More Great Recipes: Dinner

Southwestern Chicken Corn Chowder

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Member since 2016

Serves 8 | Prep Time 10 | Cook Time 20


For The Chowder:
2 tablespoons olive oil
1 large yellow onion, chopped
3 Jalapeño peppers, ribs & seeds removed, finely chopped. (Use 2 peppers for the chowder and hold back 1 for garnish)
4 cloves of garlic, minced
11/2 teaspoons cumin
11/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor)
11/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
21/2 cups unsweetened almond milk
2 cups chicken stock
2 small yellow summer squash, chopped
3 large Yukon gold potatoes, skins removed and chopped into 1 inch cubes
6 fresh ears of sweet corn, cut off the cob (uncooked) (should yield 4 cups )
15 ounces roasted chicken, shredded into large chunks (I used a store bought rotisserie)
4 ounces shredded Monterey Jack cheese

For The Garnish:
4 ounces dry cured chorizo, finely chopped
4 ounces shredded extra-sharp cheddar cheese
⅓ cup chopped cilantro
½ cup sliced green onions

For step by step directions please visit:

Pairs Well With


Southwestern Corn Chowder - sweet & hearty flavorful meal in one big bright sunny pot! With Chicken, Potatoes, Corn, Chorizo, Squash, Onion, & Jalapeño.

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