Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe
This comforting Chicken Corn Chowder features tender chicken, sweet corn, and creamy potatoes in a flavorful spiced broth. Perfectly seasoned with cumin, coriander, and smoked paprika, it’s a hearty American-style soup that is both satisfying and easy to prepare. Garnished with fresh green onions and optional toppings like cheese, bacon, and tortilla strips, this chowder makes a delicious meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 tablespoons Unsalted Butter
- 2 tablespoons Extra Virgin Olive Oil
- 2 medium Red Bell Peppers, seeded and small diced (about heaping 1 ¾ cups)
- 2 medium Jalapeno Peppers, seeded, ribbed & finely diced (scant ½ cup)
- 8 large Green Onions, thinly sliced and divided (white & pale green parts for cooking, dark green for garnish)
- 2-3 cloves Garlic, minced
- 1 ½ teaspoons each: Cumin, Ground Coriander, and Smoked Paprika
- ¼ cup All Purpose Flour, spooned and leveled
- 4 cups Unsalted Chicken Stock
- 3 medium Russet Potatoes, peeled and cut into ½-inch bite-sized chunks (5 ½ – 6 ½ cups)
- 16 ounces Cooked Chicken, diced or shredded (about 3 cups)
- 1 (14 ounce) Can Creamed Corn (do not drain)
- 1 (14 ounce) Can Roasted Corn, drained
- 1 cup Heavy Cream (or more to taste)
- Kosher Salt & Ground Black Pepper, to taste
Optional Toppings
- Freshly Grated Cheese (Cheddar, Pepper Jack, or Monterey Jack)
- Cooked Bacon
- Cilantro
- Parsley
- Lime Wedges
- Hot Sauce
- Homemade Tortilla Strips (recipe below)
Homemade Tortilla Strips
- Corn Tortillas, cut into thin strips
- Vegetable Oil (for frying)
Instructions
- Sauté Vegetables and Add Seasonings: In a large soup pot or Dutch oven, melt the butter with olive oil over medium heat. Add the diced red bell peppers, jalapeno, and the white and pale green parts of the green onions. Season with 1 ¼ teaspoons salt and a heaping ½ teaspoon pepper. Sauté until softened, about 4-5 minutes. Then add the minced garlic, cumin, coriander, and smoked paprika. Cook for 30 seconds to 1 minute until fragrant.
- Add Flour, then Stock: Sprinkle the flour evenly over the sautéed vegetables. Cook, stirring continuously, for 2 minutes to form a roux. Slowly pour in the chicken stock while whisking constantly to create a smooth soup base.
- Add Potatoes: Increase the heat to medium-high and add the cubed potatoes. Bring the soup to a boil, then immediately reduce to a rapid simmer. Cover and cook until potatoes are almost fork tender, about 8-12 minutes. Avoid overcooking as cooking continues in later steps.
- Add Chicken and Corn: Uncover the pot and stir in the cooked chicken along with both the creamed and roasted corn. Bring the soup back to a gentle simmer over medium-high heat, then reduce heat to maintain that simmer. Cook, stirring occasionally, until heated through, about 4-5 minutes. Adjust seasoning with salt and pepper to taste.
- Add Cream and Green Onions: Lower the heat to medium-low, then stir in the heavy cream. Cook for another 2-3 minutes until the potatoes are fully tender and the chowder is heated through. Stir in the remaining dark green parts of the green onions. Taste and adjust seasoning as needed. For a creamier chowder, add additional heavy cream or half-and-half if desired.
- Garnish and Serve: Ladle the chowder into bowls and garnish with your choice of freshly grated cheese, cooked bacon, cilantro, parsley, lime wedges, hot sauce, or homemade tortilla strips. Serve immediately and enjoy!
- Homemade Tortilla Strips: Heat 2 tablespoons of vegetable oil in a large skillet over medium to medium-high heat. When the oil shimmers, add the tortilla strips in batches. Cook, flipping once, for 1 ½ to 2 minutes or until strips are golden brown and crispy. Transfer to a paper towel-lined plate and season generously with flaky salt while still warm.
Notes
- Cut potatoes into uniform ½-inch cubes to ensure even cooking.
- To prep potatoes ahead, store peeled and cubed potatoes in cold water with 1 teaspoon distilled white vinegar per 2 cups water to prevent browning. They will keep up to 24 hours without rinsing before using.
- Do not overcook potatoes during initial simmer; cooking continues after adding chicken and cream.
- Homemade tortilla strips add a delicious crunch to the chowder.
- Nutritional values are estimates and may vary based on ingredient brands and exact measurements used.
