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Chipotle Chicken Corn Chowder Recipe

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4.2 from 25 reviews

This Chipotle Chicken Corn Chowder is a rich, smoky, and hearty soup featuring tender chicken thighs seasoned with a blend of spices, simmered with potatoes, peppers, and corn, finished with creamy cheese and fresh herbs. It’s a perfect comforting meal with a medium kick of chipotle heat balanced by creamy textures and fresh garnishes.

Ingredients

For the Chicken

  • 1 to 1.25 pounds boneless, skinless chicken thighs or breasts
  • ½ teaspoon kosher salt
  • 10 grinds fresh black pepper
  • 2 teaspoons brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil

For the Soup

  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • 6 medium yellow potatoes (about 6 cups), peeled and cubed
  • ½ teaspoon kosher salt
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • ¼ cup chipotle peppers in adobo sauce, finely chopped
  • 3 cups corn, frozen or fresh
  • 4 cups chicken stock
  • 1 cup heavy cream
  • ¼ cup cilantro, chopped
  • 1 cup white cheddar cheese, shredded (for topping)
  • Scallions, sliced (for garnish)
  • Tortilla chips (optional, for dipping)

Instructions

  1. Prep the Ingredients: Chop the yellow onion, red bell pepper, poblano pepper, garlic, and peel and cube the potatoes. Set aside for cooking.
  2. Season the Chicken: In a small bowl, mix kosher salt, black pepper, brown sugar, paprika, chili powder, and garlic powder. Lay the chicken on a plate and evenly coat all sides with the seasoning mixture.
  3. Sear the Chicken: Preheat a large Dutch oven or heavy soup pot over medium heat and add olive oil. Place the chicken in the pot and sear undisturbed for about 3 minutes to develop a golden crust.
  4. Add Vegetables and Continue Searing: Flip the chicken and immediately add the chopped onions, red bell pepper, poblano pepper, and cubed potatoes over the chicken. Let the chicken sear another 3 minutes without stirring while the vegetables begin to soften.
  5. Combine and Sauté: When chicken has seared and releases easily from the pot, stir together the chicken and vegetables. Cook for an additional 5 to 7 minutes, stirring occasionally, allowing the vegetables to soften further.
  6. Add Flour, Garlic and Salt: Sprinkle in the 2 tablespoons of flour, minced garlic, and ½ teaspoon kosher salt. Stir well and cook for a few minutes to remove the raw flour taste and slightly thicken the base.
  7. Add Corn, Chipotle, and Stock: Stir in the corn kernels, finely chopped chipotle peppers in adobo, and pour in the chicken stock. Mix everything thoroughly.
  8. Simmer the Soup: Cover the pot and reduce heat to low or medium-low. Let the soup simmer gently for 20 to 30 minutes, until the potatoes are tender and chicken is fully cooked through.
  9. Shred the Chicken: Remove the chicken to a cutting board and shred it with two forks. Roughly chop if desired.
  10. Optional Puree Step: For a creamy texture, ladle 2-3 cups of the soup base (vegetables and liquid) into a blender and puree until smooth. Return the puree to the pot for a blended creamy chowder base combined with chunky elements.
  11. Finish the Soup: Add the shredded chicken back into the pot along with heavy cream and chopped cilantro. Stir well and simmer gently for a few more minutes to meld flavors.
  12. Serve and Garnish: Ladle the chowder into bowls. Top with shredded white cheddar cheese, more fresh cilantro, sliced scallions, and serve with tortilla chips for dipping if desired.

Notes

  • Chicken Selection: Use boneless skinless chicken thighs or breasts. For thick chicken breasts, slice lengthwise for faster, even cooking and better searing surface area.
  • Adjust Spice Level: Chipotle peppers in adobo provide medium heat. Use less for milder soup or add extra chipotle peppers after cooking for more spice.
  • Peppers Variations: Although recipe calls for red bell and poblano peppers, any mild to medium heat peppers of your choice can be substituted.
  • Freezing Chipotle Peppers: Extra chopped chipotle peppers can be frozen in an airtight jar to use later in other recipes.
  • Optional Texture: Pureeing part of the soup before adding the chicken creates a velvety chowder base balancing creamy and chunky textures.

Find it online: https://deliciousyum.com/chipotle-chicken-corn-chowder-recipe/