This thick and hearty chicken and corn chowder is full of chicken, corn, cheese, peppers, and just the right amount of smokey spice. Your whole family is going to love this warm and cozy soup, and it’s simple enough to pull off on a weeknight!

Overhead photo of a bowl of chipotle chicken and corn chowder topped with a dollop of sour cream and cilantro.

Many winters ago (probably at least 12 years ago now!), my husband began eating a lot of soup for lunch and sometimes for dinner. At the time, he was picking up a lot of different flavors of canned soup; one of his favorites was chipotle chicken and corn chowder. 

He asked if I could try to recreate it, and I was happy to take on the challenge. After tasting the soup, examining its ingredients list, and looking back to my archives for similar chowder-style recipes, I came up with this recipe.

I held my breath when he took his first bite, unsure how my homemade rendition of his favorite soup would hold up. He declared the soup fantastic, one of the best things to come out of my kitchen, and said the taste was way better than the canned version. Success! This has since been one of our family’s absolute favorite soups during the cold winter months; even the kids eat it now!

Overhead photo of a pot of chicken corn chowder with tortilla chips and cilantro in the background.

Why We Love It 

While most soup recipes start with the mirepoix trifecta of onion, celery, and carrot, I scrapped that and went right for the peppers.

There are so many big flavors packed into one little bowl of this soup; you have the combination of red bell and poblano peppers… chipotle chile and adobo sauce for the smokey, spicy flavor… the cheesy, creamy broth… tender potatoes… crushed tortilla chips for some flavor and texture… lime juice and seasonings… and tons of corn. 

The soup has just the right amount of spice; that is, it's noticeable but not overwhelming or distracting from the other flavors.

If you need a hearty bowl of soup to warm your soul this winter, this one will serve you well. 

Key Ingredients Overview

I love, love, love the combination of ingredients that brings this soup to life; let’s go through everything you’ll be using…

Overhead photo of ingredients for chicken and corn chowder prepped and labeled.
  • Chipotle Chiles in Adobo Sauce – You’ll be using both some of the chopped chiles and the sauce; if you prefer to eliminate the “chipotle” aspect of this soup, you can omit these. You can find these in the Hispanic/Mexican section of your grocery store, or order them on Amazon.
  • Poblano Pepper – I LOVE poblanos and it’s so good in this soup! If your store doesn’t have them, you can substitute an Anaheim pepper, jalapeno,  or cubanelle.
  • Red Bell Pepper – You can substitute yellow or orange bell pepper if that’s what you have.
  • Seasonings – Cumin, dried oregano, dried thyme, and garlic add amazing flavor.
  • Milk + All-Purpose Flour – The base of the roux to thicken the soup. You can use whole milk or 2%.
  • Chicken Stock – Use homemade or store-bought; you can also use chicken broth.
  • Red Potatoes – Get the small ones if you can! Otherwise, just use a couple of the large red ones (or substitute russet potatoes or yukon gold potatoes if that’s all you have).
  • Cheese – I love the combination of cheddar and Monterey Jack, but you can use all of one type if you like.
  • Cooked Chicken – A rotisserie chicken is perfect for this, but you can also use chicken breast (or chicken thighs) that you have poached, roasted, or slow-cooked at home.
  • Canned Sweet Corn – Be sure to drain the corn; you can also use frozen corn, just be sure to thaw it first.
  • Canned Cream-Style Corn – Adds more corn flavor and a thicker texture to the soup.
  • Crushed Tortilla Chips – Love the extra salty flavor and the texture it gives to the soup.
  • Lime Juice + Cilantro – The soup is finished off with these for extra bright and fresh flavor.

How to Make this Creamy Chicken Corn Chowder

Believe it or not, this is actually a weeknight-friendly soup! It doesn’t need to simmer away for hours and can be ready in about an hour. Let’s dive in!

Step #1: Cook the Peppers and Seasonings – Saute the poblano pepper, red bell pepper, chipotle chile, cumin, thyme, and oregano in butter over medium heat, then add the garlic at the end and cook until fragrant.

Step #2: Add the Flour and Liquids – Stir the flour into the vegetables and cook for a minute or so until there is no raw flour visible, then slowly add the milk and chicken broth into the mixture, stirring constantly.

Three photos of chipotle chicken and corn chowder being started.

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Step #3: Add the Potatoes – Add the diced potatoes to the soup, increase the heat to high and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, 10 to 15 minutes.

Three step-by-step photos of adding cheese, tortilla chips, and chicken to the soup.

Step #4: Add the Rest of the Ingredients – Stir in the chicken, corn, tortilla chips, lime juice, and adobo sauce. Cover and cook for about 10 minutes, until everything is heated through, then serve!

Topping and Serving Ideas

This soup is amazing as-is, but here are a few serving ideas:

  • Top with a dollop of sour cream and a sprinkle of cilantro
  • Crush more tortilla chips on top or add tortilla strips
  • Add some cooked and crumbled bacon on top
  • For even more spice, sprinkle some red pepper flakes on top
  • Add some easy no-knead bread, cornbread, or cornbread muffins on the side

How to Store and Reheat

Once the soup has cooled, store it in an airtight container in the fridge for up to 3 days. 

To reheat, warm in a saucepan over low heat or microwave until warmed through. The soup may thicken once cool, so you may want to add a splash or two of chicken broth to thin it out when reheating.

Freezing Instructions

This soup freezes wonderfully! Once the soup has cooled to room temperature, transfer it to a freezer-safe container, a ziploc freezer bag, or even souper cubes, leaving at least ½-inch space at the top to allow for expansion in the freezer. Freeze for up to 3 months.

When ready to eat, transfer to the refrigerator to thaw overnight, then reheat using one of the methods above. You may find after freezing that the soup looks a little separated once reheated, but simply whisk it together and it’ll come right back.

Overhead photo of a chicken and corn chowder being ladled out of a large Dutch oven pot.

Enjoy More Chicken Soup and Stew Recipes:

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Chipotle Chicken and Corn Chowder

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This thick and hearty chicken and corn chowder soup is full of chicken, corn, cheese, peppers and just the right amount of smokey spice.
4.52 (49 ratings)
Print Pin Rate

Ingredients

  • 1 can chipotle chiles in adobo sauce
  • 2 tablespoons unsalted butter
  • 1 poblano pepper, seeded and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon (0.5 teaspoon) dried oregano
  • ½ teaspoon (0.5 teaspoon) dried thyme
  • 6 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups (732 ml) whole milk
  • 2 cups (480 ml) chicken stock
  • 6 small red potatoes, peeled and diced small
  • 4 ounces (113.4 g) Monterey Jack cheese, shredded (about 1 cup)
  • 4 ounces (113.4 g) Cheddar cheese, shredded (about 1 cup)
  • 2 cups (473.18 g) diced cooked chicken
  • 30 ounces (850.49 g) canned sweet corn, drained
  • 15 ounces (425.24 g) canned cream-style corn
  • 1 cup (115 g) crushed tortilla chips
  • Juice from 1 lime, about 2 tablespoons
  • Chopped cilantro, to garnish (optional)

Instructions 

  • Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
  • Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
  • Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
  • Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
  • Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
  • Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Notes

  • Chipotle Chiles in Adobo Sauce –  You can find these in your grocery store’s Hispanic/Mexican section, or order them on Amazon.
  • Poblano Pepper – You can substitute jalapeno, Anaheim, or cubanelle if you can’t find these.
  • Cooked Chicken – A rotisserie chicken is perfect for this, but you can also use chicken breast (or chicken thighs) that you have poached, roasted, or slow-cooked at home.
  • Storage – Once the soup has cooled, store it in an airtight container in the fridge for up to 3 days.
  • To Reheat – Warm in a saucepan over low heat or microwave until warmed through. The soup may thicken once cool, so you may want to add a splash or two of chicken broth to thin it out when reheating.
  • Freezing Instructions – Once the soup has cooled to room temperature, transfer it to a freezer-safe container and freeze for up to 3 months. When ready to eat, transfer to the refrigerator to thaw overnight, then reheat using one of the methods above. 
Nutritional values are based on one serving
Calories: 791kcal, Carbohydrates: 107g, Protein: 34g, Fat: 29g, Saturated Fat: 13g, Cholesterol: 81mg, Sodium: 1417mg, Potassium: 1787mg, Fiber: 11g, Sugar: 22g, Vitamin A: 2615IU, Vitamin C: 73.3mg, Calcium: 492mg, Iron: 4.7mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Appetizer, Main Course
Cuisine: American

Photography by Dee Frances

This recipe was originally published on January 16, 2013.