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
Scale
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.
