to a bowl or plate and set aside.
- In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.
- Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
- To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings -- adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the chicken, black beans and lime juice.
- To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of greek yogurt or sour cream (if not vegan). Makes 6 servings.
Notes
- Omit chicken to enjoy this chowder as a vegetarian dish or add more black beans for extra protein.
- Use fresh or frozen corn according to availability; both work well in the recipe.
- Carefully blend half the soup to thicken it and return it to the pot to preserve texture.
- Freeze leftovers in airtight containers for future meals, reheating gently to maintain creaminess.
- Adjust cayenne pepper for desired spice level or omit for milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1serving (without toppings) | |
| Calories | 406cal | 20% |
| Carbohydrates | 56.1g | 19% |
| Protein | 28.6g | 57% |
| Fat | 9.7g | 15% |
| Saturated Fat | 2.1g | 11% |
| Fiber | 10.9g | 44% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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