This rich and creamy Chicken Corn Chowder is loaded with tender vegetables and robust flavors! This flavorful soup will keep you cozy and warm all season long and quickly become a family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
OptionalToppings:Freshly Grated Cheese (Cheddar, Pepper Jack or Monterey Jack), Cooked Bacon, Cilantro, Parsley, Lime Wedges, Hot Sauce, Homemade Tortilla Strips (recipe below)
Instructions
Saute Vegetables and Add Seasonings: In a large saucepan or Dutch oven, melt butter in olive oil over medium heat. Add the bell peppers, jalapeno and green onions (white and pale green parts). Season with 1 1/4 teaspoon salt and heaping ½ teaspoon pepper and sauté until softened, about 4-5 minutes. Add in the garlic, cumin, coriander and smoked paprika. Sauté until fragrant, about 30 seconds to 1 minute.
Add Flour, then Stock: Sprinkle the flour over the vegetables. Cook, stirring, for 2 minutes. Slowly pour in the stock, whisking constantly until smooth.
Add Potatoes: Increase heat to medium high and add the potatoes. Bring soup to a boil and then immediately reduce to a rapid simmer. Cover and cook until the potatoes are ALMOST fork tender, about 8-12 minutes. (DO NOT overcook the potatoes - you will continue to cook them in the following steps!)
Add Chicken and Corn: Uncover and add the chicken and both types of corn. Bring the soup to a gentle simmer over medium-high heat. Immediately reduce heat to maintain a gentle simmer and cook, stirring occasionally, until heated through, about 4-5 minutes. Taste and adjust for seasoning with salt and pepper.
Add Cream, then add Dark Green Scallions: Turn heat to medium-low and stir in the heavy cream. Cook for 2-3 minutes, or until potatoes are tender and soup is heated through. Stir in the remaining green onion (dark green tops). Taste and adjust for seasoning with salt and pepper. If you prefer a creamier soup, add more half-and-half as desired.
Garish and Serve: Ladle the chowder into bowls and top with desired garnishes. Serve and enjoy!
Video
Notes
Potato Dice Size: To ensure even cooking, make sure you cut your potatoes into cubes roughly uniform in size.
To prep potatoes in advance: To prevent potatoes from browning after peeling and cutting into cubes, transfer cut potatoes to a large bowl filled with COLD water. If you want to prep potatoes in advance, add 1 teaspoon of distilled white vinegar per 2 cups of water. Potatoes will keep stored in an airtight container in the vinegar-water mixture for up to 24 hours. Drain (no need to rinse) before using.
Homemade tortilla strips are delicious with this soup and easy to prepare. Recipe below.
Homemade crispy tortilla strips:
Corn Tortillas – cut into thin strips
Vegetable Oil
Heat 2 tablespoons of oil in a large skillet over medium to medium-high heat.
Once oil is shimmering, add the strips in batches. Cook, flipping halfway through, for 1 ½ to 2 minutes or until strips are golden brown and crispy.
Transfer to a paper towel lined plate and season generously with flaky salt while still warm.
Recipe Serves: 6-8 PeopleNutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.