Description

This Creamy Southwest Chicken Corn Chowder is a comforting and flavorful soup loaded with shredded chicken, sweet corn, tender Yukon Gold potatoes, and a blend of smoky chipotle, green chiles, and aromatic spices. Cooked on the stovetop and finished with creamy coconut milk, this chowder offers a perfect balance of spice and creaminess, making it ideal for a hearty weeknight meal.

Ingredients

Scale

Chicken

1 pound chicken breasts, cooked and shredded or 2.5 cups rotisserie chicken

Vegetables

2 cups corn, fresh or frozen
2 cups peeled Yukon Gold potatoes (about 1 ½ potato), cubed
1 sweet onion, chopped
3 cloves garlic, minced
1 (4 oz) can green chiles

Seasonings & Spices

2 tablespoons minced chipotle peppers in adobo sauce
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)

Liquids & 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

Thickener

1.5 tablespoons cornstarch dissolved in 2 tablespoons cold water

Garnish

Fresh parsley
Greek yogurt or dairy-free yogurt

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Instructions

Cook Chicken: If using raw chicken breasts, heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned on all sides. Remove the chicken from the pot and set aside. (Skip this step if using pre-cooked rotisserie chicken.)
Sauté Vegetables: In the same pot, add chopped onions, minced garlic, and cubed Yukon Gold potatoes. Cook for 5-7 minutes, stirring occasionally, until onions soften and become fragrant.
Add Corn, Chiles and Seasoning: Stir in the corn, paprika, cumin, garlic powder, onion powder, chili powder, green chiles, and minced chipotle peppers in adobo sauce. Season with sea salt and black pepper. Cook for an additional 2 minutes, stirring to blend the flavors well.
Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Stir to combine all ingredients thoroughly, then bring the mixture to a gentle simmer over medium heat.
Add Chicken Back: Return the cooked or shredded chicken to the pot. Continue to simmer gently for 20-25 minutes, or until the potatoes are tender and the flavors have fully melded together.
Thicken Soup: If a thicker chowder is preferred, stir the dissolved cornstarch mixture into the soup. Cook for an additional 5 minutes, stirring occasionally, until the chowder thickens to your desired consistency.
Finish and Serve: Garnish the chowder with fresh parsley and a dollop of Greek yogurt or dairy-free yogurt if desired. Serve hot and enjoy your hearty southwest chicken corn chowder!

Notes

You can use either fresh or frozen corn depending on availability.
If using rotisserie chicken, omit the initial chicken cooking step.
Adjust the chipotle peppers and green chiles to your preferred spice level.
For a dairy-free version, use coconut milk and dairy-free yogurt for garnish.
The cornstarch slurry thickens the chowder but can be omitted for a lighter soup.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.