Chipotle Chicken Corn Chowder Recipe

Brown the chicken

Heat 1 tablespoon olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the chicken pieces with 1/2 tsp salt and a few grinds of pepper. Add chicken in a single layer and brown for 3–4 minutes per side until just cooked through and golden. Remove chicken to a plate and set aside.

Sauté aromatics and vegetables

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add diced onion and cook 4–5 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook 2 minutes until fragrant. Add diced potatoes and corn kernels; cook 2–3 minutes, stirring occasionally.

Make roux and toast spices

Push vegetables to one side. Sprinkle flour over vegetables and stir to coat, cooking 1–2 minutes to remove raw flour taste. Stir in ground cumin and smoked paprika and cook 30 seconds to toast.

Simmer chowder

Slowly pour in chicken broth while stirring to avoid lumps. Add bay leaf, chipotle peppers and adobo sauce, and the remaining 1 tsp salt. Bring to a gentle simmer, scraping up any browned bits from the pot. Reduce heat to medium-low, cover partially, and simmer 12–15 minutes until potatoes are tender.

Finish with dairy and chicken

Lower heat to low. Stir in half-and-half (or milk) and return the browned chicken (and any juices) to the pot. Warm gently — do not boil — for 4–5 minutes until heated through and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or more adobo/chipotle for heat.

While chowder simmers, combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/2 tsp salt in a bowl. Stir to combine and let rest 10 minutes to allow flavors to meld. Taste and adjust lime or salt.

Ladle chowder into bowls. Top each bowl with 2–3 tablespoons pico de gallo, a handful of tortilla strips, 1–2 tablespoons shredded cheese, and a sprinkle of chopped cilantro. Serve with lime wedges and hot sauce on the side. If desired, add extra chopped chipotle or adobo for more heat.