Fiesta Chicken Corn Chowder
A creamy, flavorful chowder packed with wholesome ingredients, perfect for family meals and meal prepping.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter Adds richness and a creamy texture to the chowder base.
- 1 tablespoon olive oil Provides a subtle fruitiness while helping to sauté the ingredients.
- 1 large onion, diced Offers a sweet and savory base flavor that enhances the overall dish.
- 1 medium jalapeño, minced Gives a mild heat that adds flavor without overwhelming the dish.
- 2 cups chicken breasts, chopped A lean protein source that adds heartiness to the chowder.
Seasonings
- 1 teaspoon ground cumin Contributes a warm, earthy flavor.
- 1 teaspoon salt Enhances all the other flavors in the dish.
- 1 teaspoon chili powder Imparts a smoky taste that elevates the overall spice profile.
- 1 teaspoon smoked paprika Adds depth and a subtle smokiness for extra flavor.
- 1 teaspoon dried oregano Introduces herbal notes that balance the richness of the chowder.
Vegetables
- 1 red bell pepper, diced red bell pepper Adds a sweet crunch and vibrant color to the soup.
- 2 cloves garlic, minced Offers a robust flavor that enhances the dish overall.
Thickening & Creaminess
- 1/4 cup flour Helps thicken the chowder.
- 4 cups low sodium chicken broth Serves as the base liquid.
- 1 cup cream-style corn Adds sweetness and creaminess.
- 1 cup sweet corn Adds sweetness and texture to the chowder.
Additional Ingredients
- 1 can fire-roasted diced tomatoes Adds a smoky, slightly sweet element.
- 1 can diced green chilies Introduces a subtle heat and depth of flavor.
- 8 oz cream cheese, softened Creates a rich and smooth mouthfeel.
- 1 cup shredded sharp cheddar cheese Introduces a tangy, rich flavor.
- 1 cup shredded Monterrey Jack cheese Adds creaminess and helps with melting.
- to taste hot sauce Allows customization of heat level.
Instructions
Preparation
- Melt butter and oil in a Dutch oven over medium-high heat.
- Add chopped chicken, diced onion, minced jalapeño, and seasonings; sauté for about three minutes.
- Stir in diced bell peppers, minced garlic, and flour, cooking for two minutes while stirring.
Cooking
- Reduce the heat to low and gradually mix in three cups of chicken broth.
- Whisk cornstarch with the remaining broth and add to the pot; then incorporate cream-style corn, sweet corn, diced tomatoes, and green chilies.
- Bring to a boil, reduce to a simmer, and add rotisserie chicken if using. Stir occasionally and simmer uncovered for ten minutes.
Serving
- Lower the heat and mix in softened cream cheese until creamy.
- Gradually add shredded cheeses and stir until melted.
- Serve the chowder and garnish as desired.
Notes
This chowder is best served warm and pairs wonderfully with crusty bread or a fresh green salad. Customize with fresh toppings like avocado or cilantro.