Chipotle Chicken and Corn Chowder
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!
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!
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…
- 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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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.
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.
Enjoy More Chicken Soup and Stew Recipes:
- Chicken Tortilla Soup
- White Chicken Chili
- Homestyle Chicken Noodle Soup
- Quick Bisquick Chicken Pot Pie
- Homemade Chicken and Dumplings
If you make this chicken corn chowder recipe and love it, remember to stop back and give the recipe a 5-star rating - it helps others find the recipe! ❤️️
Chipotle Chicken and Corn Chowder
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
This recipe was originally published on January 16, 2013.
One thing you can do to avoid a nasty taste from canned soup is to saute some diced onions and a little minced garlic in the pan before you pour the can of soup in to heat it up. I don’t know why that works, but it does remove that nasty “metallic” aftertaste.
How do you think this would taste without chicken and using chicken broth? I have meat eaters and vegetarians at my table every night and thought this would be an easy meal if I make with veggie broth and have rotisserie chicken on the side to add if desired…???
Yes that would totally work!
I had never eaten corn chowder in my life, but look for recipes when I can use rotisserie chickens from the deli. So I gave it a go. I’ve made this a couple times now and I love it!
Great recipe! The only things I added were salt and some chipotle hot sauce(el yucateco).
I made this last winter. It came out so awesomely good. Warm and inviting flavor profiles. Been waiting for winter to get here to make again.
I made this soup for a group of hunters last week. It was awesome, tons of compliments and no leftovers! It was the perfect warm comfort food for the hunters as they came in from hours in the cold. The recipe turned out jut as I thought it would and had so much flavor! I did not stir in the tortilla chips at the end, but instead had bowls of tortilla strips, extra shredded cheese and cilantro on the side, to add as toppings.
Can I make this recipe in a slow cooker?
Hi Julie, I haven’t, but I think it would work just fine!
Can I substitute soy milk for whole milk in chipotle chicken corn chowder?
Hi Darlene, I’ve never used soy milk to make a roux-based sauce, so I can’t give you a definitive answer, unfortunately. If you’ve done so before, then it should be fine.
I make homemade cream corn that my family loves. I am excited to see a recipe where I can use my leftover cream corn! Never thought of using it in a soup. I love soups!
This was so yummy!
Delicious soup, I omitted the cheese, used fresh frozen corn, added some chopped fresh green beans, stirred in chopped cilantro before serving, corn chips on the side. This soup will be on our table frequently. Thank you for sharing this delicious recipe.
This soup looks so comforting! I love chowder, especially creamy ones so I’ll be trying this recipe for sure. Thank you for sharing!
This is a very good recipe! I’ve made it twice already. I made it for the family and I made it for the office. It was a hit both times. I will also be making it again this week-end to take to the in-laws. I only did two things different. I added an onion to the pan when I was sautéing the peppers and I did not add the crushed tortilla chips. Instead, I just crumbled some chips on the top of each bowl. Very tasty!
Love, love, love this soup. It turned out so great! One totally random question for you – what is the font you used for the “eyed” and “sweet savory sinful”. I absolutely love it and want to use it in designs on my Silhouette. Thanks in advance!!
Hi Tracy, So glad you enjoyed it! Unfortunately, I’m not sure which fonts they are, a designed did the logo for me!
OMG…..our new favorite soup, I couldn’t stop eating it. Easy to make. Warms your tummy. We were fighting over the last bowl. BF won he had to leave for work. So I’ll make more while he is gone!
OMG! This soup is perfect. Just enough spice, very hearty and toe tingling warm. We ate this for three straight days!
I am excited about trying this recipe but in the UK I cannot buy adobo sauce so I think I will substitute chipotle. I hope it will still turn out ok? I followed your green bean casserole recipe to cook Thanksgiving dinner with my husband (he’s from GA) and we loved it! Thank you!
Thanks for sharing this recipe. I have made this several times now and for others. It’s a hit every time!,
This is absolutely delish. I did not use creamed corn just the fresh corn off the cob. I also used half and half cream with the skim milk, the rest as is. Outstanding… we will be making this again.
I made this chowder last weekend…the whole family loved it! I especially liked the smokey undertone from the chipotle pepper. It might sound funny to make chowder in the summer, but it was a quick and easy recipe to make that didn’t heat up the kitchen. ;-)
It taste as good as it looks. I add small chunks of butternut squash and yucca too. Sometimes a well drained can of black beans too. I also omit the whole milk and flour, but use a little heavy cream :) and then thicken it just before serving with some Monterrey jack cheese. AND DON’T FORGET THE LIME!
Do u think this could be done in a crock pot?
Hi Jessica, Absolutely!
Very hearty and tasty soup! Wonderful on a cold winter’s night. I had to improvise with a couple of ingredients…I used 2 cans of canned chicken and realized I did not have cumin, so I used a half tsp. of ground coriander instead. All was good though, because it tasted great!
So, you use the whole can of chipolte chilies?
Hi Joanne, No, per step #1 of the recipe, you will use 1 chile and 1 teaspoon of the sauce.
My family loved this recipe! I never comment on recipes, but I really felt the need to for this one. I used the meat off half a rotisserie chicken, and half a jalapeno because the local store didn’t have poblanos. I used two teaspoons of the adobo sauce because that flavor is so tasty, and I wanted more of it. One can of creamed corn and a defrosted bag of frozen and OMG what an amazing chowder. I also halved the cheese because my soup was getting a little too thick for the rest, but it wound up in some delicious spicy quesadillas to dip on the side. Thank you so much for this recipe!
Was excellent!! Went by the recipe.
Amazingly delicious! The whole family loved it. Way better than the ready made or restaurant versions!
Made this last night and it is a new family favorite. My only substitution was I added a half cup of whipping cream instead of the 3rd cup of milk since I didn’t have any more milk to use. ( Yes oddly I had whipping cream and not milk). Amazing recipe. I will definitely use it for Lent after exchanging vegetable broth for the chicken stock and more potatoes instead of the chicken.
how can i cut this recipe in half? its just too much for 1 person
Divide all of the ingredients in half.
I made this and it was excellent! Thank you.