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Southwest Chicken Corn Chowder

Who wants a meal that is full of flavor? This Southwest Chicken Corn Chowder Recipe is perfect for any occasion and any meal where you what a restaurant style dish. Whether you are craving a fantastic bowl of soup or want some classic comfort food, you are going to want to make this recipe. 
Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Keyword: chicken corn chowder recipe
Servings: 4
Author: Jill


  • 8 oz bacon fried crispy and chopped
  • 1 c celery diced
  • ½ c onion chopped
  • 2 cloves garlic chopped fine
  • 3 lb boneless skinless chicken breast cut into bite-size pieces
  • 1 tsp chile powder
  • ½ tsp cumin
  • 128 oz chicken broth
  • 1 c carrots diced
  • 8 oz. diced green chilies I used 2-4 oz. cans
  • 1 lg jalapeno diced
  • 1 c roasted red peppers diced
  • 2 c black beans
  • 4 c corn canned or frozen
  • ¾ c fresh cilantro diced about 2-3 large sprigs
  • 3 c red potatoes diced
  • 2 c half and half
  • 3 tbsp corn starch
  • 1 c sour cream
  • 2 c Mexican cheese mixture shredded or cheddar cheese


  • Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
  • Add the onion, celery and garlic to the bacon grease and saute until tender.
  • Add chicken, cumin and chili powder to the pan and saute until chicken is cooked through.
  • Add half of the chicken broth and the remainder of the vegetables. Stir and simmer till vegetables are tender and soup is cooked down.
  • Add the remainder of the chicken stock. Bring to a low boil.
  • Stir corn starch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened. If you desire a thicker soup, you can add another ½ to 1 cup of milk with several more tablespoons of corn starch stirred in. Remove from heat. Stir in sour cream.
  • Stir in the cheese. Top with the crumbled bacon. Serve with a dollop of sour cream. Add more cheese, cilantro and a dash of hot sauce for more zest.