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Southwestern Chicken Corn Chowder Recipe

Southwestern Corn Chowder - sweet & hearty flavorful meal in one big bright sunny pot! With Chicken, Potatoes, Corn, Chorizo, Squash, Onion, & Jalapeño.
Course Soup
Cuisine American
Keyword Chowder, Corn
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 316 kcal
Author Holly Sander

Ingredients

For The Chowder:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 Jalapeño peppers, ribs & seeds removed, finely chopped. (Use 2 peppers for the chowder and hold back 1 for garnish)
  • 4 cloves of garlic, minced
  • 1 1/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor)
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons flour
  • 2 small yellow summer squash, chopped
  • 2 cups chicken stock
  • 2 1/2 cups unsweetened almond milk
  • 6 cups fresh ears of sweet corn, cut off the cob (uncooked) (should yield 4 )
  • 3 inch large Yukon gold potatoes, skins removed and chopped into 1 cubes
  • 4 ounces shredded Monterey Jack cheese
  • 15 ounces roasted chicken, shredded into large chunks (I used a store bought rotisserie)

For The Garnish:

  • 4 ounces dry cured chorizo, finely chopped
  • 4 ounces shredded extra-sharp cheddar cheese
  • 1/3 cup chopped cilantro
  • 1/2 cup sliced green onions

Instructions

  1. In a large Dutch oven, sauté chopped onion in olive oil over medium-high heat for 3 minutes. Add 2 chopped jalapeños and cook for 2 more minutes, then add garlic, chili powder, cumin, salt & pepper. Cook for another 30 seconds.

  2. Stir in flour and cook for 2 minutes.
  3. Add chopped squash, chicken stock, and milk. Bring to a boil, partially cover with a lid, and cook at a simmer for 8 minutes.
  4. Add 2 cups of corn and cook for 5 minutes.
  5. Reduce heat to low. Using an immersion blender, thoroughly blend the vegetables until they are finely pureed. (This is the immersion blender I use; you can also use a food processor or blender to process the chowder. *See note.)
  6. Raise heat back to medium, then add the chopped potatoes and cook about 10 minutes.
  7. Add 2 more cups of fresh uncooked corn, and cook for another 5 minutes.
  8. Stir in Monterey Jack cheese, until melted. Fold in the shredded chicken and allow the chowder to cook for 2-3 more minutes to heat the chicken and combine into the chowder.
  9. Serve while hot, and top with chorizo, shredded cheddar cheese, chopped jalapeño, cilantro, & green onions.

Recipe Notes

You can substitute the smoky chili pepper spice for smoked paprika or chili powder if preferred.

 

Use a little more almond milk to loosen the chowder when reheating.

 

Frozen sweet corn can be substituted for fresh corn.

 

To process chowder in a blender you need to take caution and follow these steps to prevent it from exploding hot soup everywhere:

 

  1. Fill the blender no more than halfway with soup.
  2. Place the lid on the blender and remove the small cap.
  3. Cover the hole with a thick folded kitchen towel, holding it in place with your hand.
  4. Start the blender on low; slowly lift up the towel to let some of the steam escape.
  5. After it starts to purée, turn up the power to reach your desired consistency. Being sure to continue to allow steam to escape.