Southwestern Chicken Corn Chowder
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 jalapeno pepper, seeded and diced (or 1 tablespoon pickled)
  • 4 cloves garlic, minced (2 teaspoons)
  • 2 teaspoons ground cumin
  • ¼ cup flour
  • 4 cups chicken broth
  • 2 cups half and half
  • ½ red bell pepper, diced (1/2 cup)
  • 1 can (4 ounces) diced green chilies
  • 1 can (14 ounce) creamed corn
  • 1 can (14 ounce) petite-diced tomatoes, drained
  • 2 medium potatoes, peeled and diced (2 cups)
  • 1-teaspoon Frank’s hot sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon red pepper flakes
  • 2 cups (8 ounces) Mexican blend cheese
  • 3 cups shredded cooked chicken
  • Salt and pepper to taste
  1. Garnish with diced green onion, minced cilantro, sour cream, and extra cheese, Fritos or tortilla strips
  2. In a Dutch oven or large soup pot melt the butter over medium heat. Add the onion, jalapeno and garlic and sauté for a few minutes until soft. Add ground cumin and cook another minute until fragrant. Sprinkle with flour and cook for another 1-2 minutes, stirring constantly.
  3. Slowly add the chicken broth and half and half. Bring to a simmer and add the red bell pepper, green chilies, creamed corn, tomatoes, potatoes, Frank’s hot sauce, oregano and red pepper flakes. Continue simmering about 20-25 minutes or until the potatoes are tender. Reduce the heat to low and add the shredded cheese a handful stirring until melted. Stir in the chicken and warm through. Season to taste with salt and pepper. Enjoy with desired toppings.
Recipe by Sunflower Supper Club at