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
Scale
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.
