Description
This chowder is creamy, smoky, and full of hearty flavors from tender chicken, sweet corn, and a touch of spice. Perfect for chilly evenings or when you crave a bowl of comfort with a kick.
Ingredients
2 white onions, diced
2 poblano or jalapeño peppers, diced
4 cloves garlic, minced
4 tsp chili powder
4 tsp cumin
2 tsp sea salt
2 tbsp olive oil or avocado oil
4 cups frozen corn
4 medium russet potatoes, peeled & diced
2 chipotle peppers in adobo sauce, diced
4 tbsp adobo sauce
2 lbs chicken breast
12 cups chicken broth
16 oz cream cheese or crème fraîche
12 slices bacon
4 limes (optional, for garnish)
Fresh cilantro (optional, for garnish)
1 cup cotija cheese
Instructions
Cook Bacon: Fry bacon until crisp. Set aside, reserving 1 tbsp bacon grease.
Sauté Veggies: In a large pot, heat oil and bacon grease. Add onions, peppers, and garlic; cook until softened.
Season: Stir in chili powder, cumin, and sea salt.
Add Main Ingredients: Mix in corn, potatoes, chipotle peppers, adobo sauce, chicken, and broth.
Simmer: Bring to a boil, then reduce heat. Cover and simmer for 20–25 min until potatoes are tender and chicken is cooked through.
Shred Chicken: Remove chicken, shred, and return to pot.
Creamy Finish: Stir in cream cheese until melted and smooth.
Serve: Ladle into bowls. Top with crumbled bacon, cotija cheese, cilantro, and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420 / Bowl
- Sugar: 5g / Bowl
- Fat: 26g / Bowl
- Carbohydrates: 20g / Bowl
- Fiber: 3g / Bowl
- Protein: 25g / Bowl