Southwest Chicken Corn Chowder | Ambitious Kitchen

Summer corn is in full swing, which means it’s corn chowder season baby! Every year I look forward to making a big pot of corn chowder to use up fresh produce. Last year I shared this incredible vegan corn chowder recipe complete with perfectly sweet coconut milk (SO GOOD) and this summer you know I had to kick it up a notch.

This southwest chicken corn chowder is thick, creamy and packed with protein and veggies for a bowl of magic you’ll seriously crave. I filled this amazing chicken corn chowder with wonderful southwest-inspired spices like cumin, coriander, chili powder and oregano, and even added an extra flavor and protein boost with a can of black beans. It reminds me of my famous cheesy southwest bean dip but with greek yogurt and a hint of sweetness from all of that fresh corn.

This comforting recipe is the perfect summer-into-fall dinner or lunch to enjoy as the temps start dropping. And if you love hearty soups & stews all year round like I do, prepare to be completely wowed by this one. Have fun adding your fav toppings and be sure to read the full post for ways to make it your own!

What makes this southwest corn chowder a little healthier

Traditional corn chowder recipes are typically made with butter, flour and plenty of heavy cream to make it thick and creamy. We’re swapping out the heavy cream and butter for protein-packed greek yogurt, and thickening it up with potatoes. The result is equally as creamy but packed with more nutrients!

Everything you’ll need to make southwest chicken corn chowder

You’re going to LOVE how creamy this southwest corn chowder is. With wonderful spices and a few special ingredients, it has the perfect flavors and textures! Here’s what you’ll need to make it:

• Protein: I like to use boneless, skinless chicken thighs in this corn chowder recipe. You’ll also add a can of black beans for extra fiber, protein and flavor.
• Veggies: you’ll need an onion, garlic, poblano pepper, red bell pepper and fresh or frozen sweet corn.
• Potatoes: that’s right, the secret ingredient for super creamy corn chowder is yukon gold potatoes!
• Spices: we’re using a mix of ground coriander, ground turmeric, chili powder, garlic powder, oregano and plenty of salt & pepper. Feel free to add some cayenne pepper if you like a little heat.
• For the base: you’ll need some low sodium chicken broth, plain greek yogurt and milk to create a creamy texture in this southwest corn chowder.
• Optional toppings: I love to garnish my bowl with shredded cheddar cheese, chopped scallions, fresh cilantro & avocado and tortilla chips. So good!

Make it your own

This easy southwest corn chowder is great for customizing and is delicious so many different ways. Here are some simple ingredient swaps & customizations you can make:

• Go vegetarian: feel free to omit the chicken and enjoy the chowder as-is, or add in another can of black beans for an extra boost of protein.
• Choose the milk: you can really use any milk you’d like. I prefer unsweetened almond milk but regular milk and even coconut milk will work well.
• Add some heat: if you love spice like we do, try swapping the poblano pepper for jalapeño and add in that cayenne pepper. A drizzle of your fav hot sauce on top would be perfect, too!

The key to super creamy corn chowder

As I mentioned, this southwest chicken corn chowder is made extra creamy without using actual cream thanks to the potatoes! You’ll actually cook them up and blend the chowder all together to get the perfect texture. Adding greek yogurt or sour cream is the perfect touch.

How to make this healthy chicken corn chowder

1. Cook your chicken. Start by cooking up the diced chicken in a large pot with olive oil, salt and pepper. Set it aside in a separate bowl while you continue with the recipe.
2. Cook the veggies. In the same pot, you’ll cook the garlic, onion, peppers, corn and potatoes until the potatoes start to soften slightly.
3. Simmer with spices & broth. You’ll then stir the veggies with all of those spices for about 30 seconds so that the flavor and aromas release. Then stir in the broth, milk, yogurt, salt & pepper and simmer everything for about 10 minutes until the potatoes are fork-tender.
4. Blend it up. Here’s the fun part! Take half of the chowder and carefully blend it in your blender so that it turns nice and creamy. Stir this back in with the rest of the corn chowder and voila! It will be so creamy and delicious.
5. Add protein & serve. Finally, add the chicken back to the pot along with your can of black beans and a squeeze of fresh lime juice. Serve with all of those delicious toppings if you’d like!

Storing & freezing tips

• To store: store this healthy southwest chicken corn chowder in the fridge in an airtight container for up to 5 days.
• To freeze: simply let the corn chowder completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months. When you’re ready to eat it thaw the corn chowder in the refrigerator and then heat it in the microwave or on the stovetop.

More soups, stews & chowders you’ll love

Get all of our soup & stew recipes here!

I hope you love this southwest chicken corn chowder! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!