If you’re craving a hearty, comforting bowl that bursts with bold flavors and just the right amount of kick, then this Southwest Chicken Corn Chowder Recipe is your new best friend in the kitchen. Rich, creamy, and packed with colorful veggies, tender chicken, and smoky bacon, this chowder delivers a festive twist on a classic comfort food. Perfect for cozy nights or sharing with friends and family, every spoonful offers a luscious, satisfying experience that makes you want to come back for seconds and thirds.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to nailing the perfect Southwest Chicken Corn Chowder Recipe. Each element plays a special role in layering flavor, building texture, or adding vibrant pops of color that make this chowder irresistibly inviting.
- Bacon (8 oz): Fried crispy for smoky, savory crunch that enhances the soup’s depth.
- Celery (1 cup, diced): Adds a subtle, fresh crunch and aromatic base to the chowder.
- Onion (½ cup, chopped): Brings sweetness and richness once sautéed in bacon grease.
- Garlic (2 cloves, chopped fine): Infuses a warm, fragrant punch to the mix.
- Boneless skinless chicken breast (3 lb, cut into bite-size pieces): The hearty protein backbone of the soup.
- Chili powder (1 tsp): Provides the essential Southwestern spice for a gentle smoky heat.
- Cumin (½ tsp): Earthy complement to chili powder that deepens the flavor profile.
- Chicken broth (1 28 oz can): The flavorful liquid base that brings everything together.
- Carrots (1 cup, diced): For sweetness and vibrant orange hues against the green and yellow.
- Diced green chilies (8 oz): Adds a mild, tangy heat that’s classic in Southwest cooking.
- Jalapeno (1 large, diced): Kick up the spice level with this fresh pepper.
- Roasted red peppers (1 cup, diced): Sweet and smoky notes that contribute depth and color.
- Black beans (2 cups): Creamy texture and protein that rounds out the chowder’s heartiness.
- Corn (4 cups, canned or frozen): Sweet bursts of juicy kernels that brighten each bite.
- Fresh cilantro (¾ cup, diced): The herbaceous finish that ties the Southwest theme together.
- Red potatoes (3 cups, diced): Tender potatoes add substance and soak up all those delicious flavors.
- Half and half (2 cups): Creates the creamy, velvety base everyone loves in chowder.
- Corn starch (3 tbsp): The perfect thickening agent that gives the soup body without heaviness.
- Sour cream (1 cup): Adds tang and silkiness for a luscious final texture.
- Mexican cheese mixture (2 cups, shredded): Melts into gooey, cheesy goodness that crowns the chowder.
How to Make Southwest Chicken Corn Chowder Recipe
Step 1: Fry Bacon Until Crispy
Start by frying the bacon in a large pot until it turns beautifully crisp. This step not only delivers crunchy bacon bits as a topping but also renders flavorful bacon grease, which will be the cooking base for the soup’s vegetables.
Step 2: Sauté the Aromatics
Using the reserved bacon grease, toss in the diced onion, celery, and finely chopped garlic. Sauté gently over medium heat until they become soft and fragrant, forming the aromatic foundation for your chowder.
Step 3: Cook the Chicken with Spices
Add the bite-size chicken pieces to the pot and sprinkle with chili powder and cumin. Cook until the chicken is no longer pink, allowing it to absorb the warm spices and begin building rich flavor layers.
Step 4: Add Broth and Vegetables, Then Simmer
Pour in half of the chicken broth along with carrots, green chilies, jalapeno, roasted red peppers, black beans, corn, cilantro, and diced potatoes. Stir everything together and let it simmer gently until the vegetables are tender and the chowder develops a lovely, melded flavor.
Step 5: Add Remaining Broth and Bring to Boil
Introduce the rest of the chicken stock to the pot, raising the heat just enough to bring the soup to a low boil. This will enhance the melding of flavors before thickening the chowder.
Step 6: Thicken with Half and Half Mixture and Sour Cream
Mix the cornstarch into the half and half then gradually stir this into the boiling soup to thicken the chowder. If you prefer it thicker, feel free to add more milk combined with cornstarch. Once thickened to your liking, remove from heat and gently stir in the sour cream for creamy tang.
Step 7: Melt Cheese and Add Bacon Topping
Stir in the shredded Mexican cheese mixture, allowing it to melt luxuriously into the warm chowder. Top with the crispy bacon crumbles and serve immediately. For an extra kick, add a dollop of sour cream, a sprinkle of cilantro, and a dash of hot sauce.
How to Serve Southwest Chicken Corn Chowder Recipe
Garnishes
Garnish your chowder with crumbled bacon, a generous handful of fresh cilantro, shredded cheese, and a dollop of sour cream. These touches add layers of flavor and texture that elevate every spoonful.
Side Dishes
This chowder pairs beautifully with warm, crusty bread or tortilla chips to scoop up every last bite. A simple green salad or grilled corn on the cob makes for a balanced, vibrant meal that complements the richness of the chowder.
Creative Ways to Present
Serve the chowder in rustic bowls with a sprinkle of extra chili powder or smoked paprika on top for a beautiful finish. For gatherings, ladle it into small mason jars or mini bread bowls for fun, unexpected presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Southwest Chicken Corn Chowder Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making the next day’s meal even better.
Freezing
You can freeze this chowder in airtight containers for up to 3 months. Just be mindful that the potatoes may soften further after freezing and reheating, but the dish remains delicious and convenient for busy days.
Reheating
Reheat the chowder gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it becomes too thick, add a splash of milk or broth to loosen the texture. Avoid boiling again to keep the sour cream creamy and smooth.
FAQs
Can I make this chowder vegetarian?
Absolutely! Skip the bacon and chicken, and use vegetable broth instead of chicken broth. Add extra beans and perhaps some diced zucchini or sweet potatoes to keep it hearty.
What can I substitute for half and half?
If you don’t have half and half on hand, you can use a mix of whole milk and heavy cream or just whole milk for a lighter option.
How spicy is this chowder?
This chowder has a gentle warmth from the chili powder and jalapeno, but it’s easily adjustable. Leave out the jalapeno or reduce the green chilies if you prefer mild flavors.
Can I use fresh corn instead of canned or frozen?
Fresh corn works wonderfully when in season and will add a lovely sweetness and texture. Just remove kernels from about 4 ears of corn as a fresh alternative.
Is this recipe suitable for meal prep?
Definitely! The Southwest Chicken Corn Chowder Recipe is perfect for meal prep because it reheats well and tastes even better the next day. Portion into containers for quick lunches or dinners throughout the week.
Final Thoughts
This Southwest Chicken Corn Chowder Recipe is a true celebration of comfort food with a zesty, southwestern soul. It’s a recipe that brings warmth to your table and joy to your taste buds, making it perfect for any occasion. So go ahead, dive in, and savor each spoonful of this delicious, crave-worthy chowder—you won’t regret 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
This hearty Southwest Chicken Corn Chowder is a flavorful, comforting soup packed with tender chicken, crispy bacon, fresh vegetables, beans, and melted cheese. Infused with southwestern spices, roasted red peppers, jalapenos, and cilantro, it delivers a perfect balance of spicy, creamy, and savory notes, ideal for a satisfying meal. The chowder is thickened with corn starch mixed into half and half, then finished off with sour cream and cheese for a rich, indulgent taste.
Ingredients
Meat and Proteins
- 8 oz bacon (fried crispy and chopped)
- 3 lb boneless skinless chicken breast (cut into bite-size pieces)
- 2 cups black beans
Vegetables and Spices
- 1 cup celery (diced)
- ½ cup onion (chopped)
- 2 cloves garlic (chopped fine)
- 1 cup carrots (diced)
- 8 oz diced green chilies
- 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)
- 1 tsp chili powder
- ½ tsp cumin
Liquids and Dairy
- 1 (28 oz) can chicken broth
- 2 cups half and half
- 3 tbsp corn starch
- 1 cup sour cream
- 2 cups Mexican cheese mixture (shredded)
Instructions
- Fry Bacon: Fry the bacon in a pan over medium heat until crispy. Remove and drain the bacon on paper towels, then crumble. Retain the bacon grease in the pan for the next steps.
- Sauté Vegetables: Add the chopped onion, diced celery, and finely chopped garlic to the bacon grease. Sauté over medium heat until the vegetables are tender and fragrant.
- Cook Chicken with Spices: Add the bite-sized chicken pieces to the pan along with chili powder and cumin. Sauté until the chicken is fully cooked through and lightly browned.
- Add Broth and Vegetables: Pour in half of the chicken broth and add the carrots, diced green chilies, jalapeno, roasted red peppers, black beans, corn, potatoes, and cilantro. Stir well and simmer until the vegetables are tender and the soup has reduced slightly.
- Add Remaining Broth: Pour in the remaining chicken broth, then bring the soup to a low boil to evenly heat through all ingredients.
- Thicken Soup: Mix corn starch into the half and half until smooth, then gradually stir this mixture into the boiling soup. Continue boiling gently until the chowder thickens to your desired consistency. For a thicker chowder, optionally add an additional ½ to 1 cup milk mixed with more corn starch.
- Finish with Dairy: Remove the soup from heat and stir in the sour cream until fully incorporated. Then fold in the shredded Mexican cheese mixture so it melts evenly throughout the chowder.
- Serve: Ladle the chowder into bowls and top with the crumbled crispy bacon. Serve with extra sour cream, chopped cilantro, additional cheese, and a dash of hot sauce if desired for added zest and garnish.
Notes
- Retaining the bacon grease to cook the vegetables adds robust flavor to the chowder.
- The spice level can be adjusted by modifying the amount of jalapeno and chili powder.
- Feel free to substitute half and half with heavy cream or whole milk for a richer or lighter chowder respectively.
- Using fresh corn will add sweetness but canned or frozen corn works well and is convenient.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully on stovetop or microwave.
