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This cheesy Southwest chicken corn chowder is a super easy weeknight soup. If you have leftover cooked chicken, you can have this hearty corn chowder ready in under 30 minutes.
This Southwestern corn chowder recipe was inspired by my continual effort to create easy stove top meals that can be made with minimal prep and a short cooking time. Other easy prep stovetop recipes include my Chicken Enchilada Soup, Hash Brown Potato Soup, and Mediterranean Chicken with Capers.
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What you need to make Southwest Chicken Corn Chowder
For the chicken corn chowder:
Boneless, skinless chicken breasts - You can jumpstart the recipe with leftover cooked chicken. If your family prefers dark meat, you can use boneless thighs in this recipe.
Oil - I typically use avocado oil for its high smoke point, but any vegetable oil is fine.
Garlic - I always use whole garlic that I mince myself. It is easier to mince if you flatten it with the side of a knife first.
Chicken broth - Homemade is always more flavorful, but boxed or canned is fine.
Half and half - You can also use one cup of cream and one cup of whole milk, which is the where half and half gets its name (half cream, half milk)... which leads me to my continual pondering of what "fat-free half and half" even is.
Shredded Monterey Jack cheese
Canned creamed style corn - This adds quite a bit of sweetness to the soup. If you prefer to avoid the higher sugar amount, you could partially thaw a bag of frozen yellow corn and blend it in a blender or with an immersion blender until at least half the kernels are pulverized.
Diced green chilies - These are a delicious addition to any southwestern style dish so I keep them on hand at all times (here's a list of non-perishables I keep on hand).
Diced pimientos - Pimientos are a mild variety of the red pepper family with a distinctive flavor and are primarily grown in Georgia, which is also home to the famous Vidalia onion.
For garnish:
- fresh chopped cilantro
- tortilla chips
See recipe card for quantities.
How to make Southwest Chicken Corn Chowder
Chop chicken into bite-size pieces and sauté in oil over medium high heat in a large soup pot until cooked through. You can shave time off this recipe by starting with chopped or shredded cooked chicken and adding it at the same time as the garlic (next step).
Add minced garlic and sauté until garlic is tender.
Add the chicken broth and heat to a boil. Reduce heat and cover; simmer for about 5 minutes.
Add half and half, shredded Monterey jack cheese, creamed-style corn, and drained diced green chilies. Cook and stir gently over low heat until the cheese is melted, making sure to reduce heat if you notice any sticking on the bottom of the pan.
Stir in 4 ounces drained diced pimientos. Heat through, and serve garnished with chopped cilantro and tortilla chips.
Make it your own
This chicken corn chowder recipe is flexible and you can easily adapt it to make it your own.
Spice it up - If you like things spicy, try adding some chopped jalapeños when you sauté the garlic, or add a dash of cayenne pepper. Crispy jalapeños would make a great garnish that adds kick.
Tone it down - If you prefer a mild version, omit the green chilies.
Pump up the flavor - A can of fire-roasted tomatoes (drained) will add depth of flavor without any extra work. For even more flavor, add garlic salt and ground cumin to taste.
Make it vegetarian - For a vegetarian version, swap the vegetable broth for the chicken broth and use diced potatoes or cannelloni beans instead of chicken (cannelloni beans make a great substitute for chicken in all kinds of recipes).
Switch up the garnish - Perfectly ripe avocado slices enhance any Southwestern style dish, especially when paired with sour cream. Chopped green onions also make a nice garnish for this and other Southwestern recipes.
Use what you have - Don't have Monterey Jack cheese? Cheddar cheese will work fine. Have a red bell pepper or onion on its last leg? Chop it and sauté it with the chicken. You could add black beans as well.
Storage & meal prep instructions
Store leftovers in the refrigerator for 4-5 days in an airtight container.
To meal-prep Southwest Chicken Corn Chowder for the freezer, sauté the chicken and garlic, then place it into a freezer bag (I prefer reusable silicone bags) with the other solid ingredients. Label as follows and freeze for up to six months.
Southwest Chicken Corn Chowder     Date____________________
Thaw contents of bag overnight in fridge. Place in a large pot or Dutch oven with 1-½ cups chicken broth and heat to a boil. Reduce heat and cover; simmer for 5 minutes. Add 2 cups half and half. Bring to a simmer, stirring frequently. Serve garnished with your preferred toppings (cilantro, tortilla chips, avocado, etc.).
Because this soup is so quick and easy to prepare, you might consider our method of using fast ingredients rather than meal prepping for the freezer. By simply cooking your chicken in advance with the garlic and freezing that, you take up less space in the freezer and the only remaining prep is to open your cans and heat.
FAQ
What defines a chowder?
A chowder is a soup with a base of broth and cream that features chopped ingredients rather than purées.
Where did corn chowder originate?
Although chowders have been around for hundreds of years, corn chowder was first published in a cookbook 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). The prominence of corn in the American south and midwest has made corn chowders popular for both home cooks and restaurants.
Recipe
Southwest Chicken Corn Chowder
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons oil
- 1 teaspoon garlic cloves (about 2 cloves)
- 1 ½ cups chicken broth
- 2 cups half and half
- 3 cups shredded Monterey jack cheese
- 29.5 ounces canned creamed-style corn
- 4.5 ounces diced green chilies (drained)
- 4 ounces diced pimientos (drained)
- fresh chopped cilantro
- tortilla chips, for garnish
Instructions
- Mince 1 teaspoon garlic cloves (about 2 cloves).
- Chop 1 pound boneless, skinless chicken breasts into bite-size pieces.
- In a large pot, sauté chicken in 2 tablespoons oil until cooked through. Add garlic and sauté for 1-2 minutes.
- Add 1 ½ cups chicken broth; bring to boil. Reduce heat and cover. Simmer for 5 minutes.
- Add 2 cups half and half, 3 cups shredded Monterey jack cheese, 29.5 ounces canned creamed-style corn, and 4.5 ounces diced green chilies (drained). Cook and stir gently over low heat until the cheese is melted, making sure to reduce heat if you notice any sticking on the bottom of the pan. Stir in 4 ounces diced pimientos (drained).
- Serve immediately. Garnish with tortilla chips and fresh chopped cilantro, if desired.
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