Creamy Southwest Chicken Corn Chowder: An Easy, Flavorful Weeknight Meal
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Discover the ultimate comfort food for a busy weeknight: this incredibly easy and delicious Cheesy Southwest Chicken Corn Chowder. Bursting with savory chicken, sweet corn, and a creamy, cheesy broth, this hearty soup can be on your table in under 30 minutes, especially if you have leftover cooked chicken on hand. It’s the perfect blend of quick preparation and satisfying flavor, making it a family favorite.
This Southwestern corn chowder recipe was born from a desire to create fuss-free, delicious stovetop meals that require minimal prep and a short cooking time. As a busy home cook, I’m always looking for hearty dinners that don’t compromise on flavor or quality. This chowder fits the bill perfectly, offering a rich and satisfying experience with a Tex-Mex twist. Much like my other beloved quick-prep stovetop recipes such as Chicken Enchilada Soup, Hash Brown Potato Soup, and Mediterranean Chicken with Capers, this chowder proves that homemade meals can be both convenient and incredibly tasty.
Watch How to Make This Delicious Southwest Chicken Corn Chowder
Essential Ingredients for Your Hearty Southwest Chicken Corn Chowder
Gathering the right ingredients is the first step to creating this incredible chowder. Here’s a detailed look at what you’ll need to bring all those delicious Southwest flavors to life:
For the Chicken Corn Chowder Base:
Boneless, skinless chicken breasts: For the quickest preparation, starting with leftover cooked chicken (like rotisserie chicken) will drastically reduce your cooking time. If you’re cooking chicken from scratch, you can poach or sauté it before adding. While chicken breast is commonly used, feel free to use boneless, skinless chicken thighs if your family prefers dark meat for an even richer flavor profile.
Oil: I recommend using a high smoke point oil like avocado oil, which is excellent for sautéing. However, any neutral vegetable oil you have on hand, such as canola or sunflower oil, will work perfectly.
Garlic: Freshly minced garlic provides the best aromatic foundation for this chowder. I always opt for whole garlic cloves and mince them myself. A helpful tip: flatten the garlic clove with the side of a knife before mincing for easier chopping. While fresh is best, jarred minced garlic can be used in a pinch to save time.
Chicken broth: The quality of your broth significantly impacts the soup’s flavor. Homemade chicken broth offers the deepest, most complex taste. If using store-bought, choose a good quality boxed or canned chicken broth, and consider a low-sodium option to control the overall saltiness of your chowder.
Half and half: This creamy dairy component gives the chowder its luscious texture. It’s aptly named as it’s a blend of half heavy cream and half whole milk. For a richer chowder, you could use a full cup of heavy cream and a cup of whole milk. Conversely, for a slightly lighter version, use a bit more milk. The idea of “fat-free half and half” always makes me ponder its true nature!
Shredded Monterey Jack cheese: Monterey Jack melts beautifully and adds a mild, creamy, and slightly tangy flavor that complements the other Southwestern ingredients without overpowering them. Freshly shredded cheese melts smoother than pre-packaged shredded cheese which often contains anti-caking agents.
Canned creamed-style corn: This ingredient is key to the chowder’s characteristic sweetness and thick texture. If you prefer to manage the sugar content or want a fresher corn flavor, you can partially thaw a bag of frozen yellow corn. Then, blend about half of it in a blender or with an immersion blender until at least half the kernels are pulverized, creating a similar creamed consistency.
Diced green chilies: These mild, flavorful chilies are a cornerstone of Southwestern cuisine, adding a subtle warmth and authentic taste. I always keep them stocked in my pantry as they are a versatile addition to many dishes (explore my list of essential non-perishables for a well-stocked pantry).
Diced pimientos: Pimientos are a mild variety of red pepper, offering a distinctive, sweet, and slightly fruity flavor, along with a beautiful pop of color. Primarily cultivated in Georgia, the same state famous for its sweet Vidalia onions, they contribute a unique nuance to this chicken corn chowder.
For Garnish (Optional but Recommended!):
- Fresh chopped cilantro: Adds a vibrant, fresh, and herbaceous note.
- Tortilla chips: Provides a satisfying crunch and a classic Tex-Mex touch.
- Consider a dollop of sour cream or slices of avocado for extra creaminess and richness.
See the complete recipe card below for exact quantities and detailed steps.
Simple Steps to Prepare Your Delicious Southwest Chicken Corn Chowder
Creating this flavorful chowder is straightforward and quick, perfect for any night of the week. Follow these easy steps for a comforting meal:
1. Cook the Chicken: Begin by chopping your boneless, skinless chicken into bite-sized pieces. Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and sauté until it’s fully cooked through and lightly browned. Browning adds an extra layer of flavor to your chowder. If you’re using pre-cooked chicken, simply add it to the pot at the same time as the garlic in the next step, just long enough to heat it through.
2. Sauté Garlic: Once the chicken is cooked, add the minced garlic to the pot. Sauté for about 1-2 minutes, stirring constantly, until the garlic becomes fragrant and tender. Be careful not to burn it, as burnt garlic can taste bitter.
3. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 5 minutes. This step allows the flavors to meld and the chicken to become even more tender.
4. Add Creamy Components: Stir in the half and half, shredded Monterey Jack cheese, canned creamed-style corn, and the drained diced green chilies. Cook and stir gently over low heat. It’s important to keep the heat low and stir frequently to prevent the cheese from sticking to the bottom of the pan or the dairy from curdling. Continue until the cheese is completely melted and the chowder is smooth and creamy.
5. Finish and Serve: Finally, stir in the drained diced pimientos. Heat the chowder through for a minute or two, ensuring all ingredients are warm and incorporated. Serve immediately in bowls, garnished generously with fresh chopped cilantro and a handful of crispy tortilla chips. Enjoy this satisfying and easy Southwest Chicken Corn Chowder!
Customize Your Southwest Chicken Corn Chowder: Creative Variations
This chicken corn chowder recipe is incredibly versatile and can be easily adapted to suit your taste preferences or whatever ingredients you have on hand. Don’t be afraid to get creative and make it uniquely yours!
Spice it up: If you love a good kick, consider adding a finely chopped jalapeño or serrano pepper when you sauté the garlic. A dash of cayenne pepper, a pinch of chili powder, or smoked paprika will also elevate the heat and depth of flavor. For a delightful crunchy garnish with extra zest, try some crispy fried jalapeños.
Tone it down: For those who prefer a milder flavor, simply omit the diced green chilies. You can also opt for a less spicy cheese or reduce the amount of garlic slightly.
Pump up the flavor: To add even more richness and complexity, stir in a can of fire-roasted diced tomatoes (drained) along with the broth. This adds a smoky, slightly sweet, and tangy element with minimal extra effort. You could also include a teaspoon of ground cumin, a touch of onion powder, or dried oregano to further enhance the Tex-Mex profile.
Make it vegetarian: Transforming this into a vegetarian delight is simple. Swap the chicken broth for a good quality vegetable broth. Instead of chicken, use diced pre-cooked potatoes (like Yukon gold or russet, which will soften beautifully in the chowder) or hearty cannellini beans. Cannellini beans, or white kidney beans, are a fantastic source of protein and texture, making them a great substitute for chicken in many recipes.
Switch up the garnish: While cilantro and tortilla chips are classic, feel free to explore other garnishes. Creamy, perfectly ripe avocado slices are always a fantastic complement to any Southwestern dish, especially when paired with a dollop of sour cream or Greek yogurt. Chopped green onions (scallions) also add a fresh, mild oniony bite and a splash of color.
Use what you have: Don’t have Monterey Jack cheese? Shredded cheddar cheese or a Tex-Mex blend will melt well and provide a delicious alternative. If you have a red bell pepper or a yellow onion nearing its last day, chop it up and sauté it with the chicken for added vegetables and flavor. A can of drained black beans or pinto beans can also be stirred in at the end for extra protein and fiber, making the chowder even heartier.
Storage & Meal Prep Tips for Convenience
This Southwest Chicken Corn Chowder is excellent for making ahead or enjoying as leftovers. Proper storage ensures you can savor its deliciousness for days.
Store any leftover chowder in an airtight container in the refrigerator for 4-5 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to thin it out if it has thickened considerably.
For freezer meal prep, you have a couple of options. To prepare Southwest Chicken Corn Chowder for the freezer, first sauté the chicken and garlic as instructed. Let it cool completely. Then, place the cooked chicken and garlic into a freezer-safe bag (I highly recommend durable reusable silicone bags) along with the other solid ingredients like creamed corn, green chilies, and pimientos. Label the bag clearly with the date and recipe name. This mixture can be frozen for up to six months. Here’s a quick guide for thawing and cooking:
Southwest Chicken Corn Chowder – Freezer Prep Date____________________
Thaw the contents of the bag overnight in the refrigerator. Transfer the thawed ingredients into a large pot or Dutch oven. Add 1-½ cups chicken broth and bring to a boil. Reduce heat to low and cover; simmer for 5 minutes. Stir in 2 cups half and half. Bring to a gentle simmer, stirring frequently until heated through. Serve garnished with your preferred toppings (cilantro, tortilla chips, avocado slices, sour cream, etc.).
Alternatively, because this soup is already so quick and easy to prepare, you might find our method of utilizing fast ingredients more convenient than full freezer meal prepping. By simply cooking your chicken and garlic in advance and freezing only that component, you save significant freezer space. When you’re ready to cook, the only remaining “prep” is to open your cans and combine everything in the pot for a super speedy, hot meal.
Frequently Asked Questions About Chicken Corn Chowder
What defines a chowder?
A chowder is a rich, thick, and creamy soup that is typically made with a base of broth and cream. Key to its definition is the inclusion of chopped, chunky ingredients rather than pureed ones, giving it a hearty, substantial texture. Common ingredients often include seafood (like clams), corn, or potatoes.
Where did corn chowder originate?
While the concept of chowders has existed for hundreds of years, especially in coastal regions with access to seafood, corn chowder as we know it gained prominence in America. Its first published recipe appeared 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 abundance and cultural significance of corn in the American South and Midwest, corn chowders quickly became a popular and beloved dish for both home cooks and restaurants alike.
Can I make this chowder in a slow cooker?
While this recipe is designed for quick stovetop preparation, you can adapt it for a slow cooker. Sauté the chicken and garlic first for best flavor. Add all ingredients except the half and half, cheese, and pimientos to the slow cooker. Cook on low for 3-4 hours or on high for 1.5-2 hours. In the last 30 minutes, stir in the half and half, cheese, and pimientos, cooking until the cheese is melted and the chowder is creamy. Be mindful that dairy can sometimes curdle in a slow cooker if added too early.
Southwest Chicken Corn Chowder Recipe Card
Southwest Chicken Corn Chowder
Mary Ann
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15 minutes
25 minutes
40 minutes
Main Dish
Tex-Mex
6
servings
510
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
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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.
Notes
Nutrition per serving
Calories:
510
cal
Carbohydrates:
32
g
Protein:
23
g
Fat:
35
g
Sodium:
1034
mg
Fiber:
3
g
Sugar:
6
g
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More Quick & Easy Southwest-Inspired Recipes You’ll Adore!
If you loved the simplicity and robust flavors of this Southwest Chicken Corn Chowder, you’re in for a treat! Here are more fantastic Southwestern-style recipes that are perfect for busy weeknights, often ready in 20 minutes or less:
- Quick & Easy Mexican Style Soup
- Mexican Spaghetti
- Mexican Ravioli
- Creamy Chicken Enchilada Soup (15 Minute Meal)