Chipotle Chicken Corn Chowder

There’s something incredibly comforting about a warm bowl of Chipotle Chicken Corn Chowder on a chilly winter evening. I remember the first time I tried this dish; it was at a friend’s house during a cozy gathering. The aroma of spices and fresh vegetables filled the air, instantly making my mouth water. As we settled in for the night, one bite of that creamy chowder transported me to a place of warmth and happiness. This chowder is not just a meal; it’s an experience. The combination of smoky chipotle, tender chicken, and sweet corn creates a flavor explosion that dances on your palate. Each spoonful is like a hug in a bowl, perfect for sharing with loved ones after a long day. And the best part? It’s surprisingly easy to make!

What You Need for Chipotle Chicken Corn Chowder

To create a delicious Chipotle Chicken Corn Chowder, it’s essential to use fresh and flavorful ingredients. Each component plays a vital role in building the deep flavors and satisfying texture of the chowder. The star of the show is the combination of smokiness from the chipotle chiles and the sweetness from the corn, creating a beautiful balance that warms the heart.

• 1 can chipotle chiles in adobo sauce: This ingredient adds a rich smokiness that elevates the chowder.
• 2 tablespoons unsalted butter: Essential for sautéing the vegetables and creating that luxurious mouthfeel.
• 1 poblano pepper, seeded and finely chopped: Adds a mild heat and complex flavor.
• 1 red bell pepper, seeded and finely chopped: For sweetness and color.
• 1 teaspoon ground cumin: A warm spice that enhances the overall flavor profile.
• ½ teaspoon dried oregano: For a hint of earthiness.
• ½ teaspoon dried thyme: Adds depth to the chowder.
• 6 cloves garlic, minced: For aromatic richness.
• 2 tablespoons all-purpose flour: Helps thicken the chowder.
• 3 cups whole milk: Creates the creamy base.
• 2 cups chicken stock: Adds a savory depth and enhances the flavor.
• 6 small red potatoes, peeled and diced small: Provides heartiness to the dish.
• 4 ounces Monterey Jack cheese, shredded: For creaminess and flavor.
• 4 ounces Cheddar cheese, shredded: Adds a sharp note to balance the creaminess.
• 2 cups diced cooked chicken: A great way to add protein and flavor.
• 30 ounces canned sweet corn, drained: For natural sweetness and texture.
• 15 ounces canned cream-style corn: Makes the chowder rich and creamy.
• 1 cup crushed tortilla chips: For added crunch and texture.
• Juice from 1 lime, about 2 tablespoons: Brightens the flavors.
• Chopped cilantro, to garnish (optional): Adds freshness.

Recipe Steps for Chipotle Chicken Corn Chowder

Making the Chipotle Chicken Corn Chowder is a straightforward process that anyone can tackle. I love how everything comes together in one pot, creating minimal cleanup while maximizing flavor. Let’s dive into the steps!

1. Start by removing one chile from the can of chipotle chiles in adobo sauce, and mince it. Don’t forget to set aside 1 teaspoon of the adobo sauce for later. You can save the remaining chiles and sauce for another recipe or add it to your next batch of chili for extra kick.

2. Melt 2 tablespoons unsalted butter in a large Dutch oven or stock pot over medium heat. As the butter melts, it will create a lovely base for your chowder. Be sure to watch the butter; it shouldn’t brown too much.

3. Add the poblano pepper, red bell pepper, the minced chile, 1 teaspoon ground cumin, ½ teaspoon dried oregano, and ½ teaspoon dried thyme to the pot. Sauté these ingredients for about 5 to 7 minutes until the peppers become soft and fragrant.

4. Add 6 cloves minced garlic to the pot, stirring and cooking for an additional 30 seconds until the garlic is fragrant. Be careful not to let it burn, as burnt garlic can ruin the flavor.

5. Now, stir in 2 tablespoons all-purpose flour with a wooden spoon. Cook for about 1 minute or until there’s no visible raw flour. This step is essential as it helps thicken your chowder.

6. Gradually pour in 3 cups whole milk and 2 cups chicken stock, stirring constantly to combine and scrape up any flavorful bits stuck to the bottom of the pot. The mixture will start to thicken, thanks to the flour.

7. Add the 6 small red potatoes, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 to 15 minutes until the potatoes are tender and can be easily pierced with a knife.

8. Next, it’s time to add the cheeses! Stir in 4 ounces of Monterey Jack cheese and 4 ounces of Cheddar cheese, a handful at a time. Make sure to stir after each addition until the cheeses are completely melted and incorporated into the chowder.

9. Finally, stir in 2 cups diced cooked chicken, both cans of corn, the 1 cup crushed tortilla chips, the reserved 1 teaspoon adobo sauce, and the juice from 1 lime. Cover and cook for an additional 10 minutes, or until the soup is heated through. At this point, your kitchen should smell incredible!

10. Serve the chowder immediately, garnished with chopped cilantro if desired. Enjoy every creamy, spicy bite of your homemade Chipotle Chicken Corn Chowder!

Substitutions and Tips

Enhancing your cooking experience is crucial, and having some great tips can make all the difference. Here are some valuable suggestions for making your Chipotle Chicken Corn Chowder even more delightful:

• Storage: After the chowder has cooled, store it in an airtight container in the fridge for up to 3 days.
• Freezing: Once cooled, transfer the chowder to a freezer-safe container and freeze for up to 3 months. Thaw overnight before reheating.
• Pairing: Serve with warm, crusty bread or a side salad for a complete meal.
• Ingredient Swap: Feel free to substitute the poblano pepper with jalapeños or other mild peppers if needed.
• Garnishing: Top with more crushed tortilla chips or a dollop of sour cream for added richness.

Best Served With

• Crusty Bread: A warm, crusty baguette or sourdough bread complements the creamy texture of the chowder beautifully.
• Fresh Salad: Serve with a refreshing garden salad or a tangy coleslaw to balance the richness of the chowder.
• Tailgating Delight: This chowder is a fantastic choice for game day; serve it in small cups for easy enjoyment.
• Winter Gatherings: Perfect for cozy family dinners or holiday gatherings, it brings warmth and comfort to the table.
• Leftover Solutions: If you have leftovers, consider repurposing them into a casserole or using them as a topping for baked potatoes.
• Seasonal Pairing: In winter, pair it with roasted vegetables or a hearty grain salad for a nutritious meal.

FAQ

Conclusion

The Chipotle Chicken Corn Chowder is truly a dish that combines warmth, comfort, and bold flavors. It’s a perfect meal to share with family and friends, bringing everyone together around the table. I encourage you to give this recipe a try; it might just become a new favorite in your household. Cozy up with a bowl of this delicious chowder, and enjoy the love that goes into every bite!

Chipotle Chicken Corn Chowder

The ultimate comfort food, Chipotle Chicken Corn Chowder combines smoky flavors with creamy goodness. This easy weeknight dinner is packed with flavor and perfect for warming you up. Try it tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 1 can chipotle chiles in adobo sauce
• 2 tablespoons unsalted butter
• 1 poblano pepper seeded and finely chopped
• 1 red bell pepper seeded and finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano (0.5 teaspoon)
• ½ teaspoon dried thyme (0.5 teaspoon)
• 6 cloves garlic minced
• 2 tablespoons all-purpose flour
• 3 cups whole milk (732ml)
• 2 cups chicken stock (480ml)
• 6 small red potatoes peeled and diced small
• 4 ounces Monterey Jack cheese shredded (about 1 cup)
• 4 ounces Cheddar cheese shredded (about 1 cup)
• 2 cups diced cooked chicken
• 30 ounces canned sweet corn drained
• 15 ounces canned cream-style corn
• 1 cup crushed tortilla chips
• 1 lime Juice from 1 lime, about 2 tablespoons
• chopped cilantro to garnish (optional)

Equipment

• Large Pot
• Saucepan
• Oven
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by removing one chile from the can of chipotle chiles in adobo sauce, and mince it. Don’t forget to set aside 1 teaspoon of the adobo sauce for later. You can save the remaining chiles and sauce for another recipe or add it to your next batch of chili for extra kick.
2. Melt 2 tablespoons unsalted butter in a large Dutch oven or stock pot over medium heat. As the butter melts, it will create a lovely base for your chowder. Be sure to watch the butter; it shouldn’t brown too much.
3. Add the poblano pepper, red bell pepper, the minced chile, 1 teaspoon ground cumin, ½ teaspoon dried oregano, and ½ teaspoon dried thyme to the pot. Sauté these ingredients for about 5 to 7 minutes until the peppers become soft and fragrant.
4. Add 6 cloves minced garlic to the pot, stirring and cooking for an additional 30 seconds until the garlic is fragrant. Be careful not to let it burn, as burnt garlic can ruin the flavor.
5. Now, stir in 2 tablespoons all-purpose flour with a wooden spoon. Cook for about 1 minute or until there’s no visible raw flour. This step is essential as it helps thicken your chowder.
6. Gradually pour in 3 cups whole milk and 2 cups chicken stock, stirring constantly to combine and scrape up any flavorful bits stuck to the bottom of the pot. The mixture will start to thicken, thanks to the flour.
7. Add the 6 small red potatoes, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 to 15 minutes until the potatoes are tender and can be easily pierced with a knife.
8. Next, it's time to add the cheeses! Stir in 4 ounces of Monterey Jack cheese and 4 ounces of Cheddar cheese, a handful at a time. Make sure to stir after each addition until the cheeses are completely melted and incorporated into the chowder.
9. Finally, stir in 2 cups diced cooked chicken, both cans of corn, the 1 cup crushed tortilla chips, the reserved 1 teaspoon adobo sauce, and the juice from 1 lime. Cover and cook for an additional 10 minutes, or until the soup is heated through. At this point, your kitchen should smell incredible!
10. Serve the chowder immediately, garnished with chopped cilantro if desired. Enjoy every creamy, spicy bite of your homemade Chipotle Chicken Corn Chowder!

Notes

Chipotle Chiles in Adobo Sauce–  You can find these in your grocery store’s Hispanic/Mexican section, ororder them on Amazon.
Poblano Pepper– You can substitute jalapeno, Anaheim, or cubanelle if you can’t find these.
Cooked Chicken– A rotisserie chicken is perfect for this, but you can also use chicken breast (or chicken thighs) that you have poached, roasted, or slow-cooked at home.
Storage– Once the soup has cooled, store it in an airtight container in the fridge for up to 3 days. To Reheat– Warm in a saucepan over low heat or microwave until warmed through. The soup may thicken once cool, so you may want to add a splash or two of chicken broth to thin it out when reheating.
Freezing Instructions– Once the soup has cooled to room temperature, transfer it to a freezer-safe container and freeze for up to 3 months. When ready to eat, transfer to the refrigerator to thaw overnight, then reheat using one of the methods above.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.