Chicken Corn Chowder

5 from 1 vote

Hearty chicken corn chowder is loaded with chunks of chicken, tender potatoes, corn, and a creamy flavorful broth. Green chiles, chili powder, and cumin give this chowder a unique and delicious southwest twist!

Prep Time20

Cook Time25

Total Time45

Course: Chicken + Poultry, Skillet + One Pot Meals, Soup, Stew + Chili

Cuisine: American, Southwest

Keyword: chicken corn chowder

Servings: servings

Author: Danae Halliday

Equipment

6.5 Quart Pot

Ingredients

2 tablespoons olive oil divided
2 large chicken breasts cut into bite sized pieces
1 teaspoon kosher salt or to taste
Freshly ground black pepper to taste
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 of a yellow onion diced
1 poblano pepper seeds removed and diced
2 1/2 cups corn kernels
4 ounce can diced green chiles
3 cups diced yukon gold potatoes
1/4 cup all purpose flour
4 cups low sodium chicken broth
1 cup whole milk or half and half
1/2 cup plain greek yogurt

Instructions

Combine the dried spices, salt and pepper in a small bowl.
Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot add in the chicken and spread it out into a single layer. Let it cook for about 2-3 minutes without stirring it.
Sprinkle half of the spice mixture onto the chicken. Stir the chicken around and continue to cook until it's no longer pink and cooked through. Dump the chicken out onto a plate and set aside.
Add the remaining tablespoon of oil to the pot. Add in the onion and poblano pepper. Season with the remaining spice mixture. Sauté until they start to soften, 1-2 minutes. Add the corn, green chiles, and potatoes into the pot. Stir everything together and cook for another minute.
Sprinkle the flour on top of the veggies then stir everything together until it's coated in the flour and you no longer see it.
Pour in the chicken broth and milk and stir together. Scrape up any brown bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes or until the potatoes are fork tender. Stir occasionally.
Remove the chowder from the heat and stir in the room temperature Greek yogurt until it's incorporated. Serve with your favorite toppings and tortilla chips or warm tortillas.

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