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
Scale
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.
