Southwest Chicken Corn Chowder

Catherine Badowski


This is an easy soup to make. I tend to eye everything when I am cooking, so these amounts are appox.
Every time I make this, it doesn't last very long... it has become a favorite in my home.

★★★★★ 1 vote
15 Min
35 Min
Stove Top


1 1/2 Tbsp
1/2 large
white onion (medium chop)
1 large
celery stalk (medium chop)
5 c
chicken stock
2 medium
red potatoes (1 inch cubes)
1 1/2 tsp
poultry seasoning
1 1/2 tsp
chili powder
2 c
frozen corn
1 can(s)
green chiles, diced
2 c
mexican blend shredded cheese
1 lb
chicken tenders or breasts (cubed)
roasted red pepper (jarred is fine, diced)
salt and pepper (to taste)
1 c
half and half
fresh cilantro or parsley (your personal preference)
hot sauce

How to Make Southwest Chicken Corn Chowder


  • 1saute chopped onion and celery with butter in large soup pot over medium heat until onions are translucent and celery is tender.
  • 2add chicken stock, potatoes, poultry seasoning, chili powder, and salt and pepper (to taste). Bring to boil, about ten minutes or until potatoes are tender.
  • 3lower heat and add corn, cook until corn is heated through.
  • 4remove roughly 2 cups of soup mixture and puree in blender, add back to cooking pot.
  • 5add raw chicken, green chiles, roasted red pepper, half and half, cheese and cilantro. cook until chicken is cooked.
  • 6add hot sauce to taste and serve topped with mexican cheese.

Printable Recipe Card

About Southwest Chicken Corn Chowder

Course/Dish: Chicken, Chowders, Chicken Soups
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy
Hashtags: #corn, #chowder, #hearty