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Southwest Chicken Corn Chowder

Name: Southwest Chicken Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Southwestern American
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken thighs cut into bite-size pieces; 1 lb is about 454 g; to taste Freshly ground salt and pepper; 1 medium white onion, chopped; 3 garlic cloves, minced; 1 poblano pepper, seeded and diced (can also use 1 seeded jalapeño); 1 red bell pepper, diced; 4 cups diced yukon gold potatoes; 5 cups fresh sweet corn off the cob (can also use frozen); 1 teaspoons cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon chili powder blend US-style blend, not pure cayenne; ½ teaspoon garlic powder; ½ teaspoon oregano; 1/4 teaspoon cayenne pepper optional; 2 cups milk of choice unsweetened almond, dairy or coconut milk; 2 cups low sodium chicken broth; ⅓ cup plain greek yogurt (or sour cream); 1 teaspoon salt, plus more to taste; to taste Freshly ground black pepper; 1 15 oz can black beans rinsed and drained; 425 g labelled can weight before draining; 0.5 lime, juiced; optional grated cheddar optional topping; optional scallions optional topping; ½ cup fresh diced cilantro optional topping; optional Diced avocado optional topping; optional Tortilla chips optional topping; optional Greek yogurt or sour cream optional topping

A six-serving chowder with chicken, corn, potatoes, peppers and black beans, finished with yogurt.

Preparation15 min

Cooking40 min

Total55 min

Calories405 kcal

Servings6

Ingredient quantities and nutrition values update with the selected serving count.

What you need

Ingredients

1 tablespoonolive oil
1 poundboneless skinless chicken thighs · cut into bite-size pieces; 1 lb is about 454 g
to tasteFreshly ground salt and pepper
1medium white onion, chopped
3garlic cloves, minced
1poblano pepper, seeded and diced (can also use 1 seeded jalapeño)
1red bell pepper, diced
4 cupsdiced yukon gold potatoes
5 cupsfresh sweet corn off the cob (can also use frozen)
1 teaspoonscumin
1 teaspoonground coriander
½ teaspoonground turmeric
½ teaspoonchili powder blend · US-style blend, not pure cayenne
½ teaspoongarlic powder
½ teaspoonoregano
1/4 teaspooncayenne pepper · optional
2 cupsmilk of choice · unsweetened almond, dairy or coconut milk
2 cupslow sodium chicken broth
⅓ cupplain greek yogurt (or sour cream)
1 teaspoonsalt, plus more to taste
to tasteFreshly ground black pepper
1 15 oz canblack beans · rinsed and drained; 425 g labelled can weight before draining
0.5lime, juiced
optionalgrated cheddar · optional topping
optionalscallions · optional topping
½ cupfresh diced cilantro · optional topping
optionalDiced avocado · optional topping
optionalTortilla chips · optional topping
optionalGreek yogurt or sour cream · optional topping

Step by step

Preparation

1
Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper; sauté about 5–7 minutes until fully cooked, then set aside. Time alone is insufficient: check at least 165°F (74°C) in the centre with a food thermometer.
2
Over medium heat, sauté onion, garlic, peppers, potatoes and corn for 6–8 minutes.
3
Stir in spices for 30 seconds. Add milk, broth and yogurt; season. Simmer uncovered over medium-low heat for 10–15 minutes until potatoes are tender.
4
Purée about half in a blender rated for hot liquids, following steam-safety instructions, and return it to the pot. Stir in cooked chicken, drained beans and lime juice.
5
Divide into six servings. Cheddar, scallions, cilantro, avocado, tortilla chips or extra yogurt are optional toppings.

Adjusted values

Estimated nutrition

Protein: 28 g
Carbohydrate: 52 g
Fat: 11 g
Fiber: 9 g

Nutrition values are AI-assisted estimates, not medical or dietetic advice.

Equipment

large soup pot
blender
food thermometer

Practical tips

Use US cups and measuring spoons, not drinking glasses.
One pound of chicken is approximately 454 g.
The 15 oz/425 g bean-can size is the labelled weight before draining.
Yogurt or sour cream contains milk; almond milk adds an almond allergen if selected.
Check other milk choices and toppings for allergens.
This recipe contains chicken and is not vegan.
Nutrition is the source estimate per serving and excludes toppings.
Process hot soup only in a blender rated for hot liquids.
Follow the blender manufacturer’s filling and steam-venting instructions.
Never blend hot liquid in a sealed personal smoothie cup.
Additional source for safe poultry temperature: USDA FSIS.
https://ask.fsis.usda.gov/article/To-what-internal-temperature-should-I-cook-poultry
The cover is an AI-generated serving illustration.

Ingredients

Preparation

Estimated nutrition

Equipment

Practical tips

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