Chipotle Queso Chicken Corn Chowder Recipe
Introduction
This Chipotle Queso Chicken Corn Chowder is a comforting and flavorful twist on classic chowder. Packed with smoky chipotle, tender chicken, and creamy cheese, it’s perfect for warming up on cooler days. The combination of fresh corn and poblano peppers adds a fresh, slightly spicy kick.
Ingredients
- 6 strips thick-cut bacon, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 4 cups yellow corn kernels (about 4-5 ears of corn)
- 1 pound boneless chicken breasts
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
- 3 cups broth
- 2 poblano peppers
- 2 cups milk
- 4 ounces cream cheese, melted
- 2 cups red salsa
- 1/4 cup canned chipotle chilies in adobo
- 2 cups shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Avocado, cheddar, and tortilla chips for serving
Instructions
- Step 1: In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside for topping later.
- Step 2: Add the chopped onion, garlic, and poblano peppers to the pot. Cook until fragrant, about 5 minutes. Stir in the cumin, smoked paprika, and season with salt and black pepper. Cook for another 5 minutes to develop flavors.
- Step 3: Pour in the broth, then add the corn and whole chicken breasts. Season with additional salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, or until the chicken is cooked through.
- Step 4: Remove about three-quarters of the chowder from the pot and transfer it to a blender, leaving the chicken in the pot. Add the red salsa and chipotle chilies. Blend until mostly smooth.
- Step 5: Shred the chicken in the pot using two forks, then return the blended chowder to the pot with the shredded chicken.
- Step 6: Stir in the milk, melted cream cheese, and shredded cheddar cheese. Cook for 10 minutes, stirring occasionally, until the cheese has melted and the chowder is creamy. If it seems too thick, add a little more milk to reach your desired consistency.
- Step 7: Remove the chowder from heat and stir in the chopped fresh cilantro.
- Step 8: Serve the chowder in bowls, topped with reserved bacon, extra cheddar, avocado slices, cilantro, and tortilla chips if desired. Enjoy!
Tips & Variations
- For extra smoky flavor, roast the poblano peppers before chopping and adding them to the pot.
- Substitute chicken thighs for a juicier protein option.
- Add a squeeze of lime juice just before serving to brighten the flavors.
- Use a handheld blender to blend the chowder directly in the pot for faster cleanup.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent the cheese from separating. Add a splash of milk if the chowder thickens too much when reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chowder vegetarian?
Yes, you can omit the chicken and bacon and use vegetable broth instead. Add extra vegetables like diced potatoes or zucchini to make it hearty.
How spicy is this chowder?
The chipotle chilies add a smoky heat that’s moderate in spice. Adjust the amount of chipotle peppers or omit them for a milder version.
Print
Chipotle Queso Chicken Corn Chowder Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Chipotle Queso Chicken Corn Chowder is a rich and smoky soup bursting with bold flavors from smoky bacon, roasted poblano peppers, chipotle chilies, and creamy cheeses. Tender shredded chicken, sweet corn, and a blend of spices create a hearty, comforting chowder perfect for a satisfying meal. Topped with crispy bacon, fresh cilantro, avocado, and crispy tortilla chips, this chowder combines smoky, spicy, and creamy elements in every delicious bowl.
Ingredients
Meat and Dairy
- 6 strips thick-cut bacon, chopped
- 1 pound boneless chicken breasts
- 2 cups milk
- 4 ounces cream cheese, melted
- 2 cups shredded cheddar cheese
Vegetables and Aromatics
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 4 cups yellow corn kernels (from 4–5 ears of corn)
- 2 poblano peppers
- 1/2 cup fresh cilantro, chopped
- Avocado (for serving)
Liquids and Broth
- 3 cups broth (chicken or vegetable)
- 2 cups milk
- 4 ounces cream cheese, melted
- 2 cups red salsa
Spices and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Sea salt and black pepper to taste
- 1/4 cup canned chipotle chilies in adobo
Extras for Serving
- Avocado slices
- Additional shredded cheddar cheese
- Cilantro leaves
- Green onions (optional)
- Tortilla chips
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until it turns crispy. Once done, remove the bacon strips and set them aside to use as a topping later.
- Sauté Vegetables and Peppers: Add the chopped onion, garlic, and poblano peppers to the same pot with the bacon fat and cook until fragrant, about 5 minutes.
- Add Spices: Stir in the ground cumin, smoked paprika, and season everything with sea salt and black pepper. Continue to cook for another 5 minutes to deepen the flavors.
- Add Broth, Corn, and Chicken: Pour in the broth, then add the corn kernels and whole boneless chicken breasts. Season again with salt and pepper to taste.
- Simmer the Chowder: Partially cover the pot and simmer over medium-low heat for 15 minutes, or until the chicken is fully cooked.
- Blend Part of the Chowder: Carefully transfer about three-quarters of the chowder (leaving the chicken breasts in the pot) to a blender. Add the red salsa and canned chipotle chilies. Blend until mostly smooth, then return the blended mixture back to the pot.
- Shred the Chicken: Using two forks, shred the cooked chicken breasts directly in the pot with the chowder.
- Add Dairy and Finish Cooking: Stir in the milk, melted cream cheese, and shredded cheddar cheese. Cook the chowder for another 10 minutes, or until the cheese has fully melted and the chowder has thickened.
- Finish and Garnish: Remove the pot from heat and stir in the chopped cilantro. If the chowder is too thick, thin it out with a little more milk as needed.
- Serve: Ladle the chowder into bowls and top with the crispy bacon, extra shredded cheddar, avocado slices, more cilantro, and tortilla chips. Enjoy warm!
Notes
- You can substitute poblano peppers with mild green bell peppers if you want less heat.
- For a thicker chowder, reduce the amount of milk or add a tablespoon of cornstarch slurry.
- Use low-fat milk or a dairy alternative to reduce calories or fat content.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If you prefer spicier heat, add more chipotle chilies or a dash of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: chipotle chicken chowder, corn chowder, smoky chicken soup, creamy chicken soup, Mexican chowder, spicy cheese soup
