Southwest Chicken Corn Chowder Recipe
Make Southwest Chicken Corn Chowder Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chowder
Garnishes
Method
Chowder
- 1
Prep
Dice the onion and red bell pepper, mince the jalapeño (remove seeds if you want less heat) and garlic. Peel and dice the potatoes into ~1/2-inch cubes. If using frozen corn, measure and thaw briefly. Juice the lime and chop the cilantro. Pat the chicken breasts dry.
- 2
Sauté aromatics
In a large heavy pot or Dutch oven over medium heat, add the olive oil and butter. When the butter melts and foams, add the diced onion, bell pepper and minced jalapeño. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Toast spices
Stir in the ground cumin, chili powder and smoked paprika with the aromatics and cook for 30–60 seconds to bloom the spices.
- 4
Make roux
Sprinkle the all-purpose flour over the vegetable-spice mixture and stir constantly for 1–2 minutes to cook the flour and remove the raw taste; this will help thicken the chowder.
- 5
Add broth, potatoes and poach chicken
Slowly pour in the chicken broth while whisking or stirring to eliminate lumps from the roux. Add the diced potatoes, increase heat to bring to a gentle simmer, then nestle the whole chicken breasts into the simmering broth. Reduce heat to maintain a gentle simmer and cook until the potatoes are tender and the chicken is cooked through, about 12–15 minutes (internal temp of chicken should reach 75°C/165°F).
- 6
Shred chicken and add corn
Carefully remove the poached chicken breasts to a cutting board, shred with two forks, and return the shredded chicken to the pot. Stir in the corn kernels and simmer 4–5 minutes until the corn is heated and potatoes are fully tender.
- 7
Finish with cream
Reduce heat to low. Stir in the half-and-half and heavy cream gently, warming the chowder without bringing it to a boil (boiling can cause dairy to separate). Simmer on low for 3–5 minutes to thicken slightly. Season with the kosher salt and black pepper, tasting and adjusting as needed.
- 8
Brighten and finish
Turn off the heat and stir in the lime juice and the chopped cilantro. Let the chowder rest a minute so flavors meld. If you prefer a thicker chowder, simmer a few more minutes uncovered; for a thinner chowder, add up to 1/2 cup extra broth or water.
Garnishes
- 9
Prep garnishes
While the chowder simmers, prepare the garnishes: shred the cheddar, slice the avocado, thinly slice the green onions, chop extra cilantro, and crush or break the tortilla chips into bite-size pieces.
- 10
Serve
Ladle the hot chowder into bowls. Top each bowl with a sprinkle of shredded cheddar, a few slices of avocado, a pinch of sliced green onions, a sprinkle of chopped cilantro and a handful of crushed tortilla chips for crunch. Offer extra lime wedges alongside. Serve immediately.
