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Creamy Southwest Chicken Corn Chowder Recipe

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4.9 from 119 reviews

This creamy Southwest Chicken Corn Chowder features tender shredded chicken, sweet corn, and Yukon Gold potatoes simmered in a smoky, flavorful broth infused with chipotle peppers, green chiles, and aromatic spices. Enriched with full-fat coconut milk, this comforting chowder balances spice and creaminess, perfect for a hearty meal any time of year. Ideal for busy cooks, it can be quickly prepared using rotisserie chicken for convenience without sacrificing taste.

Ingredients

Soup:

  • 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

Seasoning:

  • 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. Cook Chicken: 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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish and Serve: Garnish with fresh parsley and a dollop of Greek yogurt or dairy-free yogurt if desired. Serve hot and enjoy!

Notes

  • Short on time? Use rotisserie chicken from the store to save cooking time without sacrificing flavor.
  • Adjust the heat level by reducing the amount of chipotle peppers; you can always add more later if you prefer spicier chowder.
  • Canned, fresh, or frozen corn can be used in this recipe, though fresh sweet corn provides the best flavor.

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