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Fiesta Chicken Corn Chowder

A creamy and comforting chowder featuring tender chicken, corn, and vibrant peppers, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can corn (15 oz), drained
  • 1 cup diced potatoes
  • 1 cup diced bell peppers (red and green)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with whole milk or plant-based alternative.
  • 1 teaspoon chili powder
  • to taste Salt and pepper Adjust according to preference.
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Start by gathering all your ingredients. Having everything in place will make the cooking process smoother and more enjoyable!
Cooking
  1. In a large pot, heat a drizzle of oil over medium heat. Add the chopped onions and minced garlic. Sauté for 2 to 3 minutes, or until the onions become translucent and fragrant.
  2. Toss in the diced potatoes and bell peppers, stirring well. Cook for an additional 5 minutes, allowing the veggies to soften slightly.
  3. Stir in the shredded chicken, corn, and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the potatoes are tender.
  4. Reduce the heat to low, and stir in the heavy cream and chili powder. Season with salt and pepper to taste. Allow the chowder to heat for about 5 minutes without boiling.
  5. Ladle the chowder into bowls and garnish with chopped fresh cilantro. Enjoy this delightful dish warm!

Notes

To lighten the chowder, swap out heavy cream for whole milk or a plant-based alternative. Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 to 3 months.