Hearty & Easy Southwest Chicken Corn Chowder: Your New Favorite Weeknight Meal
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Discover your next go-to weeknight meal with this incredibly easy and richly flavored Southwest Chicken Corn Chowder. This hearty soup is designed for maximum flavor with minimal effort, making it a perfect choice for busy evenings. If you happen to have leftover cooked chicken, you can whip up this comforting chowder in under 30 minutes, transforming simple pantry staples into a delicious and satisfying family dinner.
Imagine a velvety smooth chowder, brimming with tender chunks of chicken, sweet bursts of corn, a gentle warmth from green chilies, and the irresistible creaminess of melted Monterey Jack cheese. This recipe doesn’t just promise speed; it delivers a comforting bowlful that tastes like it simmered for hours, thanks to the harmonious blend of Southwestern ingredients. It’s a vibrant, inviting dish that brings a touch of Tex-Mex flair to your dinner table, appealing to both adults and children alike.
This Southwestern corn chowder recipe was born from a desire to create simple, one-pot meals that are both convenient and packed with flavor. In today’s fast-paced world, having quick-prep recipes is essential for nourishing your family without the stress. This chowder is a prime example of achieving gourmet taste with minimal fuss. If you’re a fan of efficient and tasty stovetop cooking, be sure to explore our other effortless recipes like the flavorful Creamy Chicken Enchilada Soup, the wonderfully comforting Hash Brown Potato Soup, and the bright Mediterranean Chicken with Capers. Each offers a unique flavor profile and the same commitment to ease.
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Watch the Recipe Video: Southwest Chicken Corn Chowder
Essential Ingredients for Your Creamy Southwest Chicken Corn Chowder
Creating this rich and flavorful chowder is surprisingly simple, thanks to a carefully selected list of ingredients that perfectly capture the essence of Southwestern cuisine. Each component contributes to the soup’s distinctive taste, creamy texture, and hearty appeal.
For the Chicken Corn Chowder Base:
Boneless, skinless chicken breasts – These provide lean, tender protein, forming the core of this hearty chowder. To streamline your cooking and get dinner on the table even faster, feel free to use pre-cooked chicken, such as shredded rotisserie chicken or leftover baked chicken. If your family prefers the richer flavor and slightly more forgiving texture of dark meat, boneless, skinless chicken thighs are an excellent and equally delicious substitute.
Oil – A good cooking oil is necessary for sautéing the chicken and aromatic garlic. I often use avocado oil due to its high smoke point and neutral flavor profile, which allows the other ingredients to shine. However, any standard vegetable oil you have in your pantry, such as canola, grapeseed, or sunflower oil, will work effectively.
Garlic – Fresh garlic is a non-negotiable for building a flavorful foundation. Its pungent aroma and savory depth are crucial. While pre-minced garlic is convenient, mincing whole cloves yourself yields a superior, more vibrant flavor. A chef’s trick: flatten the garlic clove with the side of a knife before mincing; it makes peeling and chopping much easier.
Chicken broth – This liquid forms the savory base of our chowder, infusing it with fundamental flavor. Homemade chicken broth will always offer the richest taste, but high-quality boxed or canned chicken broth is a convenient and perfectly acceptable alternative for everyday cooking. Opt for a low-sodium variety to better control the overall saltiness, especially since cheese will also be added.
Half and half – This dairy component is key to achieving the chowder’s luxurious, creamy texture and rich mouthfeel. Half and half, as the name suggests, is a blend of half heavy cream and half whole milk. If you don’t have it on hand, you can easily create your own by combining equal parts heavy cream and whole milk. This often leads to playful pondering about the true nature of “fat-free half and half” – a fascinating oxymoron!
Shredded Monterey Jack cheese – Monterey Jack is an ideal cheese for this chowder, known for its mild, buttery flavor and exceptional melting capabilities. It integrates seamlessly into the soup, contributing to its luscious, cheesy character. For the smoothest melt and best flavor, I highly recommend shredding a block of cheese yourself, as pre-shredded varieties often contain anti-caking agents that can hinder a perfectly smooth texture.
Canned creamed style corn – This is a fantastic ingredient that serves a dual purpose: it adds a delightful sweetness that balances the savory elements and contributes natural starch to thicken the chowder, creating a wonderfully velvety consistency. If you prefer to reduce sugar content or use fresh ingredients, you can partially thaw a bag of frozen yellow corn and blend about half of the kernels with an immersion blender or standard blender before adding to the pot.
Diced green chilies – A signature ingredient in Southwestern cuisine, these chilies provide a mild, earthy spice and a subtle tang without overwhelming the palate. They are a delicious and integral addition to this dish, which is why I consistently keep them stocked in my pantry, alongside other essential non-perishable staples for quick meal solutions.
Diced pimientos – Pimientos are a mild, sweet variety of red pepper, distinct from bell peppers, offering a lovely sweetness and a vibrant red color. They add a unique flavor nuance and visual appeal to the chowder. These peppers are primarily grown in Georgia, also famous for its Vidalia onions, and are commonly available canned and pre-diced for convenience.
For a Perfect Garnish:
- Fresh chopped cilantro – Essential for a pop of fresh, herbaceous flavor and bright color, offering a refreshing contrast to the rich chowder.
- Tortilla chips – Provide a satisfying crunch and are perfect for scooping up every last drop of this creamy soup.
- Additional garnishes like a dollop of sour cream or Greek yogurt, and slices of fresh avocado, will further enhance the creamy texture and add healthy fats, making each spoonful even more indulgent.
Refer to the comprehensive recipe card below for precise quantities and detailed nutritional information.
Step-by-Step: How to Prepare Your Delicious Southwest Chicken Corn Chowder
Crafting this savory and cheesy Southwest Chicken Corn Chowder is an straightforward process, designed for efficiency without compromising on flavor. Follow these simple steps to bring a taste of the Southwest to your table in no time.
Step 1: Cook the Chicken. Begin by cutting your boneless, skinless chicken breasts into uniform bite-size pieces. In a large soup pot or Dutch oven, warm your chosen cooking oil over medium-high heat. Add the chopped chicken to the hot oil and sauté until it is thoroughly cooked through, exhibiting a lovely light golden-brown color on the exterior. This browning step is crucial as it develops a deeper, richer flavor in the chicken, which then permeates the entire chowder. For an even quicker meal, if you’re using pre-cooked chicken (leftovers or rotisserie), simply add it to the pot to warm through during the garlic sautéing stage (next step).
Step 2: Infuse with Garlic. Once the chicken is cooked, add the freshly minced garlic to the pot with the chicken. Continue to sauté for just 1 to 2 minutes, stirring constantly to prevent sticking or burning. The goal here is for the garlic to become tender and beautifully fragrant, releasing its aromatic oils into the pot. Be vigilant, as burnt garlic can impart a bitter taste to your chowder, so keep the heat moderate.
Step 3: Simmer with Broth. Next, pour the chicken broth into the pot, stirring well to combine it with the sautéed chicken and garlic. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pot with a lid and allow it to cook for approximately 5 minutes. This simmering stage is important for allowing the flavors to marry and deepen, ensuring the chicken absorbs all the savory goodness from the broth and aromatics.
Step 4: Create the Creamy Base. Now, it’s time to add the rich, creamy elements that make this chowder so irresistible. Stir in the half and half, the generously shredded Monterey Jack cheese, the canned creamed-style corn, and the well-drained diced green chilies. Continue to cook this mixture gently over very low heat, stirring constantly, until the cheese has completely melted into a smooth, luscious consistency and the chowder is beautifully creamy. It is crucial to maintain low heat during this phase to prevent the dairy from curdling or scorching at the bottom of the pan. If you notice any sticking, immediately reduce the heat and continue stirring.
Step 5: Final Touches and Serving. To complete your chowder, stir in the 4 ounces of drained diced pimientos. These add a touch of sweetness, a mild peppery note, and a beautiful pop of color. Allow the chowder to heat through for another minute or two, ensuring all ingredients are well incorporated and piping hot. Give it a taste and adjust any seasonings if needed. Serve this delightful Southwest Chicken Corn Chowder immediately, garnishing generously with fresh chopped cilantro and a handful of crunchy tortilla chips for an authentic finish and delightful textural contrast. Enjoy every warm, flavorful spoonful of your homemade creation!
This vibrant and satisfying soup serves as a complete meal on its own, but it also pairs beautifully with a fresh, crisp green salad or warm, buttery cornbread. The combination of creamy soup, tender chicken, and crunchy garnishes creates an incredibly satisfying and memorable dining experience that your entire family will cherish.
Customize Your Southwest Chicken Corn Chowder: Creative Variations
The beauty of this chicken corn chowder recipe lies in its incredible flexibility. It serves as a fantastic foundation that can be easily adapted to suit your personal preferences, dietary restrictions, or simply what you have available in your kitchen. Don’t hesitate to get creative and make this chowder uniquely yours!
Spice it up – For those who love an extra kick, there are numerous ways to elevate the heat. Consider adding finely chopped fresh jalapeños or serrano peppers when you sauté the garlic; their spice will mellow slightly as they cook. A pinch of cayenne pepper, a dash of chili powder, or a few drops of your favorite hot sauce stirred in at the end can also add a fiery punch. As a garnish, crispy fried jalapeños (available bottled or made fresh) provide both heat and a delightful textural contrast.
Tone it down – If you prefer a milder version, or if you’re cooking for kids or individuals sensitive to spice, simply omit the diced green chilies altogether. The chowder will still retain its rich, creamy, and sweet corn flavors, offering a comforting experience without any heat.
Pump up the flavor – To introduce even more depth and complexity, consider adding a can of fire-roasted tomatoes (drained and diced) for a smoky, tangy layer. Sautéing a small diced onion or bell pepper along with the chicken can enhance the aromatic profile. For a more robust Southwestern essence, incorporate additional spices like smoked paprika, ground cumin, and a touch of onion powder to taste. A squeeze of fresh lime juice just before serving can also brighten and balance all the rich flavors.
Make it vegetarian – This chowder is wonderfully adaptable for a vegetarian diet. Replace the chicken broth with vegetable broth, and instead of chicken, use diced potatoes (cook them until tender before adding other ingredients) or canned cannellini beans for a protein-rich alternative. Cannellini beans, in particular, offer a satisfying texture that mimics chicken well in creamy dishes. Other vegetables like zucchini, bell peppers, or even mushrooms can also be added.
Switch up the garnish – Beyond cilantro and tortilla chips, the garnish possibilities are endless. Slices of perfectly ripe avocado add a luscious, creamy counterpoint and healthy fats, complementing any Southwestern dish beautifully. A dollop of cool sour cream or plain Greek yogurt offers a refreshing tang, while chopped green onions or chives provide a mild oniony bite. A sprinkle of crumbled cotija cheese or a drizzle of your favorite salsa can also take your chowder to the next level.
Use what you have – This recipe is incredibly forgiving, encouraging you to use ingredients already in your pantry or fridge. If Monterey Jack cheese isn’t available, shredded cheddar cheese (mild or sharp) or a Mexican blend will work just fine. Have an expiring red bell pepper, a forgotten onion, or some black beans? Chop them up and sauté them with the chicken, or stir them into the simmering chowder. This adaptability helps reduce food waste and maximizes convenience.
Storage & Meal Prep Instructions for Convenience
This Southwest Chicken Corn Chowder is an ideal candidate for meal prepping and enjoying as delicious leftovers. Proper storage techniques will ensure its flavors remain vibrant and its texture appealing for days after preparation.
Storing Leftovers: Any remaining chowder should be transferred to an airtight container and stored in the refrigerator. It will maintain its delicious quality for 4-5 days. When you’re ready to enjoy it again, gently reheat the chowder on the stovetop over low heat, stirring frequently to ensure even warming. If the soup has thickened considerably in the fridge, you can easily restore its desired consistency by stirring in a splash of extra chicken broth or milk while reheating.
Meal Prepping for the Freezer: For advanced meal preparation, you can freeze components of this chowder, with a recommended approach for best results. First, sauté the chicken and garlic as instructed in the recipe. Once these cooked ingredients have cooled completely, place them into a freezer-safe bag or container (I highly recommend durable reusable silicone bags for their convenience and eco-friendliness) along with the diced green chilies and pimientos. Label the bag clearly with the recipe name and date, then freeze for up to six months. This method keeps the dairy separate until cooking, which helps prevent potential separation or graininess that can sometimes occur when freezing dairy-rich soups.
Southwest Chicken Corn Chowder Freezer Kit Date____________________
To prepare: Thaw contents of bag overnight in the refrigerator. Transfer the thawed mixture to a large pot or Dutch oven. Add 1-½ cups chicken broth and heat to a boil. Reduce heat to low and cover; simmer for 5 minutes. Stir in 2 cups half and half, 3 cups shredded Monterey Jack cheese, and 29.5 ounces canned creamed-style corn. Bring to a gentle simmer, stirring frequently until the cheese is melted and the chowder is heated through. Serve garnished with your preferred toppings (fresh cilantro, tortilla chips, avocado slices, sour cream, etc.).
While freezing the complete chowder is an option, dairy-based soups can occasionally undergo textural changes, such as slight separation or a grainy consistency, upon thawing and reheating. Therefore, our preferred meal prep strategy for this recipe focuses on freezing only the solid components. This approach perfectly aligns with our philosophy of utilizing fast ingredients and optimizing freezer space for maximum convenience. By preparing and freezing just the chicken and garlic in advance, your remaining prep work on cooking day is minimal: simply open your cans, add the liquids and cheese, and heat. This method guarantees a consistently fresh-tasting, perfectly creamy chowder every time with virtually no last-minute fuss.
Frequently Asked Questions About Chicken Corn Chowder
What defines a chowder?
A chowder is a distinct type of hearty, thick soup, typically characterized by a creamy or milk-based broth and chunky, chopped ingredients rather than being smoothly puréed. While often featuring seafood, many variations, like this one, include chicken, corn, and potatoes, creating a substantial and satisfying meal in a bowl.
Where did corn chowder originate?
While the concept of chowders has roots stretching back centuries to fishing communities in France and England, corn chowder as we know it is distinctly American. Its first documented appearance in a cookbook was in the 1884 edition of Mrs. Lincoln’s Boston Cook Book: What to Do and What Not to Do in Cooking by Mary Lincoln of the Boston Cooking School (page 157). Given the prominence of corn cultivation in the American South and Midwest, corn chowder quickly became a popular and beloved staple for both home cooks and restaurants, inspiring numerous regional adaptations like this Southwest version.
Can I make this chowder in a slow cooker?
Yes, this recipe can be adapted for a slow cooker, though some initial stovetop searing is recommended for flavor. First, sauté the chicken and garlic in a pan as directed. Then, transfer them to your slow cooker along with the chicken broth, creamed corn, green chilies, and pimientos. Cook on low for 3-4 hours or on high for 1.5-2 hours. Stir in the half and half and shredded Monterey Jack cheese during the final 30 minutes of cooking, stirring until fully melted and creamy. This helps prevent the dairy from curdling due to prolonged high heat.
What are the best side dishes to serve with Southwest Chicken Corn Chowder?
This hearty chowder is quite substantial on its own, but it pairs beautifully with light, complementary side dishes. A crisp green salad with a zesty lime vinaigrette offers a refreshing contrast. Warm cornbread or jalapeño cheddar cornbread is a classic choice, perfect for soaking up the creamy soup. For a simpler option, a fresh fruit salad can balance the richness. And, of course, a bowl of extra tortilla chips for dipping is always a good idea!
Recipe: Southwest Chicken Corn Chowder
Southwest Chicken Corn Chowder
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons oil (e.g., avocado, canola, or vegetable)
- 1 teaspoon freshly minced garlic (about 2 cloves)
- 1 ½ cups chicken broth (low-sodium recommended)
- 2 cups half and half
- 3 cups shredded Monterey Jack cheese (freshly shredded for best melt)
- 29.5 ounces canned creamed-style corn
- 4.5 ounces diced green chilies, drained well
- 4 ounces diced pimientos, drained well
- fresh chopped cilantro, for garnish
- tortilla chips, for garnish
Instructions
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Mince 1 teaspoon garlic cloves (about 2 cloves). Set aside.
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Chop 1 pound boneless, skinless chicken breasts into uniform bite-size pieces.
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In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add the chopped chicken and sauté until it is cooked through and lightly golden. If using cooked chicken, simply heat it through, then proceed to add the garlic. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
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Pour in 1 ½ cups chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 5 minutes to allow flavors to meld.
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Stir in 2 cups half and half, 3 cups shredded Monterey Jack cheese, 29.5 ounces canned creamed-style corn, and 4.5 ounces drained diced green chilies. Cook and stir gently over low heat until the cheese is completely melted and the chowder is smooth and creamy. Ensure the heat is low to prevent sticking or scorching the dairy. Finally, stir in 4 ounces drained diced pimientos and heat through for another minute.
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Serve this hearty chowder immediately. Garnish generously with fresh chopped cilantro and tortilla chips, if desired, for added flavor and crunch.