This hearty chicken corn chowder is loaded with juicy chunks of chicken, tender potatoes, sweet corn, and a creamy flavorful broth. Green chiles, chili powder, and cumin give this chowder a unique and delicious southwest twist, while Greek yogurt makes it extra creamy!
Craving more soups with corn? Try my turkey taco soup and Mexican street corn soup!
What Makes This Chicken Corn Chowder Unique
My chicken corn chowder recipe contains all the usual suspects. Chicken breasts, corn, chunks of potatoes, and a creamy broth. However, I had to add my love of southwest cuisine to this recipe by including a poblano pepper, green chiles, and a few earthy, smoky spices.
The chicken corn chowder is also a little healthier and not quite as rich as far as chowders go. Instead of heavy cream, my recipe uses whole milk and for extra creaminess (and protein), plain Greek yogurt.
You can customize the southwest chicken corn chowder with your favorite toppings and I love to serve it with tortilla chips or warm tortillas for scooping it up.
Ingredient Notes
Chicken – Lean chicken breasts are great for this recipe, but you can use chicken thighs if you prefer.
Chili powder, cumin, smoked paprika, garlic powder – The spice blend for the chowder. Be sure to use “American” chili powder, which is a blend and not spicy unless specified on the container.
Onion, poblano pepper – If poblano peppers are too spicy for you, use a bell pepper or an Anaheim chile pepper, which is barely spicier than a bell pepper.
Corn – Frozen or fresh corn can be used.
Diced green chiles – Canned diced green chiles add a tangy, earthy, slightly smoky flavor. Use mild unless you want the chowder to be spicy, then use hot.
Yukon gold potatoes – Yukon gold potatoes work best for chowders because they’ll hold their shape and won’t break down during the cooking process. You can leave the peels on or peel the potatoes if you prefer.
Flour – All-purpose flour is used to thicken the chowder. Stir it in with the cooked veggies until you no longer see streaks of white.
Chicken broth – Use low sodium chicken broth so you can control how salty the chowder is.
Milk – Whole milk makes the chicken corn chowder creamy and rich without being too rich. Use half and half or cream if you want it to be extra rich. Low-fat milk can also be used, but the broth will be a little less creamy.
Greek yogurt – Greek yogurt is a great way to thicken chowders and creamy soups. Use full fat/whole milk Greek yogurt for the best results. You can use 2% Greek yogurt for a lower fat/calorie option.
Tips for Making Chicken Corn Chowder
- Yukon gold potatoes are the best for this recipe. They have a creamy, buttery texture and flavor and hold up well when cooked into soups. You don’t need to peel them because their skin is so thin.
- Cut the potatoes into equal size chunks so they cook evenly. The smaller the dice the faster they will cook.
- Frozen or fresh corn can be used for the chowder. If you want even more smoky flavor use frozen fire roasted corn.
- Make sure the milk and yogurt are at room temperature before adding them in. If they’re cold they may seize and curdle when added to the hot ingredients.
- It’s important to use full fat or 2% Greek yogurt for this recipe. Non-fat will break and have a grainy texture when mixed in with the chowder.
Substitutions and Variations
- If you’re sensitive to heat, swap the poblano pepper (generally a mild chile pepper) with a bell pepper. If you want it spicy, use a can of hot diced green chiles.
- Make this chicken corn chowder gluten-free by substituting the all-purpose flour with an equal amount of cornstarch. Mix it in with the milk to create a slurry.
- Save time and use rotisserie chicken or leftover chicken breasts. If you do this, add in all of the spice mixture when sauteeing the veggies.
- Make it vegetarian. Omit the chicken and swap chicken broth with vegetable broth.
- For a richer chicken corn chowder, swap the milk with and equal amount of half and half or cream.
Topping Ideas
Since my chicken corn chowder has a southwest twist, the topping are slightly different than what you normally see.
I like to top the chowder with cilantro, scallions, cheddar or monterey jack cheese, and chunks of avocado. A dollop of plain Greek yogurt or sour cream on top would also be delicious. And of course, tortilla chips for scooping up the chowder!
Storage
Storage – Store the leftover chicken corn chowder in an airtight container for up to 5 days.
Reheating – Reheat in the microwave or in a saucepan on the stove over medium heat until it’s hot.
Freezing – I don’t recommend freezing chowders, potato soups, or soups with dairy in them. The texture of the potatoes gets mealy once defrosted. That said, if this doesn’t bother you, the cooled chowder can be frozen for up to 3 months.
More Hearty Soup Recipes
Nothing beats a hot bowl of soup on a cold night. Even better when it’s a soup that hearty and feels like a complete meal. Below are some of my favorites that won’t leave you feeling hungry!
If you make this Chicken Corn Chowderplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Combine the dried spices, salt and pepper in a small bowl.
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot add in the chicken and spread it out into a single layer. Let it cook for about 2-3 minutes without stirring it.
Sprinkle half of the spice mixture onto the chicken. Stir the chicken around and continue to cook until it’s no longer pink and cooked through. Dump the chicken out onto a plate and set aside.
Add the remaining tablespoon of oil to the pot. Add in the onion and poblano pepper. Season with the remaining spice mixture. Sauté until they start to soften, 1-2 minutes. Add the corn, green chiles, and potatoes into the pot. Stir everything together and cook for another minute.
Sprinkle the flour on top of the veggies then stir everything together until it’s coated in the flour and you no longer see it.
Pour in the chicken broth and milk and stir together. Scrape up any brown bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes or until the potatoes are fork tender. Stir occasionally.
Remove the chowder from the heat and stir in the room temperature Greek yogurt until it’s incorporated. Serve with your favorite toppings and tortilla chips or warm tortillas.
Calories: 362kcalCarbohydrates: 42gProtein: 27gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 54mgSodium: 775mgPotassium: 1160mgFiber: 5gSugar: 8gVitamin A: 456IUVitamin C: 48mgCalcium: 115mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
