If you’re craving a bowl of comfort packed with bold flavors and a creamy texture, this Creamy Southwest Chicken Corn Chowder Recipe is going to become your new favorite. Imagine tender chicken combined with sweet corn, tender potatoes, and a smoky kick from chipotle peppers all simmered in a luscious broth made creamy with coconut milk. This chowder is a true celebration of southwest flavors that warms you from the inside out, perfect for weeknights or when you want a cozy meal that feels indulgent but is surprisingly simple to make.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing out the authentic flavors and satisfying texture of this chowder. Each component plays an essential role, from the creamy coconut milk that adds richness to the smoky chipotle peppers that give this dish its exciting Southwest character.
- Chicken breasts or rotisserie chicken: Your protein base, shredded or cubed for tender bites throughout the chowder.
- Corn (fresh or frozen): Adds natural sweetness and a delightful pop with each spoonful.
- Yukon Gold potatoes: Creamy in texture, they help thicken the chowder while adding heartiness.
- Sweet onion: Provides a mild, fragrant base that balances the spices perfectly.
- Minced chipotle peppers in adobo sauce: Bring essential smoky heat that defines the southwest flavor.
- Green chiles: Introduce subtle warmth and complexity to the dish.
- Butter or olive oil: Used to sauté and develop deep flavors early on.
- Garlic cloves: Minced for aromatic depth and a slight kick.
- Cornstarch: Dissolved in cold water, this helps thicken the chowder to perfection.
- Chicken broth: The liquid heart of the chowder, it melds all the ingredients beautifully.
- Full-fat coconut milk: Adds indulgent creaminess and a hint of natural sweetness, perfect for dairy-free diets.
- Seasonings: Garlic powder, onion powder, paprika, cumin, chili powder, sea salt, and black pepper all combine to elevate the flavor profile with each bite.
- Garnishes (optional): Fresh parsley and Greek or dairy-free yogurt offer fresh brightness and a creamy finish.
How to Make Creamy Southwest Chicken Corn Chowder Recipe
Step 1: Cook the Chicken
Start by heating some olive oil in a large pot over medium heat. If you’re using fresh chicken breasts, cube them and brown them on all sides to lock in juiciness. Removing them once browned ensures the meat stays tender as you build your chowder. If you prefer a shortcut, shredded rotisserie chicken works beautifully and saves time.
Step 2: Sauté the Vegetables
Next, in the same pot, toss in your chopped sweet onion, minced garlic, and peeled Yukon Gold potatoes. Cook these gently for 5 to 7 minutes until the onions become soft and fragrant. This step is essential because it develops the flavorful base for your chowder, releasing the natural sweetness and aromas that will fill your kitchen and get everyone excited.
Step 3: Add Corn, Chiles, and Seasoning
Now, it’s time to stir in the vibrant elements: corn, smoky chipotle peppers, green chiles, and the custom blend of spices—paprika, cumin, garlic powder, onion powder, and chili powder. Season with sea salt and black pepper to balance everything out. Cooking this mixture for a couple more minutes helps all those bold flavors marry beautifully.
Step 4: Pour in Broth and Coconut Milk
Pour the chicken broth and creamy coconut milk into your pot, stirring everything together. This mix marries the hearty base with silky smooth creaminess and makes your chowder wonderfully rich. Bring it to a gentle simmer to begin the melding process of flavors.
Step 5: Return the Chicken and Simmer
Return the cooked or shredded chicken to the pot. Let the chowder simmer gently for 20 to 25 minutes — this slow cooking softens the potatoes perfectly and allows all ingredients to infuse their flavors into each other, making every spoonful deeply satisfying.
Step 6: Thicken the Chowder
If you prefer a thicker, more indulgent chowder, stir in the dissolved cornstarch mixture. Give it another five minutes on the heat, and the chowder will thicken up beautifully. This step is perfect if you love chowders that coat your spoon nicely without being too soupy.
Step 7: Finish and Serve
Finish your culinary creation by garnishing with fresh parsley and a dollop of Greek or dairy-free yogurt for freshness and a slight tang. Serve this hot, and delight in the comforting yet vibrant flavors of your Creamy Southwest Chicken Corn Chowder Recipe.
How to Serve Creamy Southwest Chicken Corn Chowder Recipe
Garnishes
Adding fresh garnishes elevates your chowder from delicious to unforgettable. Bright parsley brings color and a fresh herbal note, while a spoonful of Greek yogurt or its dairy-free equivalent adds a cooling contrast that complements the smoky spices beautifully. These simple touches make every bowl feel like a special treat.
Side Dishes
This chowder pairs wonderfully with crusty bread or warm cornbread to soak up every bit of the creamy goodness. A light green salad with a zesty vinaigrette can also provide a refreshing balance to the richness of the chowder. Opt for something simple so the chowder remains the star of the meal.
Creative Ways to Present
For a fun twist when entertaining, serve the chowder in small, hollowed-out bread bowls or in pretty ceramic mugs for an inviting casual vibe. You can also top each serving with crunchy tortilla strips for an added textural delight. Presentation is a tasty way to impress your guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Southwest Chicken Corn Chowder Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making for an even richer taste the next day. Just give it a good stir before reheating.
Freezing
This chowder freezes well, too, allowing you to enjoy it later without missing a beat. Place cooled chowder in a freezer-safe container or bag, leaving room for expansion, and freeze for up to 3 months. To avoid separation issues from the coconut milk, give it a good stir when thawed.
Reheating
Reheat your chowder gently on the stovetop over low to medium heat. Stir frequently to prevent sticking and to help the creaminess redistribute evenly. If the chowder is too thick after reheating, add a splash of chicken broth or water to loosen it up to your preferred consistency.
FAQs
Can I use regular cream instead of coconut milk?
Absolutely! If you’re not avoiding dairy, substitute full-fat cream or half-and-half for a different kind of richness. The chowder will still be creamy and delicious, just with a more traditional dairy flavor instead of the subtle sweetness from coconut milk.
Is this chowder spicy?
The chipotle peppers and chili powder give the chowder a gentle smoky heat, but it’s not overwhelmingly spicy. You can adjust the amount of chipotle depending on your spice preference or omit it for a milder version.
Can I make this chowder vegetarian?
You can swap out the chicken broth for vegetable broth and skip the chicken to make a vegetarian version. Adding hearty beans or extra vegetables will help keep the texture satisfying and filling.
What’s the best way to shred cooked chicken?
For quick shredding, use two forks to pull apart warm chicken breasts, or give cooked meat a few pulses in a food processor for a more uniform shred. Rotisserie chicken also works great for convenience without sacrificing flavor.
Can I prepare this chowder in a slow cooker?
Yes! Sauté the vegetables first on the stove for maximum flavor, then transfer everything to a slow cooker including chicken, broth, and seasonings. Cook on low for 4-6 hours, adding the cornstarch and coconut milk near the end to thicken and finish off the chowder.
Final Thoughts
This Creamy Southwest Chicken Corn Chowder Recipe is truly a bowl of warmth, comfort, and bold flavors that feels like a big, delicious hug. Whether you’re cooking for your family, friends, or simply treating yourself, it’s one of those dishes that feels special yet is easy enough to whip up on any night. I can’t wait for you to try it and make it your own—happy cooking!
Print
Creamy Southwest Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Gluten Free
Description
This Creamy Southwest Chicken Corn Chowder is a hearty and flavorful soup combining tender chicken, sweet corn, creamy coconut milk, and smoky chipotle peppers. Perfect for a comforting meal, this chowder blends savory spices with fresh ingredients to deliver a rich and satisfying dish in just 30 minutes.
Ingredients
Protein and Vegetables
- 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 potatoes)
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can green chiles
- 2 tablespoons minced chipotle peppers in adobo sauce
Liquids and Fats
- 1–2 tablespoons butter or olive oil
- 4–5 cups chicken broth
- 1 cup full-fat coconut milk or substitute dairy-free cream of choice
Thickening Agent
- 1.5 tablespoons cornstarch dissolved in 2 tablespoons cold water
Seasonings
- 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)
Garnish
- Fresh parsley
- Greek yogurt or dairy-free yogurt
Instructions
- 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. Skip this step if using rotisserie chicken.
- Sauté Vegetables: 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.
- Add Corn, Chiles and Seasoning: 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.
- Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- 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 melded together.
- Thicken Soup: If a thicker chowder is desired, stir the dissolved cornstarch mixture into the soup. Continue cooking for an additional 5 minutes until the chowder thickens to your preferred consistency.
- Finish and Serve: Garnish with fresh parsley and a dollop of Greek yogurt or dairy-free yogurt if desired. Serve hot and enjoy!
Notes
- Using rotisserie chicken can save time and add extra flavor.
- Adjust the amount of chipotle peppers to control the heat level.
- For a dairy-free version, substitute coconut milk and use dairy-free yogurt for garnish.
- Potatoes should be peeled to ensure a smooth texture in the chowder.
- If the soup thickens too much after adding cornstarch, add extra broth to adjust consistency.
