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
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Ingredients
- For The Chowder:
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2 tablespoons
olive oil
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1
large yellow onion, chopped
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3
jalapeno peppers, ribs and seeds removed, finely chopped (use 2 peppers for the chowder and hold back 1 pepper for garnish)
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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
Directions
-
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.
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Stir in flour and cook for 2 minutes.
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Add chopped squash, chicken stock, and milk. Bring to a boil, partially cover with a lid, and cook at a simmer for 8 minutes.
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Add 2 cups of corn and cook for 5 minutes.
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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)
-
Raise heat back to medium, then add the chopped potatoes and cook about 10 minutes.
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Add 2 more cups of fresh uncooked corn, and cook for another 5 minutes.
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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.
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Serve while hot, and top with chorizo, shredded cheddar cheese, chopped jalapeño, cilantro, & green onions.
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