Southwest Chicken Corn Chowder
A creamy, cozy chowder loaded with tender chicken, sweet corn, green chiles, and Southwest spices—finished with rich cream and perfect for topping with cheese or tortilla strips.
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 can corn 15 oz, with juice
- 1 can green chiles 4 oz
- 1 small onion diced
- 2 garlic cloves minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 3 cups chicken broth
- 4 oz cream cheese softened
- 1 cup heavy cream or milk
Optional Toppings
- Shredded cheese
- Cilantro
- Green onions
- Tortilla strips
Instructions
- In a large pot, sauté onion and garlic in oil.
- Add cumin, chili powder, corn, chiles, and chicken. Stir well.
- Pour in broth and simmer 10–15 minutes.
- Stir in cream cheese until melted, then add cream.
- Adjust seasoning and serve hot with toppings.
- See full steps with tips & photos → https://wimpysdiner.net/southwest-chicken-corn-chowder/
Notes
- Rotisserie chicken works great for convenience and extra flavor.
- For a lighter version, substitute milk for the cream and use light cream cheese.
- Add a diced jalapeño or hot sauce if you prefer more heat in your chowder.