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If you’re looking for a hearty, soul-warming meal that bursts with bold flavors and comforting textures, this Southwest Chicken Corn Chowder Recipe is an absolute must-try. Combining tender chicken, smoky bacon, sweet corn, and a lively blend of spices, it’s a dish that feels like a warm hug on a chilly day. The creamy chowder balances a playful kick from jalapeños and green chilies with the earthy goodness of black beans and potatoes, making every spoonful a satisfying celebration of vibrant Southwest-inspired flavors.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients — each one plays a crucial role in creating the perfect harmony of taste, texture, and color. From the crispy bacon that adds smoky depth to the fresh cilantro’s bright finish, these components come together effortlessly to make a chowder you’ll want to make on repeat.
- Bacon (8 oz, fried crispy and chopped): Provides a smoky crunch that’s the foundation of this chowder’s rich flavor.
- Celery (1 cup, diced): Adds a subtle crunch and fresh aromatics to balance the richness.
- Onion (½ cup, chopped): Delivers sweetness and depth when sautéed in bacon grease.
- Garlic (2 cloves, finely chopped): Boosts the savory notes with a gentle pungency.
- Boneless skinless chicken breast (3 lb, cut into bite-size pieces): The hearty protein centerpiece that soaks up all the flavors.
- Chili powder (1 tsp): Adds a warm, smoky warmth without overpowering.
- Cumin (½ tsp): Brings an earthy, slightly nutty taste that’s key in Southwest cuisine.
- Chicken broth (1 – 28 oz can): The flavorful liquid base that ties the chowder together.
- Carrots (1 cup, diced): Offers sweetness and a vibrant splash of color.
- Diced green chilies (8 oz from canned): Contributes a mild heat and a bit of zest.
- Jalapeño (1 large, diced): Kicks up the spiciness with just the right amount of fire.
- Roasted red peppers (1 cup, diced): Adds smoky sweetness and a gorgeous red hue.
- Black beans (2 cups): Provides hearty texture and protein for a fuller bowl.
- Corn (4 cups, canned or frozen): Sweet bursts of flavor that make this chowder feel fresh and summery.
- Fresh cilantro (¾ cup, diced): Brightens the final dish with herbal freshness.
- Red potatoes (3 cups, diced): Creates a creamy, velvety body to the soup.
- Half and half (2 cups): Enriches the chowder with luscious creaminess.
- Corn starch (3 tbsp): Thickens the chowder to the perfect consistency.
- Sour cream (1 cup): Adds tang and silkiness at the end of cooking.
- Mexican cheese mixture (2 cups, shredded): Melts in beautifully for a cheesy, satisfying finish.
How to Make Southwest Chicken Corn Chowder Recipe
Step 1: Crispy Bacon Perfection
Start by frying the bacon until it’s nice and crispy – this isn’t just for flavor but also texture. Once cooked, drain it on paper towels and crumble it up, making sure to save the bacon grease in the pan for the next step. That bacon fat is liquid gold and will infuse incredible flavor into your veggies.
Step 2: Sautéing the Aromatics
Using the reserved bacon grease, sauté the onion, celery, and garlic until tender and fragrant. This step builds the aromatic base of the chowder and ensures every bite is packed with savory goodness.
Step 3: Cooking the Chicken with Spices
Add the chicken pieces along with chili powder and cumin to the pan. Sauté everything until the chicken is thoroughly cooked and coated in the spices, locking in layers of warm, smoky flavor.
Step 4: Adding Vegetables and Broth
Pour in half of the chicken broth, then stir in the carrots, diced green chilies, jalapeño, roasted red peppers, black beans, corn, cilantro, and red potatoes. Let the mixture simmer gently until the vegetables soften and the soup reduces slightly, blending the diverse flavors perfectly.
Step 5: Bringing It All Together
Add the remaining chicken broth and bring the chowder to a low boil. This step helps meld the ingredients and start building the chowder’s signature creamy texture.
Step 6: Thickening with Half and Half
Whisk the corn starch into the half and half before slowly adding it to the pot. Stir continuously as the soup simmers at a low boil until thickened to your liking. If you want it creamier or thicker, feel free to add milk mixed with extra cornstarch. Remove the pot from heat and stir in the sour cream for that tangy richness.
Step 7: Melting Cheese and Adding Final Touches
Finally, stir in the shredded Mexican cheese mixture until melted and gooey. Top each serving with the crumbled bacon and a dollop of sour cream. For an extra punch, scatter fresh cilantro, add more cheese, or sprinkle a dash of hot sauce right before serving.
How to Serve Southwest Chicken Corn Chowder Recipe
Garnishes
Garnishes are where this chowder really shines. A sprinkle of fresh cilantro adds vibrant color and brightness, while extra shredded cheese melts slightly on the hot soup, enhancing creaminess. Don’t skip the crumbled bacon on top—it delivers that irresistible crunch and smoky punch every bowl deserves.
Side Dishes
Pairing the chowder with warm, crusty bread or spicy cornbread makes for a complete, satisfying meal. A crisp green salad with a tangy lime vinaigrette also cuts through the chowder’s richness beautifully, balancing flavors and textures on the plate.
Creative Ways to Present
Serve this Southwest Chicken Corn Chowder Recipe in rustic bread bowls for a fun twist, or ladle it into individual crock bowls with garnishes artistically arranged on top. For cozy gatherings, a large communal pot invites everyone to dive in family-style, making it an inviting centerpiece for any occasion.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve freshness and maintain the chowder’s robust flavors. The ingredients may continue to meld overnight, making the next-day taste even better.
Freezing
To freeze, cool the chowder completely before transferring it into freezer-safe containers. It freezes well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor retention.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching and to restore the creamy texture. If the chowder thickened too much during storage, simply add a splash of milk or broth to loosen it up as you warm it through.
FAQs
Can I use rotisserie chicken instead of raw chicken breast?
Absolutely! Using rotisserie chicken is a great shortcut. Just add it after sautéing your aromatics and spices so it warms through without overcooking.
What can I substitute if I don’t have half and half?
You can use equal parts whole milk and heavy cream as a substitute. This will maintain the creamy texture that half and half provides in the chowder.
Is this recipe spicy, and how can I adjust the heat?
The jalapeño and green chilies give the chowder mild to moderate heat, but you can easily control the spice level by reducing or removing the jalapeño and using mild green chilies.
Can I make this vegetarian?
Definitely! Replace chicken with extra beans or hearty vegetables like zucchini, and swap chicken broth for vegetable broth. Omit bacon or use a smoky plant-based alternative.
What’s the best way to reheat without losing flavor or texture?
Reheat slowly on the stovetop, stirring often, and add a little broth or milk if it becomes too thick. Avoid microwaving quickly as it may cause the dairy to separate.
Final Thoughts
This Southwest Chicken Corn Chowder Recipe is more than just a meal—it’s an invitation to savor rich, layered flavors and cozy moments. Whether you’re warming up after a long day or feeding a crowd, it delivers comfort with a satisfying southwestern flair. Don’t hesitate to dive in and make it your weeknight favorite—you’ll be so glad you did!
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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 combines crispy bacon, tender chicken, fresh vegetables, and a blend of southwestern spices in a creamy, comforting soup. Perfect for chilly days, this chowder offers a satisfying mix of textures and bold flavors, finished with melted cheese and fresh cilantro.
Ingredients
Meat and Protein
- 8 oz bacon (fried crispy and chopped)
- 3 lb boneless skinless chicken breast (cut into bite-size pieces)
Vegetables and Aromatics
- 1 cup celery (diced)
- ½ cup onion (chopped)
- 2 cloves garlic (chopped fine)
- 1 cup carrots (diced)
- 1 large jalapeño (diced)
- 3 cups red potatoes (diced)
- 4 cups corn (canned or frozen)
- 8 oz diced green chilies
- 1 cup roasted red peppers (diced)
- ¾ cup fresh cilantro (diced about 2–3 large sprigs)
- 2 cups black beans
Liquids and Dairy
- 1 (28 oz) can chicken broth
- 2 cups half and half
- 1 cup sour cream
- 2 cups Mexican cheese mixture (shredded)
Seasonings and Thickeners
- 1 tsp chili powder
- ½ tsp cumin
- 3 tbsp corn starch
Instructions
- Cook Bacon: Fry the bacon in a large pot or skillet until crispy. Remove the bacon and drain on paper towels. Crumble the crispy bacon and set aside. Do not discard the bacon grease as it will be used for sautéing.
- Sauté Aromatics: In the same pot with the bacon grease, add chopped onion, diced celery, and minced garlic. Sauté over medium heat until the vegetables are tender and fragrant, about 5-7 minutes.
- Cook Chicken with Spices: Add the bite-sized chicken pieces to the pot along with cumin and chili powder. Stir and cook until the chicken is cooked through, ensuring it’s no longer pink in the center.
- Add Broth and Vegetables: Pour in half of the chicken broth. Then add the diced carrots, potatoes, green chilies, jalapeño, roasted red peppers, black beans, corn, and diced cilantro. Stir well to combine. Bring the mixture to a simmer and cook until the vegetables are tender and flavors meld, about 20-25 minutes.
- Add Remaining Broth and Boil: Pour in the remaining chicken broth and bring the soup to a low boil, preparing to thicken it.
- Thicken Chowder: Mix the corn starch into the half and half until smooth, then stir it into the boiling soup slowly. Continue to boil gently until the chowder thickens to your liking. For thicker soup, add additional milk and corn starch mixture as needed. Remove the pot from heat and fold in the sour cream for creaminess.
- Finish with Cheese and Bacon: Stir the shredded Mexican cheese into the chowder until melted and well combined. Top each serving with the reserved crumbled bacon. Optionally garnish with extra sour cream, cheese, chopped cilantro, and a dash of hot sauce for added zest.
Notes
- Use either canned or frozen corn based on convenience; both work well.
- Adjust the heat level by controlling the amount of jalapeño and green chilies.
- For a lighter version, substitute half and half with milk and reduce the cheese quantity.
- Can be made a day ahead; flavors improve after resting overnight.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely.
