Best 3 Southwestern Chicken Corn Chowder Recipes

Indulge in the tantalizing flavors of the Southwest with this delectable Southwestern Chicken Corn Chowder, a hearty and comforting dish that combines the vibrant flavors of the region with the wholesome goodness of classic chowder. This chowder features tender chicken, sweet corn, and a medley of colorful vegetables simmered in a rich and flavorful broth infused with a blend of spices that capture the essence of the Southwest. The recipe offers a step-by-step guide to creating this delicious chowder, along with variations and serving suggestions to customize it to your taste preferences. Additionally, the article includes a collection of other delectable recipes that explore the diverse culinary landscape of the Southwest, including mouthwatering dishes such as Spicy Black Bean Soup, Chipotle Turkey Chili, and Grilled Corn and Avocado Salad. These recipes showcase the vibrant flavors and fresh ingredients that define Southwestern cuisine, inviting you on a culinary journey through this captivating region.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Southwestern Black Bean and Chicken Corn Chowder image

A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding.

Provided by muddydog

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chicken, cooked and diced (the meat from half of a rotisserie chicken works great)
2 teaspoons minced garlic
1/2 red bell pepper, diced
1/2 medium onion, diced
1 tablespoon butter or 1 tablespoon oil
1 (1 1/4 ounce) package taco seasoning
1 1/4 lbs potatoes, peeled and diced
2 cups frozen corn
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1 cup shredded sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
3 cups low sodium chicken broth
thinly sliced green onion (to garnish)

Steps:

In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
Add diced potatoes, chicken broth and taco seasoning.
Bring to boil then reduce heat to simmer until potatoes are soft.
Use a hand potato masher to mash the potatoes and thicken soup.
Add diced tomatoes (may puree first if desired) and corn.
Add evaporated milk, half and half, shredded cheese and beans.
Cook another 2-3 min, stirring until cheese is melted.
Serve topped with diced green onion.

SOUTHWESTERN CHICKEN CORN CHOWDER

Southwestern Chicken Corn Chowder image

Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder. Don't be discouraged by the list of ingredients. This chowder goes together in no time. The mild green chiles are not spicy at all, so don't hesitate if you can't handle spicy foods. If you do like it spicy, just add hot sauce to taste or spicier chiles.

Provided by bucsgirl24

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1/2 large sweet onion, peeled and chopped into large dice
4 cups chicken broth
2 red potatoes, peeled and cut into 1-inch pieces
1/2 teaspoon oregano
1/2 teaspoon poultry seasoning
1/2 teaspoon chili powder
2 teaspoons salt
2 teaspoons fresh ground pepper
2 (16 ounce) cans whole kernel corn
1 (16 ounce) can creamed corn
1 (4 ounce) can green chilies, drained
2 (8 ounce) chicken breasts, cut into 1 inch pieces
1 cup heavy cream
2 cups cheddar cheese
10 -15 drops hot sauce
1 tablespoon cilantro

Steps:

In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
Serve in bread bowls with additional shredded cheese and cilantro for garnish.
Yield: about 6 servings.

Nutrition Facts : Calories 717.7, Fat 39.5, SaturatedFat 20, Cholesterol 142.3, Sodium 2348.5, Carbohydrate 61.4, Fiber 6.1, Sugar 9.4, Protein 36.7

SOUTHWESTERN CHICKEN CORN CHOWDER

Southwestern Chicken Corn Chowder image

A wonderful soup recipe from "The Pressure Cooker Cookbook" by Toula Patsalis. Can be made without a pressure cooker but cooking time will be longer.

Provided by galcott

Categories Chowders

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/4 lb bacon or 1/4 lb turkey bacon, cut into 1-inch pieces
1/4 cup olive oil
1 large onion, diced
3 garlic cloves, slivered
2 chicken breasts (with or without bone)
16 ounces crushed tomatoes
1/4 cup salsa
1 bell pepper, coarsely chopped (green, red, yellow or orange)
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce (such as Tabasco)
16 ounces whole kernel corn
4 -6 ounces carrots
1/2 cup chopped cilantro
1 tablespoon sherry wine
3 tablespoons all-purpose flour
3 tablespoons butter or 3 tablespoons butter substitute, softened
1 cup half-and-half

Steps:

In a pressure cooker, saute bacon until crisp.
Add oil, onion, garlic and chicken. Saute 3 minutes.
Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.

Nutrition Facts : Calories 500.9, Fat 33.9, SaturatedFat 12.2, Cholesterol 74, Sodium 1387.8, Carbohydrate 31.3, Fiber 4.2, Sugar 7.9, Protein 19.1

Tips:

Mise en Place: Chop and measure all ingredients before starting to cook. This will help the cooking process go smoothly.
Choose Ripe Vegetables: Fresh, ripe vegetables will give your chowder the best flavor. Look for vegetables that are brightly colored and free of blemishes.
Use a Good Quality Broth: The broth is the base of your chowder, so it's important to use a good quality broth. I recommend using a low-sodium chicken broth or vegetable broth.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook the chicken until it's just cooked through, about 10-12 minutes.
Add Corn at the End: Corn is a delicate vegetable and can easily become overcooked. Add the corn to the chowder towards the end of the cooking process, so it retains its sweetness and crunch.
Season to Taste: Season the chowder with salt and pepper to taste. You may also want to add other seasonings, such as chili powder, cumin, or smoked paprika.

Conclusion:

Southwestern chicken corn chowder is a hearty, flavorful soup that's perfect for a cold night. It's made with chicken, corn, vegetables, and a creamy broth. The soup is seasoned with a blend of southwestern spices, such as chili powder, cumin, and smoked paprika. Southwestern chicken corn chowder is a delicious and easy-to-make soup that's sure to please everyone at your table.

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