Southwest Style Chicken And Corn Chowder

Southwest Style Chicken and Corn Chowder

This hearty chowder is packed with flavorful chicken, sweet corn, and a touch of smoky spice. It’s perfect for a chilly day or a comforting meal anytime.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced (optional: poblano pepper for more heat)
• 1 jalapeño pepper, seeded and diced (optional)
• 6 slices bacon, chopped
• 4 cups chicken broth
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 (15 oz) can diced tomatoes with green chiles (undrained)
• 1 (10.75 oz) can cream of corn soup
• 1 (10.75 oz) can cream of poblano pepper soup (or another cream of roasted pepper soup)
• 1 cup frozen corn
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• Salt and freshly ground black pepper to taste
• Chopped fresh cilantro, for garnish (optional)
• Lime wedges, for garnish (optional)
• Shredded cheddar cheese, for garnish (optional)
• Crispy tortilla strips, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper (if using), and jalapeño (if using). Sauté for 5-7 minutes, or until softened.
2. Add bacon and cook for another 5-7 minutes, or until crisp. Drain off any excess fat.
3. Pour in chicken broth, diced tomatoes with green chiles, cream of corn soup, cream of poblano pepper soup, frozen corn, chili powder, and cumin. Stir to combine.
4. Bring to a simmer and cook for 10 minutes.
5. Add shredded chicken and heat through for another 5 minutes. Season with salt and pepper to taste.
6. Optional: Garnish with chopped fresh cilantro, lime wedges, shredded cheddar cheese, and crispy tortilla strips before serving.

Tips:

• For a richer chowder: You can substitute heavy cream for some of the chicken broth. Start with 1 cup of broth and 1 cup of cream, and adjust to your desired consistency.
• Make it spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to taste.
• Leftovers: This chowder reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Shortcuts: Use pre-cooked rotisserie chicken or leftover chicken to save time. You can also use canned diced chiles instead of fresh peppers.

Enjoy this delicious Southwest Style Chicken and Corn Chowder!