Chipotle Chicken And Corn Chowder

Chipotle Chicken And Corn Chowder

Description:
This rich and hearty chowder combines tender chicken, sweet corn, smoky chipotle peppers, and creamy potatoes for a comforting, flavor packed bowl. The subtle heat from chipotle balances beautifully with the sweetness of corn, making it a crowd pleasing favorite for chilly evenings or casual gatherings.

Ingredients

Protein & Veggies

• 1 ½ lbs boneless, skinless chicken breasts (or thighs), diced

• 4 cups fresh or frozen corn kernels

• 2 medium russet potatoes, peeled and diced

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

Flavor & Heat

• 2 chipotle peppers in adobo sauce, minced (plus 1–2 tsp adobo sauce for extra heat)

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt & pepper, to taste

Liquids & Creaminess

• 4 cups chicken broth (low sodium preferred)

• 1 cup heavy cream (or half-and-half for lighter version)

• 2 tbsp all-purpose flour (optional, for thickening)

• 2 tbsp unsalted butter

• 1 tbsp olive oil

Optional Garnishes

• Chopped fresh cilantro

• Crumbled bacon

• Lime wedges

• Shredded cheddar or Monterey Jack cheese

Equipment

• Large soup pot or Dutch oven

• Wooden spoon or spatula

• Measuring cups & spoons

• Chef’s knife & cutting board

Time

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Instructions

1. Cook the Chicken

   • Heat olive oil in a large pot over medium heat.

   • Add diced chicken, season with salt & pepper, and cook until lightly browned (5–6 minutes). Remove chicken and set aside.

2. Sauté Vegetables

   • In the same pot, melt butter.

   • Add onion, carrots, and celery; cook for 4–5 minutes until softened.

   • Stir in garlic, chipotle peppers, smoked paprika, and cumin; cook for 1 minute until fragrant.

3. Build the Base

   • Sprinkle flour over vegetables and stir for 1 minute.

   • Slowly pour in chicken broth, stirring to avoid lumps.

4. Simmer the Chowder

   • Add potatoes, corn, and cooked chicken back to the pot.

   • Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.

5. Finish Creamy & Smoky

   • Stir in heavy cream and adobo sauce; simmer for 2–3 minutes more.

   • Adjust salt, pepper, and chipotle heat to taste.

6. Serve & Garnish

   • Ladle into bowls and top with cilantro, bacon, cheese, or a squeeze of lime.

Serving Size

• Makes 6 servings about 1 ½ cups each.

Chipotle Chicken And Corn Chowder

Chipotle Chicken and Corn Chowder is a rich, creamy, and slightly spicy soup loaded with tender chicken, sweet corn, hearty potatoes, and smoky chipotle peppers in adobo. Perfect for cozy dinners, this flavorful chowder comes together in under an hour and pairs beautifully with crusty bread or tortilla chips for dipping.

Print Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons

Ingredients

• For the Chowder:
• 2 tablespoons olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 celery stalks diced
• 1 medium red bell pepper diced
• 2 medium carrots diced
• 1 lb boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
• 3 cups fresh or frozen corn kernels
• 2 medium potatoes peeled and diced
• 1 can 14.5 oz diced tomatoes, drained
• 2 chipotle peppers in adobo sauce minced (plus 1–2 teaspoons sauce for extra heat)
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half for lighter option
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper optional, for extra heat
• Salt and black pepper to taste
• For Garnish Optional:
• 1/4 cup fresh cilantro chopped
• Lime wedges
• Shredded cheddar or pepper jack cheese

Instructions

• Sauté the Vegetables
• Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, carrots, and red bell pepper. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds.
• Cook the Chicken
• Add chicken pieces to the pot and cook for 4–5 minutes until lightly browned on the outside.
• Add Seasonings & Chipotle
• Stir in chipotle peppers, adobo sauce, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute to release aromas.
• Simmer the Chowder
• Add potatoes, corn, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until potatoes are tender and chicken is cooked through.
• Make it Creamy
• Stir in heavy cream and simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper.
• Serve & Garnish
• Ladle into bowls, garnish with cheese, cilantro, and a squeeze of lime juice. Serve hot with bread or tortilla chips.

Servings: 6 servings

10 FAQs About Chipotle Chicken And Corn Chowder

1. Can I make this chowder less spicy?

Yes use only 1 chipotle pepper or skip the adobo sauce. You can also replace chipotle with smoked paprika for flavor without the heat.

2. Can I use rotisserie chicken instead of raw chicken?

Absolutely! Shred it and add during the last 5 minutes of cooking so it stays tender.

3. Can I make this dairy-free?

Yes replace the heavy cream with full-fat coconut milk or an unsweetened dairy-free creamer.

4. Can I use canned corn instead of fresh or frozen?

Yes, drain it well and add during the last 10 minutes of simmering to keep it from getting mushy.

5. How can I make the chowder thicker?

Mash some of the cooked potatoes directly in the pot or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and simmer until thickened.

6. Can I make this vegetarian?

Swap chicken for white beans, chickpeas, or diced butternut squash, and use vegetable broth.

7. Can I make this in a slow cooker?

Yes add all ingredients except cream and flour, cook on low 6–7 hours or high 3–4 hours, then stir in cream at the end.

8. Can I freeze this chowder?

Yes see the storage section below for freezing tips.

9. What side dishes go well with this chowder?

Crusty bread, cornbread, tortilla chips, or a fresh green salad are perfect pairings.

10. Can I add extra vegetables?

Definitely bell peppers, zucchini, spinach, or kale can be added without overpowering the main flavors.

How To Store Chipotle Chicken And Corn Chowder

Refrigerator

• Let the chowder cool completely before storing.

• Transfer to an airtight container.

• Store in the fridge for 3–4 days.

Freezer

• Cool completely before freezing.

• For best texture, freeze before adding the cream stir it in when reheating.

• Store in freezer-safe containers or freezer bags for up to 3 months.

• Leave some space in the container for expansion.

Reheating

• Stovetop: Warm over medium-low heat, stirring occasionally. Add a splash of broth or cream if it’s too thick.

• Microwave: Heat in 1-minute intervals, stirring in between until hot.

• Frozen: Thaw in the refrigerator overnight, then reheat using one of the above methods.