Southwest Corn Chowder

There’s something truly special about warm, hearty meals that evoke memories of cozy winter nights. The Southwest Corn Chowder is one such dish that warms both the body and soul. I remember the first time I made this chowder; it was a crisp winter evening, and the smell of the simmering ingredients filled my kitchen, drawing in family members like moths to a flame. Each spoonful was a delightful blend of flavors, from the sweetness of the corn to the zest of the spices, creating a comforting hug in a bowl. Whether enjoyed on a chilly night or shared with friends during a gathering, this chowder has a way of making everyone feel at home.

What’s In This Southwest Corn Chowder

The beauty of the ingredients in the Southwest Corn Chowder lies in their harmony. Each component not only stands out on its own but also complements the others, resulting in a rich, flavorful dish. The star players include sweet corn, creamy potatoes, and tender chicken, all harmonizing to create a sumptuous dining experience.

• Cooking spray: Essential for ensuring nothing sticks to your slow cooker. A little goes a long way in making cleanup hassle-free.
• 1 pound boneless, skinless chicken thighs or breasts: Juicy and tender, the chicken serves as the hearty protein base of this chowder. Thighs give more flavor, but breasts work too.
• 1 tablespoon minced garlic: This ingredient adds a robust depth of flavor that enhances the entire dish.
• 1 large red pepper, diced: Its sweetness balances the spices beautifully while adding a pop of color.
• 4 cups baby gold potatoes, cut into small cubes: Creamy and tender, these potatoes thicken the chowder and make it extra filling.
• 1 (15-ounce) can cream-style sweet corn: Adds sweetness and creaminess to the chowder, making every bite comfort-filled.
• 3 cups frozen corn: I prefer using fire-roasted corn for an extra smoky flavor, which enhances the overall taste.
• 1 (16-ounce) can black beans, drained and rinsed: Their creaminess and protein make the chowder heartier.
• 1 (4-ounce) can mild diced green chiles, undrained: For a mild kick, these chiles add warmth without overwhelming the dish.
• 1 cup chicken broth: This forms the soup base, providing essential moisture and flavor.
• 1 tablespoon chili powder: Adds warmth and depth, giving the chowder a southwest flair.
• 1 tablespoon smoked paprika: Infuses the chowder with a smoky essence that takes the flavor profile to another level.
• 1 teaspoon ground cumin: A classic spice in southwest cooking, it brings an earthy note to the dish.
• 1 teaspoon garlic powder: Enhances the garlic flavor without being overpowering.
• 1 teaspoon onion powder: Adds sweetness and depth, complementing the other flavors.
• 1 teaspoon dried oregano: This herb contributes a fragrant, earthy essence.
• Salt and pepper: Essential for seasoning and enhancing all the flavors in the chowder.
• 2 cups freshly shredded sharp Cheddar cheese: Added at the end, this cheese provides creaminess and a sharp flavor that balances the sweet corn.
• 1 cup half-and-half or heavy cream: This makes the chowder luxuriously creamy and rich.
• 1 lime (optional): A squeeze of lime juice at the end brightens the dish with a refreshing zing.
• 3 to 4 tablespoons fresh cilantro (optional): For garnish, adding a fresh, herbal note that lightens the chowder.
• Toppings as desired: Choose from extra cheese, cilantro, avocado, or sour cream to enhance the experience.

Step by Step Guide for Southwest Corn Chowder

Making the Southwest Corn Chowder is a straightforward process, perfect for any cook, whether you’re seasoned or a beginner. All you need is a slow cooker and a handful of ingredients. The best part? It’s a set-it-and-forget-it meal that fills your home with incredible aromas while it cooks.

1. Start by generously spraying your large, 6-quart slow cooker with cooking spray. This step ensures that the chowder doesn’t stick and makes cleanup a breeze. Don’t skimp on this; a well-prepared slow cooker is key!

2. Next, add your “add first” ingredients to the slow cooker. This includes the chicken thighs or breasts, minced garlic, diced red pepper, and the baby gold potatoes. Make sure to season with salt and pepper to taste. I usually go for about 1 and 3/4 teaspoons of salt and 1/2 teaspoon of pepper.

3. Stir everything well, ensuring the chicken is submerged beneath the other ingredients. This helps the flavors meld. You want everything pressed in an even layer.

4. Cover the slow cooker and set it to cook on high for about 3 and 1/2 to 5 hours or on low for 4 to 6 hours. You’ll know it’s done when the chicken shreds easily with a fork. During this time, your home will smell heavenly!

5. Once cooked, turn off the slow cooker and remove the chicken. Pull off any excess fat and discard it. Now, shred the meat using two forks or chop it with a knife. As you’re shredding, add the half-and-half to the slow cooker and stir well.

6. Next, gradually stir in the shredded Cheddar cheese a handful at a time. This prevents clumping, ensuring a smooth and creamy chowder. Watch as the cheese melts and blends beautifully into the mix!

7. Return the shredded chicken back to the slow cooker and stir everything together. If you’d like, add the juice from a lime for a refreshing zest. Toss in the cilantro at this point, if using, and adjust the seasoning to taste.

8. Finally, ladle the chowder into bowls and add any desired toppings. I recommend extra cheese, a squeeze of lime, a sprinkle of cilantro, a dollop of sour cream, or some diced avocado. Each topping adds its unique touch to the dish!

Things Worth Knowing

Tips and Variations

Cooking is all about personal flair! Here are some tips and variations to consider when making your Southwest Corn Chowder.

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop for the best texture.
• Freezing: You can freeze this chowder in freezer-safe containers for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with crusty bread or a fresh salad for a complete meal experience.
• Variations: Feel free to swap chicken for turkey or tofu for a vegetarian option.
• Extra Spice: Add a pinch of cayenne pepper or some diced jalapeños for a spicier version of this chowder.

Side Dish Ideas for Southwest Corn Chowder

When it comes to serving the Southwest Corn Chowder, the possibilities are vast! Here are some ideas to make your meal even more delightful.

• Crusty bread: A slice of warm, crusty bread is perfect for dipping into the chowder.
• Mixed green salad: A light salad with vinaigrette balances the richness of the chowder.
• Cornbread: For a comforting twist, serve with a warm slice of cornbread.
• Grilled cheese sandwiches: Pairing with a classic grilled cheese adds childhood nostalgia to your meal.
• Rice or quinoa: Serve over a bed of rice or quinoa for added texture and nutrition.
• Seasonal sides: Consider seasonal vegetable sides, like roasted Brussels sprouts or sautéed greens for a fresh, vibrant addition.

FAQ

Conclusion

The Southwest Corn Chowder is a truly delightful dish that brings warmth and comfort to any table. Its rich flavors and creamy texture make it a standout choice for a cozy night in or a gathering with friends. I encourage you to give it a try; it’s sure to become a favorite in your home!

Southwest Corn Chowder

The ultimate comfort food, Southwest Corn Chowder is packed with creamy sweet corn, hearty potatoes, and tender chicken, all simmered to perfection. This easy weeknight dinner is sure to warm your soul and satisfy your cravings. Try it tonight for a cozy meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 serving Cooking spray
• 1 1 pound boneless, skinless chicken thighs or breasts see note 1
• 1 tablespoon 1 tablespoon minced garlic
• 1 1 large red pepper, diced
• 4 4 cups baby gold potatoes, cut into small cubes see note 2
• 1 1 (15-ounce) can cream-style sweet corn
• 3 3 cups frozen corn I love fire-roasted
• 1 1 (16-ounce) can black beans, drained and rinsed
• 1 1 (4-ounce) can mild diced green chiles, undrained
• 1 1 cup chicken broth
• 1 tablespoon 1 tablespoon chili powder
• 1 tablespoon 1 tablespoon smoked paprika
• 1 teaspoon 1 teaspoon ground cumin
• 1 teaspoon 1 teaspoon garlic powder
• 1 teaspoon 1 teaspoon onion powder
• 1 teaspoon 1 teaspoon dried oregano
• to taste Salt and pepper
• 2 cups 2 cups freshly shredded sharp Cheddar cheese
• 1 1 cup half-and-half or heavy cream
• 1 1 lime (optional)
• 3 to 4 3 to 4 tablespoons fresh cilantro (optional)
• to taste Toppings as desired

Equipment

• 6-quart Crock-Pot

Method

 

1. Start by generously spraying your large, 6-quart slow cooker with cooking spray. This ensures that the chowder doesn’t stick and makes cleanup a breeze.
2. Next, add your “add first” ingredients to the slow cooker, which includes the chicken thighs or breasts, minced garlic, diced red pepper, and baby gold potatoes. Don’t forget to season with salt and pepper to taste.
3. Stir everything well, ensuring the chicken is submerged beneath the other ingredients. This helps the flavors meld. You want everything pressed in an even layer.
4. Cover the slow cooker and set it to cook on high for about 3 and 1/2 to 5 hours or on low for 4 to 6 hours. You’ll know it’s done when the chicken shreds easily with a fork.
5. Once cooked, turn off the slow cooker and remove the chicken. Pull off any excess fat and discard. Now, shred the meat using two forks or chop it with a knife.
6. Next, gradually stir in the shredded Cheddar cheese a handful at a time. This prevents clumping, ensuring a smooth and creamy chowder.
7. Return the shredded chicken back to the slow cooker and stir everything together. If you’d like, add the juice from a lime for a refreshing zest.
8. Finally, ladle the chowder into bowls and add any desired toppings, such as extra cheese, a squeeze of lime, or diced avocado.

Notes

• Tip 1: This dish is far more flavorful and tender with chicken thighs, but if you use breasts, cut each into 3 even pieces.
• Tip 2: This recipe uses about 1-1/2 pounds potatoes. Cut into small, even pieces for even cooking.
• Tip 3: Optional toppings include extra Cheddar, sour cream, and diced avocado.
• Storage: Store in the fridge for up to 5 days. You can freeze leftovers in freezer-safe containers for 2 to 3 months. Thaw in the fridge overnight.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.