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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
Cook Time:30 minutes
Total Time:45 minutes

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