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Southwest Chicken Corn Chowder Recipe

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4.2 from 8 reviews

This hearty Chicken Corn Chowder is a creamy and flavorful soup loaded with tender chunks of chicken, Yukon gold potatoes, sweet corn, and a southwest twist of green chiles, chili powder, and cumin. Perfect for a comforting meal, it combines a rich broth with the fresh flavors of poblano pepper and a hint of smoked paprika for a deliciously satisfying chowder.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Protein and Spices

  • 2 tablespoons olive oil, divided
  • 2 large chicken breasts, cut into bite-sized pieces
  • 1 teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

Vegetables

  • 1/2 of a yellow onion, diced
  • 1 poblano pepper, seeds removed and diced
  • 2 1/2 cups corn kernels
  • 4 ounce can diced green chiles
  • 3 cups diced Yukon gold potatoes

Thickening & Liquids

  • 1/4 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1 cup whole milk or half and half
  • 1/2 cup plain Greek yogurt, at room temperature

Instructions

  1. Prepare the Spice Mix: Combine the chili powder, cumin, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper in a small bowl and mix well.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. When hot, add the chicken pieces in a single layer without stirring for 2-3 minutes. Sprinkle half the spice mixture over the chicken, stir, and cook until the chicken is no longer pink and fully cooked through. Remove the chicken from the pot and set aside on a plate.
  3. Sauté Vegetables: Add the remaining tablespoon of olive oil to the pot. Add the diced onion and poblano pepper. Season with the remaining half of the spice mix. Sauté for 1-2 minutes until they start to soften.
  4. Add Vegetables and Flour: Stir in the corn kernels, diced green chiles, and diced potatoes. Mix well and cook for another minute. Sprinkle the flour on top of the vegetables and stir until everything is evenly coated and the flour is no longer visible.
  5. Simmer the Chowder: Pour in the chicken broth and milk, stirring to combine. Scrape up any browned bits from the bottom of the pot to incorporate into the broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork tender. Stir occasionally to prevent sticking.
  6. Finish with Greek Yogurt: Remove the pot from heat. Stir in the room temperature Greek yogurt until fully incorporated for a creamy texture without curdling.
  7. Serve: Ladle the chowder into bowls and serve warm with your favorite toppings and tortilla chips or warm tortillas on the side.

Notes

  • Use Yukon gold potatoes for a creamy texture; russet potatoes can also work but may break down more.
  • Adjust the chili powder and green chiles based on your spice preference for a milder or spicier chowder.
  • Greek yogurt is added off heat to avoid curdling and adds a tangy creaminess.
  • If you prefer a thicker chowder, increase the flour slightly or simmer longer to reduce.
  • This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southwest American

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