Chowder is a rich, thick soup, usually made from fish, vegetables, and cream but it does not have to include fish. Traditional chowder has a bacon base and broken up crackers or biscuits but there are many versions of chowder available. If you fancy something hearty and warming, chicken corn chowder could be the perfect dish to satisfy your hunger and give you a soothing meal. Store-bought chicken chowder is full of preservatives and unnecessary additives, so why not make your own chicken corn chowder recipe, for the very best results?
This is also a fun dish to make yourself and you can be somewhat creative with the ingredients. This chicken corn chowder recipe uses chicken breast, corn, vegetables, and potato. It is seasoned with lime, garlic, chilies, and cilantro for a balanced, tasty flavor. This thick and creamy chicken and corn chowder is especially warming on a cold winter evening and it is great served with warm, crusty bread. This is also a tasty dish to serve in the summertime, in the evening when the temperature has dropped a little. Let’s face it – chowder is too good to save for the winter months only!
This chicken corn chowder recipe should appeal to everyone in the family, from old to young, because it is tasty, creamy, and totally delicious. This southwest chicken corn chowder recipe is one of the best dishes you can make in your crockpot. The vegetables keep it healthy, the spices give it flavor, and the addition of potato makes it filling enough to be a complete meal on its own.
Southwest Chicken Corn Chowder Recipe
Ingredients –
- 1 lb chicken breast, boneless and skinless
- 1 cup diced yellow onion
- 1 cup light cream
- 2 minced cloves garlic
- 1 cup diced red bell pepper
- 4 oz can green chilies, diced
- 1 teaspoon salt
- 1 cup diced celery
- ½ teaspoon black pepper
- 1 cup chopped green onion
- 1 tablespoon lime juice
- 1 quart chicken broth
- 1 lb bag frozen corn kernels
- 2 tablespoons butter
- 1 jalapeno, seeded and finely chopped
- 1 cup grated Yukon Gold potato, or similar
- ¼ cup chopped fresh cilantro
- 1 teaspoon cornstarch
Preparation:
Cut the chicken into 1 inch pieces and marinate it in the lime juice and ¼ of the salt.
Sauté the green onions and yellow onions in half the butter until soft.
This will take about 5 minutes.
Add the garlic and sauté for another minute.
Transfer this mixture to a crockpot.
Add the bell pepper, celery, green chilies, corn, black pepper, cream, chicken broth, jalapeno and the remaining salt.
Set the crockpot to high.
Cut the chicken into pieces and add it to the skillet with the rest of the butter.
Cook it over a medium high heat, searing it to lock in the juices.
Transfer the seared chicken to the crockpot and bring it to a simmer.
When it starts to simmer, grate the potato into the pot.
Combine the cornstarch with 2 tablespoons of water.
Add the cornstarch mixture to the pot.
Turn the crockpot down to low and cook the chowder for another 30 minutes or until it is thick.
Stir in the fresh cilantro and serve the chowder hot.
