Southwest Chicken and Corn Chowder

You probably are thinking this would be a great recipe for the Fall and I agree, but the weather here has been cold and rainy for nearly a month, so it feels pretty Fall-like. Besides, comfort food is welcome in my house anytime of the year and I’d bet you’d agree if you try this lovely chowder. Just serve with some crusty bread and enjoy.

southwest chowder

Southwest Chicken and Corn Chowder


3-4 boneless, skinless chicken breasts

2 green onions, chopped

1/2 cup carrots, sliced thin or diced

1/2 cup celery, sliced thin or chopped

1 small to medium potato, peeled and cubed

2 garlic cloves, minced

2 mini bell peppers, red & orange, chopped (optional)

jalapeno pepper, minced

4 pieces turkey bacon, cooked and crumbled

3 cups chicken broth

 1 1/4 cups heavy cream

2 T flour

1 1/2 cups frozen corn

2 tsp southwest seasoning*

salt & pepper

1. Cut chicken into bite-sized pieces and toss with southwest seasonings. *This is just a combo of chili powder, chipotle powder, and paprika. Cook in EVOO in skillet heated over medium heat.

2. In soup pot place the chicken broth and the chopped carrots, onion, garlic, jalepeno, bell peppers and celery. Allow time to soften and simmer in broth before adding the chicken, corn and potato. Cook for at least 20 minutes.

3. Fry up your bacon, drain and crumble into the chowder pot. Season with thyme, salt and pepper. Taste.

4. Using a small whisk, combine the flour with the heavy cream in a bowl to make a roux. Add to the chowder and stir in well.

5. Let simmer another 20 minutes or more until potatoes are tender and all the flavors are combined.

I will share a few secrets with you: First, I used the crock pot, in stages, which made the chowder awesome. If you have the time I’d recommend this. Just follow the recipe with longer cooking intervals. After several hours the chicken is extremely tender and the overall flavor is amazing. Also, I used leftover chicken from my Chicken Enchilada Pasta Bake since there was so much leftover and I didn’t want to waste all that chicken or fantastic flavor. If you have any leftover dishes in your fridge, don’t be afraid to dig your hands into it and find a way to use it. 

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10 thoughts on “Southwest Chicken and Corn Chowder

  1. I just love chowders! It’s rainy (well – in Oklahoma it’s seldom rainy, mostly it’s stormy with the only question being WHERE will the tornado land) and this will be perfect anytime in the next few days as this will continue until Saturday. YUM!

    • Of course! I would maybe implement a little cornstarch in place of the flour to thicken it up, but otherwise I would think it’d make an excellent GF chowder. Enjoy!

  2. We will just love this chowder. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
    Miz Helen

  3. Fabulous recipe! Wish I had a bowlful right now…it’s a chilly day here in Ohio. Thanks so much for sharing at Weekend Potluck. Please come back soon.

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