Spicy Southwest Corn Chowder recipe

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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 jalapeno peppers, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
3 (15.25 ounce) cans whole kernel corn, drained
2 cups chicken broth
1 skinless, boneless chicken breast, cut into small cubes
1 lime, cut into wedges
¼ cup chopped fresh cilantro
¼ cup sour cream

Nutrition Info

392.4 calories
carbohydrate: 69.7 g
cholesterol: 24 mg
fat: 10.5 g
fiber: 7.9 g
protein: 16.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1459.6 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes, season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.

  2. Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.

  3. Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.

  4. Place saucepan over low heat, warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.

Recipe Yield

4 servings

Recipe Note

A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy.

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