Southwest Chicken and Corn Chowder

Spice it up! Feel free to add jalapenos or more pepper to this soup depending on how hot you like it! For a smoother chowder, transfer the soup to a blender before adding chicken, puree, then quickly reheat before serving.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • ½ cup butter
  • 1 small sweet onion, peeled and diced
  • 2 tsp. minced garlic
  • 1 medium red bell pepper, seeded and diced
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 3 Russet potatoes, peeled and diced
  • 1 cup tomato purée
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups corn kernels
  • 3 cups shredded rotisserie chicken
  • 1 tsp. dried thyme
  • 2 bay leaves
  • ¼ tsp. cayenne pepper
  • 1 tsp. salt
  • ½ tsp. ground black pepper


  • Heat butter in a 5-quart Dutch oven over medium heat. Sauté onions, garlic, and bell pepper until soft, about 4 minutes. Add flour and stir to combine.
  • Pour in chicken broth and whisk until smooth, then add potatoes. Cover and simmer for 15 minutes. Use a potato masher to mash the softened potatoes. Add tomato purée, milk, cream, corn, chicken, thyme, bay leaves, cayenne salt, and pepper.
  • Simmer uncovered for another 10 minutes. Serve immediately.