Southwest Chicken Corn Chowder Recipe

Southwest Chicken Corn Chowder plated

This Southwest Chicken Corn Chowder recipe is an easy-to-prepare mid-week meal that highlights the fresh flavor of corn, peppers, and chicken.




  1. Preheat your oven to 450 degrees F and begin gathering your ingredients. Remove the corn husks, remove the exterior layer of the onion and cut it in half, cut the pepper in half and remove the top and seeds, and cut the jalapeño in half {I leave the seeds for the added heat}. Coat the vegetables in olive oil, season with salt and pepper, and place them on a baking sheet for about 30 minutes to roast them until skin on the peppers browns, the onion begins to turn translucent, and the corn begins to char.
  2. When the vegetables are roasted, remove from the oven and allow to cool until you can handle the corn. At that point, place each corn one at a time in a bowl. Hold it upright with one hand, and guide your knife down the side of the cob to cut the corn off. Place the roasted pepper, jalapeños, onion, corn, and corn tortillas in a blender with two cups of the Imagine® Free Range Chicken Broth and blend until you have a smooth puree. The corn tortillas are a great way to thicken your soup.
  3. Pour the puree from the blender through a mesh sieve to remove any lumps and pour into a large pot on the stove on a medium heat. Add the remaining Imagine® Free Range Chicken Broth, chili powder, salt + pepper, and simmer about 10 minutes so the chowder thickens from the pureed tortilla. 
  4. To complete my bowl of Southwest Chicken Corn Chowder, I added the shredded chicken, crumbled queso fresco, diced avocado, a little roasted corn I set aside, finely diced red peppers, a wedge of lime for a pop of acid, and several blue tortilla chips for crunch.

Keywords: corn chowder, Southwest, soup, comfort food