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Southwest Chicken Corn Chowder
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Southwest Chicken Corn Chowder

Course dinner, Main Course, Side Dish
Cuisine American, Mexican, southwest
Servings 6
Author Coco and Ash

Equipment

  • immersion blender or regular blender

Ingredients

  • 6 strips of bacon
  • 1 small yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 jalapeño pepper (optional)
  • 3 large cloves of garlic (minced)
  • ¼ cup all purpose flour
  • 4 cups chicken broth
  • 2 large chicken breasts - uncooked
  • 2 (15 ounce) cans of whole kernel corn (drained)
  • 1 (14 ounce) can of creamed corn
  • 1 (15 ounce) can of black beans (drained and rinsed)
  • 2 russet potatoes (peeled and cut into bite-sized cubes)
  • ½ teaspoon EACH - smoked paprika, salt, pepper
  • 1 teaspoon EACH - cumin, chili powder
  • 1 cup heavy cream

Instructions

  • Slice your bacon into small bits and add to a large stockpot over medium heat. Cook until crispy then remove from the pan and drain on paper towels. (save for topping the soup)
    6 strips of bacon
  • If you have a lot of bacon drippings in your pan, discard most of it but leave about 2 tablespoons in the pot (no need to measure exactly)
  • Add your diced onions, diced bell peppers, and diced jalapeño to the bacon drippings in the pot and cook until softened. (about 5-7 minutes)
    1 red bell pepper, 1 small yellow onion, 1 jalapeño pepper
  • Add in the garlic and cook for about 1 more minute.
    3 large cloves of garlic
  • Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute while stirring just to get rid of the raw flour taste.
    ¼ cup all purpose flour
  • Add in the chicken broth, all of the corn, beans, potatoes, raw chicken breasts, all of the seasonings and ½ cup of water.
    2 large chicken breasts - uncooked, 4 cups chicken broth, 2 (15 ounce) cans of whole kernel corn, 1 (14 ounce) can of creamed corn, 1 (15 ounce) can of black beans, 2 russet potatoes, ½ teaspoon EACH - smoked paprika, salt, pepper, 1 teaspoon EACH - cumin, chili powder
  • Bring everything to a full boil, then lower the heat to a simmer for 25 minutes. After the 20-25 minutes, you can make sure the chicken is cooked and the potatoes are fork tender.
  • Remove the chicken from the pot and shred it carefully using 2 forks.
  • Before you add the chicken back in the pot, you can blend about ⅓ of the soup to make it extra creamy. I use an immersion blender. If you are using a regular blender, see the *notes below.
  • After blending, add the shredded chicken and the heavy cream to the pot. Cook for 5 more minutes then serve with **toppings of your choice!
    1 cup heavy cream

Notes

*Blending tips: An immersion blender is an amazing tool for soups and sauces. Here is a link to the one I use although if you search amazon, you'll see plenty of options at different price points. 
If you want to use a regular blender, just ladle in a few scoops of the soup. Since the soup is very hot, it will steam which can sometimes cause your blender lid to not stay on properly, I like to open the little top valve or pour spout on the lid and cover that with a towel to prevent the pressure from the steam. 
Topping ideas:
  • extra jalapeños
  • tortilla strips
  • bacon 
  • avocado
  • sour cream
  • shredded cheese
  • fresh cilantro
  • green onions