Snuggle in for the night with a warm cup of a Southwestern style chowder filled with chicken, corn, and chile.
This Southwestern Style Corn Chowder is one of those beautiful one pot meals filled with intense flavor that alternates between savory and spicy. I really love the Southwestern flavor infusion in a chowder, and I think you will to. Hearty, yet healthy, it will leave you feeling a bit sad because your full belly is going to tell you to put the spoon down and you’re not going to want to. Thankfully it makes a large batch so you can have leftovers for lunch. Be quick though so someone doesn’t beat you to them. When it comes to this chowder, it’s every man for himself.
~ Char the green chilies
Rub olive oil over 2 long green chilies and roast over flame until softened and charred. Remove from heat and let cool. When cool enough to handle peel, remove seeds, and chopped.
👩🍳TIP: A simple way to peel the skin is to roast the pepper, put it in a bowl, cover it with plastic wrap, and let it sit for 10 minutes. Use a paper towel or glove and gently wipe the skin off.
~ Cook the chicken
Salt and pepper 2 chicken breast. In a large skillet heat 1 tablespoon oil with 1 tablespoon butter over medium-high heat.
When oil and butter starts to bubble add the chicken and sear both sides to a golden brown. Reduce the heat to medium-low and cook chicken until no longer pink, about 8 – 10 minutes.
Times will vary based on the size of the chicken. Let cool enough to handle and cut into bite-sized pieces.
~ Prep the vegetables
Chop 1 large yellow onion. Mince 1 – 2 cloves garlic. Chop 2 celery stalks. Cut the corn off of 2 – 3 ears of corn, enough for 2 cups.
~ The vegetables
Heat about 4 tablespoons of olive oil in a large stock pan. Add the onion, garlic, and celery. Add a pinch of kosher salt to draw out the moisture. This is also known as sweating the vegetables. Sweating vegetables releases the juices into the pan giving you a flavorful chowder. Cover the pot with a tight lid to help steam and sweat the vegetables.
~ The chowder
Stir in the corn, chicken, green chilies, 1/2 teaspoon ground black pepper, a few dashes of Tabasco sauce, and 2 cups chicken broth. Cook over low heat until heated through, add 1 cup half-and-half and continue to cook until hot; do not let boil. Instead keep it at a nice steady heat allowing it heat slowly.
- 4 tablespoons olive oil
- 1 large yellow onion, chopped
- 1– 2 cloves garlic, minced
- 2 ribs celery, finely chopped
- 2 cups corn, cut off the cob, or frozen
- 2 cups cooked chicken, boned, skin removed, and diced
- 2 long green chilies, roasted, peeled, seeded, and chopped
- 1/2 teaspoon ground black pepper
- 2 dashes tabasco sauce
- 2 cups chicken broth
- 1 cup half-and-half
Heat the oil in a stock pan. Add the onion, garlic, and celery; sauté until vegetables are soft. Stir in the corn, cooked chicken, green chile, tabasco sauce, and chicken stock. Cover over low heat until warmed through, add the half-and-half and continue cooking until hot; do not bring to a boil.