If you are craving a hearty, flavorful meal that brings together the zesty tastes of the southwest with comforting, creamy textures, this Southwest Chicken Corn Chowder Recipe is exactly what you need. Packed with tender chicken, sweet corn, smoky bacon, and just the right amount of spice from jalapenos and chili powder, this chowder is a perfect blend of bold ingredients and creamy goodness. It’s a truly satisfying dish that warms you from the inside out and will quickly become one of your go-to recipes for cozy dinners or entertaining friends.
Ingredients You’ll Need
This recipe is wonderfully approachable with simple, everyday ingredients that pack a punch in flavor and texture. Each component plays its own unique role, from the crispy bacon bringing savory crunch to the fresh corn adding sweetness, and the spices delivering that unmistakable southwestern flair.
- 8 oz bacon: Fry until crispy to add smoky richness and essential crunch to the chowder.
- 1 cup celery: Provides a refreshing crunch and depth of flavor when sautéed.
- ½ cup onion: Adds a touch of sweetness and forms the flavor base for the chowder.
- 2 cloves garlic: Finely chopped for aromatic, savory notes that elevate the dish.
- 3 lb boneless skinless chicken breast: Cut into bite-sized pieces, it’s the hearty protein that makes this chowder filling.
- 1 tsp chili powder: Brings authentic southwestern spice without overwhelming the palate.
- ½ tsp cumin: Adds an earthy warmth that complements the chili powder beautifully.
- 1 28 oz chicken broth: The flavorful liquid that ties all the ingredients together in the cooking process.
- 1 cup carrots: Diced for sweetness and color contrast within the chowder.
- 8 oz diced green chilies: For mild heat and tangy flavor; adjust amount based on your spice preference.
- 1 large jalapeno: Diced to add a bit of lively heat and freshness.
- 1 cup roasted red peppers: Adds smoky sweetness and vibrant color.
- 2 cups black beans: Offers creaminess, substance, and a boost of protein and fiber.
- 4 cups corn (canned or frozen): Sweet kernels that provide a crisp pop and classic chowder taste.
- ¾ cup fresh cilantro: Chopped to sprinkle in bright herbaceous notes.
- 3 cups red potatoes: Diced for a tender bite that helps thicken the chowder naturally.
- 2 cups half and half: Creates the creamy base that makes this chowder so luscious.
- 3 tbsp corn starch: Helps thicken the chowder to the perfect consistency.
- 1 cup sour cream: Adds tanginess and silky texture when stirred in last.
- 2 cups Mexican cheese mixture: Melts into the chowder for gooey, cheesy deliciousness.
How to Make Southwest Chicken Corn Chowder Recipe
Step 1: Cook the Bacon
Start by frying the bacon until it reaches a crispy, crackly perfection. Don’t throw away the bacon grease once the bacon is done—this flavorful fat will be the foundation for sautéing your vegetables, injecting every bite with smoky goodness. Once cooked, crumble the bacon and set it aside for topping later.
Step 2: Sauté Aromatics
Using the reserved bacon grease, add diced onion, celery, and finely chopped garlic to your pan. Sauté these until they turn tender and their aromas fill your kitchen—this is where the magic begins, creating a savory base full of depth and texture.
Step 3: Cook the Chicken with Spices
Add bite-sized pieces of chicken breast along with the chili powder and cumin. Sauté until the chicken is cooked through and has absorbed those cozy southwestern spices. This step infuses the meat with flavor, ensuring every morsel tastes spectacular.
Step 4: Add Broth and Vegetables
Pour in half of your chicken broth, then stir in the remaining vegetables—carrots, green chilies, jalapeno, roasted red peppers, black beans, corn, and diced red potatoes. Let everything simmer gently until the vegetables become tender and the mixture thickens slightly, melding flavors beautifully.
Step 5: Incorporate Remaining Chicken Stock
Add the rest of the chicken broth and bring the soup up to a low boil. This step helps marry all those fantastic flavors while preparing the chowder for thickening with the creamy elements to come.
Step 6: Thicken with Half and Half Mixture
In a separate bowl, whisk the corn starch into the half and half until fully combined. Gradually add this mixture to your simmering soup while stirring continuously. Keep the chowder at a low boil until it thickens to your desired consistency. If you want it even thicker, you can add a bit more milk and corn starch in small increments. Once thickened, remove the pot from heat and stir in sour cream for that exquisite tang and creaminess.
Step 7: Finish with Cheese and Bacon
Finally, stir in the Mexican cheese mixture until it melts smoothly into the chowder. Ladle the soup into bowls and top each serving with the crumbled crispy bacon. A dollop of sour cream and a sprinkle of fresh cilantro add bright, creamy, and fresh notes that make every spoonful irresistible.
How to Serve Southwest Chicken Corn Chowder Recipe
Garnishes
Apart from the crispy bacon and fresh cilantro, consider topping the chowder with extra shredded cheese, a dollop of sour cream, or a dawn of hot sauce for those who like an extra punch of heat. These simple garnishes bring that perfect finishing touch and elevate both flavor and presentation.
Side Dishes
This chowder pairs beautifully with warm cornbread, garlic bread, or a crisp green salad to balance the richness of the dish. These sides add texture contrast and help create a well-rounded meal that feels generous and satisfying.
Creative Ways to Present
Serve this chowder in rustic bread bowls for a cozy, edible serving vessel that impresses guests or keeps things fun at family dinners. Alternatively, layering the chowder in clear mugs or large cups reveals its colorful ingredients, turning a simple meal into a vibrant dining experience.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld as it rests, making it often even tastier the next day. Remember to store leftover garnishes separately to keep them fresh and crisp.
Freezing
You can freeze leftover Southwest Chicken Corn Chowder Recipe in freezer-safe containers for up to 3 months. It’s best to leave out the sour cream and cheese before freezing and add them fresh when reheating to keep the texture smooth and fresh.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to prevent sticking and ensure even warming. Add a splash of broth or milk if the chowder has thickened too much. Finish by stirring in fresh sour cream and cheese for that comforting, creamy finish.
FAQs
Can I make this chowder vegetarian?
Absolutely! You can omit the chicken and bacon, use vegetable broth instead of chicken broth, and add extra beans or mushrooms for protein and texture while keeping all the vibrant southwest flavors intact.
What can I substitute for half and half?
If you don’t have half and half, whole milk combined with a bit of melted butter works well. Alternatively, heavy cream gives an even richer chowder, while a non-dairy creamer or coconut milk can be used for dairy-free versions.
How spicy is this soup?
The spice level is moderate with heat coming from the jalapeno and chili powder. You can easily adjust the heat by reducing or omitting the jalapeno or adding more depending on your preference.
Can I use fresh corn instead of canned or frozen?
Definitely! Fresh corn adds a wonderful sweetness and crunch—just remove the kernels from the cob and add them in at the same stage as the other vegetables.
Is this recipe freezer friendly?
Yes, this chowder freezes well but keep in mind that dairy components like sour cream and cheese should be added after reheating for the best texture and flavor.
Final Thoughts
If you’re looking for a comforting, colorful, and seriously delicious meal, you really can’t go wrong with this Southwest Chicken Corn Chowder Recipe. Each spoonful brings a harmony of smoky, spicy, creamy, and fresh that feels like a warm hug on a chilly day. I promise once you try it, it will become a staple in your kitchen just like it has in mine. So grab those ingredients and cozy up with a bowl—you’re going to love it!
Print
Southwest Chicken Corn Chowder Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Description
A hearty and flavorful Southwest Chicken Corn Chowder featuring tender chicken, crispy bacon, fresh vegetables, and a creamy, cheesy base with a hint of spice. This comforting soup combines the zest of jalapenos and chilies with the sweetness of corn and the richness of half and half, perfect for a filling meal.
Ingredients
Meat
- 8 oz bacon (fried crispy and chopped)
- 3 lb boneless skinless chicken breast (cut into bite-size pieces)
Vegetables
- 1 cup celery (diced)
- ½ cup onion (chopped)
- 2 cloves garlic (chopped fine)
- 1 cup carrots (diced)
- 8 oz diced green chilies (from 2–4 oz cans)
- 1 large jalapeno (diced)
- 1 cup roasted red peppers (diced)
- 4 cups corn (canned or frozen)
- 3 cups red potatoes (diced)
- ¾ cup fresh cilantro (diced, about 2–3 large sprigs)
Dry Spices
- 1 tsp chili powder
- ½ tsp cumin
Liquids and Dairy
- 1 (28 oz) container chicken broth
- 2 cups half and half
- 3 tbsp corn starch
- 1 cup sour cream
- 2 cups Mexican cheese mixture (shredded)
Other
- 2 cups black beans
Instructions
- Cook Bacon: Fry the bacon until it is crispy. Once cooked, drain the bacon on a paper towel and crumble it. Keep the bacon grease in the pan for the next step.
- Sauté Vegetables: Add chopped onion, diced celery, and finely chopped garlic to the bacon grease in the pan. Sauté the mixture until the vegetables become tender and fragrant.
- Cook Chicken with Spices: Add the bite-sized chicken breast pieces, cumin, and chili powder to the pan. Sauté the chicken until it is cooked through and no longer pink.
- Add Broth and Vegetables: Pour in half of the chicken broth and add the remaining vegetables including carrots, green chilies, jalapeno, roasted red peppers, black beans, corn, and diced red potatoes. Stir everything together and let it simmer until the vegetables are tender and the soup reduces slightly.
- Finish Cooking Soup: Add the remaining chicken broth and bring the soup to a low boil to meld all the flavors together.
- Thicken Soup: In a separate bowl, stir the corn starch into the half and half until smooth. Slowly add this mixture to the boiling soup while stirring continuously. Continue to maintain a low boil until the soup thickens. For a thicker consistency, add more milk and corn starch as needed. Remove the soup from heat and stir in the sour cream for creaminess.
- Add Cheese and Bacon: Stir in the shredded Mexican cheese mixture until melted and combined. Top the soup with the crumbled crispy bacon. Serve with additional sour cream, cheese, fresh cilantro, and a dash of hot sauce for extra zest if desired.
Notes
- Use frozen or canned corn depending on availability; fresh corn works well in season.
- Adjust the heat by varying the amount of jalapeno and green chilies.
- For a thicker chowder, add extra cornstarch mixed with milk during the thickening step.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with warm tortillas or crusty bread for a complete meal.
