Chipotle Chicken Corn Chowder

5 from 4 votes

Chipotle Chicken Corn Chowder

Chipotle Chicken Corn Chowder is that super hearty, chunky, a little bit spicy, and totally satisfying pot of soup your family will love! It's loaded with vegetables, seasoned blackened chicken, and canned chipotle peppers in adobo to give it that smokey heat. Rich and creamy and ready for all the toppings, this easy stovetop, all-in-one pot of corn chowder deserves a spot in your fall and winter dinner line up!

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner

Cuisine: American

Servings: to 7

Calories: 704kcal

Author: Meryl Downing

Ingredients

For the Chicken

1 to 1.25 pounds chicken boneless, skinless thighs or breasts
½ teaspoon kosher salt
10 grinds fresh black pepper
2 teaspoons brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teapoon garlic powder
2 Tablespoons olive oil

For the Soup

1 medium yellow onion chopped
1 red bell pepper chopped
1 poblano pepper chopped
6 medium yellow potatoes (6 cups cubed)
½ teaspoon kosher salt
4 cloves garlic minced
2 Tablespoons flour
⅛ to ¼ cup chipotle peppers in adobo sauce finely chopped
3 cups corn frozen or fresh
4 cups chicken stock
1 cup heavy cream
¼ cup cilantro chopped
1 cup white cheddar cheese shredded, for topping
scallions sliced, for garnish

Instructions

Prep the vegetables. Chop the onion, red and poblano peppers, garlic and potatoes.
Mix the dry seasonings for the chicken in a bowl. Lay the chicken on a plate and coat it on all sides with the seasoning.
Preheat a large Dutch oven or soup pot over medium heat, add the oil and sear the chicken on one side, about 3 minutes. Don't move it around in the pot while it's searing.
Flip the chicken and add the chopped onions, peppers and potatoes over the top. Let the chicken sear without moving it, another 3 minutes on the second side while the veggies begin to saute over the top. When the chicken is seared and releases from the pot, everything can be stirred together occasionally and continued cooking for about 5 to 7 minutes.
Add the salt, garlic, and flour and stir well, another few minutes.
Add the corn, chipotle peppers, and chicken stock and mix well.
Cover the pot and keep it at a gentle simmer (low to medium low heat) until the potatoes are softened and the chicken is cooked through, about 20 to 30 minutes.
Remove the chicken to a cutting board to shred with two forks and roughly chop.
Optional but recommended - While the chicken is removed, add about 2 or 3 cups of the soup to a blender and puree until smooth. Then add back to the pot with the chunky soup.
Add the chicken, cream and cilantro to the soup. Stir and simmer another few minutes while everything comes together.
Serve the soup with white cheddar cheese, more cilantro, sliced scallions and tortilla chips for dipping.

Notes

Chicken - Use boneless skinless chicken thighs or breasts. If using thick chicken breasts, slice them in half lengthwise into two thinner strips. This gives you more surface area to season and sear.
Adjusting the Spice Level - The amount of heat comes from the chipotle peppers in adobo, this soup is kinda spicy! Using ¼ cup as written will give you a nice medium kick of spice. You can use less if you want it milder, and can taste and add more to the finished soup if you want.
Extra Chipotle Peppers - can be frozen in a jar for another use.
Peppers - I used 1 red bell pepper and 1 poblano pepper, but you could really use any two peppers you have in any color or variety.

Nutrition