Corn and Chicken Chowder

Warm up with this hearty, satisfying Southwestern blend of kerneled corn, potatoes, fire-roasted green chiles, and strips of chicken in a creamy chowder base. Add shredded cheddar cheese or a dollop of sour cream and serve with tortilla chips.


15 minutes


50 minutes


5 to 6




  • 4 Tablespoons Challenge Butter (½ stick)
  • 1 pound boneless, skinless chicken cut in thin strips
  • 2 cups onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (cilantro)
  • 1 teaspoon pressed (or finely minced) garlic
  • 2 cups frozen corn kernels
  • 2 potatoes, peeled and cut into ½-inch dices (about 2 cups)
  • 4 ounce fire-roasted diced green chiles (1 can)
  • 1 quart chicken broth
  • 1 cup milk
  • ¼ teaspoon ground black pepper
  • salt to taste (1-1½ teaspoons)


  • 1

    Melt 2 tablespoons of butter in a large saucepan. Add chicken and sauté until meat is no longer pink. Transfer chicken to a plate and set aside (refrigerate.)

  • 2

    Melt an additional 2 tablespoons of butter in the saucepan and add onion, cumin, coriander and garlic; cook until onions are soft but not browned. Add corn, potatoes, chiles and broth; bring just to a boil. Lower heat, cover and simmer 20 minutes or until potatoes are tender.

  • 3

    Add milk. Puree half of the soup in a food processor or blender then return to the pan. Stir in the chicken. Heat until warmed through. Do not boil. Season with salt and black pepper. Yields 10 cups

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.