Easy Chicken Chili Corn Chowder for a Comforting Dinner - Creamy, Cozy, and Ready Fast
Servings: 6 servings
Ingredients
- Cooked chicken (about 3 cups), shredded or diced; rotisserie chicken works great
- Olive oil or butter (2 tablespoons)
- Yellow onion (1 medium), diced
- Red bell pepper (1), diced
- Garlic (3–4 cloves), minced
- Jalapeño (1), seeded and minced (optional, for heat)
- Corn (3 cups) — fresh kernels, frozen, or canned (drained)
- White beans (1 can, 15 oz), drained and rinsed; great northern or cannellini
- Chicken broth (4 cups), low-sodium preferred
- Half-and-half or heavy cream (1 cup); for lighter, use whole milk
- Potatoes (2 medium), peeled and diced small (Yukon golds are ideal)
- Green chiles (1 can, 4 oz), mild or hot
- Ground cumin (2 teaspoons)
- Chili powder (1–2 teaspoons), to taste
- Smoked paprika (1 teaspoon)
- Dried oregano (1 teaspoon)
- Salt and black pepper to taste
- Cornstarch (1–2 tablespoons), optional for thickening
- Lime juice (1 tablespoon), fresh
- Fresh cilantro or green onions, chopped (for garnish)
- Shredded cheese (Monterey Jack, pepper jack, or cheddar), optional for serving
- Sour cream or Greek yogurt, optional for serving
- Tortilla strips or crushed tortilla chips, optional for crunch
Instructions
- Sauté the aromatics. Heat the olive oil or butter in a large pot over medium heat. Add the onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Toast the spices. Add cumin, chili powder, smoked paprika, and oregano. Stir for 30–60 seconds to bloom the spices and deepen flavor.
- Add the base. Stir in the potatoes, corn, green chiles, white beans, and chicken broth. Season with a pinch of salt and pepper. Bring to a gentle boil.
- Simmer until tender. Reduce heat and simmer 12–15 minutes, or until the potatoes are just tender when pierced with a fork.
- Stir in the chicken and cream. Add the cooked chicken and half-and-half (or cream/milk). Simmer another 5 minutes to warm through. Do not let it boil hard once dairy is added.
- Adjust thickness. For a thicker chowder, mash some of the potatoes and beans against the side of the pot. Or whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in and simmer 2–3 minutes.
- Finish with brightness. Stir in lime juice. Taste and adjust salt, pepper, and chili powder as needed.
- Serve and garnish. Ladle into bowls and top with cilantro or green onions. Add cheese, a dollop of sour cream, and tortilla strips if you like extra richness and crunch.