Creamy Southwest Chicken Corn Chowder Recipe

5 from 4 votes

Creamy Southwest Chicken Corn Chowder Recipe

This Southwest Chicken Corn Chowder is a cozy and hearty soup made with tender chicken, fresh produce, and cups of sweet corn. Cooked on the stove top, part of the chowder is blended for a creamy broth while still keeping chunks of veggies and potatoes for texture. It’s a great recipe to serve the whole family on a chilly day, and even better the next day when the flavors deepen.

Prep Time25

Cook Time35

Course: Main Course, Soup

Cuisine: American, Southwest

Servings:

Calories: 399kcal

Author: Olivia & Annie

Ingredients

1 tablespoon olive oil or avocado oil
1 ½ pounds boneless, skinless chicken breast, diced into small pieces
1 medium yellow onion, diced
1 tablespoon minced garlic
1 red bell pepper, diced
½ - 1 jalapeño pepper, de-seeded and minced (omit if you prefer no spice)
3 ribs celery, diced
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 ½ teaspoons oregano
¾ teaspoon chili powder
1 teaspoon salt (plus more to taste)
½ teaspoon pepper
1 pound Yukon gold potatoes, diced
3-4 cups corn kernels (fresh, frozen, or canned)
4 cups low-sodium chicken broth
½ cup plain Greek yogurt (can swap for sour cream or dairy-free sour cream if needed)
1 limed, juiced
¼ cup chopped cilantro

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken breast and season lightly with salt and pepper. Sauté until the chicken is golden and cooked through, about 6–8 minutes. Remove chicken from the pot and set aside.
In the same pot, reduce heat to medium. Add diced onion and saute for 2-3 minutes. Add the garlic, red bell pepper, jalapeño (if using), and celery. Sauté for 3–4 minutes, until softened and fragrant.
Stir in the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook for 1–2 minutes.
Add the diced Yukon gold potatoes, corn kernels, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, or until potatoes are fork-tender.
Using a ladle, carefully transfer about 3 cups of the soup to a high-speed blender or bowl with an immersion blender. Blend the hot soup carefully until smooth—start on low and vent the lid to avoid steam pressure. Pour it back into the pot. This helps give the chowder a creamy texture.
In a small bowl, add the Greek yogurt. Slowly whisk in ½ cup of the hot soup (a few tablespoons at a time) to bring the yogurt to temperature—this prevents it from curdling. Once tempered, stir the yogurt mixture into the soup.
Return the cooked chicken to the pot. Stir in the fresh lime juice and chopped cilantro. Let everything warm through for 2–3 minutes. Taste and adjust seasoning if needed.

Notes

Recipe notes:

Save time/prep ahead:
- Chop veggies in advance — Dice onion, celery, bell pepper, and jalapeño (if using) up to 2 days ahead. Store in airtight containers in the fridge.
- Pre-measure spices — Combine cumin, smoked paprika, oregano, chili powder, salt, and pepper in a small jar so they’re ready to toss in.
- Cook chicken ahead of time — Shred or dice boneless skinless chicken breast 1–2 days in advance and refrigerate or use rotisserie chicken. Stir into the chowder when called for.
- Make it meal prep-friendly — The chowder keeps well in the fridge, and the next day the flavors are even deeper.
- Freeze for later — Let cool, then store in freezer-safe containers. If concerned about potato texture, add freshly cooked potatoes when reheating. See FAQs for freezer instructions.
This recipe is gluten free. It can be dairy free with the use of dairy free yogurt or canned coconut milk in place of yogurt. For a vegetarian chowder, simply swap the chicken for white or black beans and use vegetable broth in place of chicken broth.
The recipe can be found on My Fitness Pal by searching "BWB Southwest Chicken Corn Chowder." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition