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Southwestern Corn and Chicken Chowder 4 Servings 10 oz Earthbound Farm Frozen Organic Sweet Corn (1 package) 15 oz Cream-style corn (1 can) 2 cups chicken broth 1 tsp Minced jalapeño pepper (or up to 3 teaspoons, to taste) 2 tsp minced garlic 1 Sweet red pepper (chopped) ¼ cup Coarsely chopped fresh cilantro or Italian parsley 1 lb boneless, skinless chicken breasts (about 3, cut into bite-size pieces) 1 Tbsp fresh lime juice ¾ cup Tortilla chips (coarsely crushed) Salt and freshly ground black pepper (to taste)
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Southwestern Corn and Chicken Chowder

Whenever you need some warm, flavorful comfort food, you can have this hearty, chunky, chock-full-of-corn chowder on the table in less than 30 minutes!

The secret to a hearty texture and layered flavor is a handful of crushed tortilla chips stirred in toward the end of cooking; the chips soften so you’ll barely know they’re there, but they help thicken and enrich the chowder with another layer of corn flavor. You can control the amount of “heat” by adding as many or few jalapeños as you like.

What makes this recipe especially fun is that it's so easy to customize, whether you're looking to sub in fresh ingredients, add toppings, create a vegetarian version...or just experiment. Your taste buds are in charge!

Delightful paired with warm, flaky biscuits. 

Prep time: 10 min | Cook time: 15 min | Total time: 25 min | 4 Servings

Ingredients

10 oz

Earthbound Farm Frozen Organic Sweet Corn (1 package)

15 oz

Cream-style corn (1 can)

2 cups

chicken broth

1 tsp

Minced jalapeño pepper (or up to 3 teaspoons, to taste)

2 tsp

minced garlic

1

Sweet red pepper (chopped)

¼ cup

Coarsely chopped fresh cilantro or Italian parsley

1 lb

boneless, skinless chicken breasts (about 3, cut into bite-size pieces)

1 Tbsp

fresh lime juice

¾ cup

Tortilla chips (coarsely crushed)

Salt and freshly ground black pepper (to taste)

Directions

Stir all the ingredients but the tortilla chips together in a 4-quart saucepan. Bring to a boil over high heat, stirring frequently. 

Reduce the heat to medium-low and simmer for 10 minutes.

Stir in 1/2 cup of the tortilla chips and cook for 5 to 10 minutes or until they’re very soft and the chowder is thickened. If you prefer a thicker chowder, stir in the remaining tortilla chips. If you’re not serving it immediately, the chowder will thicken further upon standing. Season with salt and pepper to taste. 


Make-Ahead Note:  The chowder may be refrigerated overnight. Warm gently before serving.

Fresh Variation:  Use 2 cups of fresh corn for the frozen. The cooking directions remain the same.

Variation:  To make a vegetarian chowder, omit the chicken and substitute vegetable broth for the chicken broth. 

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