Southwestern Chicken Corn Chowder

By Holly
July 24, 2016
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Author Notes: Southwestern Corn Chowder = a sweet & hearty flavorful meal in one big bright sunny pot! With Chicken, Potatoes, Corn, Chorizo, Squash, Onion, & Jalapeño. Holly

Serves: 8

For The Chowder:

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

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
  1. In a large Dutch oven, sauté chopped onion 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. (*NOTE: you can also use a food processor or blender to process the chowder, however use extreme caution pouring the hot liquid and be sure to allow steam to escape from the top of the blender/processor by removing the small top cover and draping it with a kitchen towel)
  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.

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