Southwestern Chicken Corn Chowder
Warm up your soul with this hearty Southwestern Chicken Corn Chowder, a bold and creamy comfort food that combines vibrant southwestern flavors with a rich, velvety texture. Tender chunks of diced chicken, sweet corn, and russet potatoes simmer in a spiced broth infused with chili powder, cumin, and paprika, delivering a satisfying depth of flavor. A touch of heavy cream adds luxurious creaminess, while fresh jalapeño and red bell pepper provide just the right amount of heat. Garnished with shredded cheddar cheese, fresh cilantro, and a squeeze of lime, this chowder is as visually appealing as it is flavorful. Ready in under an hour, it’s perfect for cozy weeknight dinners or casual gatherings. Serve it with crusty bread or tortilla chips for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, seeded and minced
- 4 cups chicken broth
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup shredded cheddar cheese, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
- 4 pieces lime wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced chicken breast and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, minced garlic, diced red bell pepper, and minced jalapeño. Sauté for 5 minutes, until the vegetables are softened.
Stir in the cumin, chili powder, paprika, salt, and black pepper, cooking for an additional 1 minute to toast the spices.
Add the chicken broth, frozen corn, and diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
Use a potato masher or immersion blender to lightly mash some of the potatoes in the pot, leaving the chowder slightly chunky.
Stir in the cooked chicken and heavy cream, and let simmer for 5 minutes to heat through.
Taste and adjust seasoning if necessary.
Serve the chowder hot, garnished with shredded cheddar cheese, chopped cilantro, and a squeeze of fresh lime juice.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
