Southwestern Style Chowder

A farm-to-table Southwestern style chowder filled with farm fresh chicken, corn, and chile.

This is one of those beautiful one pot meals filled with intense flavor that alternates between savory and spicy. I really love the Southwestern flavor infusion in a chowder, and I think you will to. Hearty, yet healthy, it will leave you feeling a bit sad because your full belly is going to tell you to put the spoon down and you’re not going to want to. Thankfully it makes a large batch so you can have leftovers for lunch. That is if someone doesn’t beat you to them. When it comes to this chowder, it’s every man for himself.

~ The Vegetables

Heat about 4 tablespoons of olive oil in a large stock pan. Add 1 large chopped yellow onion, 1 – 2 cloves of minced garlic, and 2 finely chopped celery ribs. Add a pinch of kosher salt to draw out the moisture. This is also known as sweating the vegetables. Sweating vegetables releases the juices into the pan giving you a flavorful chowder. Cover the pot with a tight lid to help steam and sweat the vegetables.

~ The Chowder

Stir in 2 cups of fresh corn, frozen can be substituted, 2 cups cooked diced chicken, 2 roasted, peeled, seeded, and chopped long green chilies, 1/2 teaspoon ground black pepper, a few dashes of tabasco sauce, and 2 cups chicken broth. Cook over low heat until heated through, add 1 cup half-and-half and continue to cook until hot; do not let boil. Instead keep it at a nice steady heat allowing it heat slowly.

Southwestern Style Chowder

Cedar Oak Farms
This chowder is filled with warm and spicy flavors and farm fresh chicken, corn, and chiles.
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Southwest
Servings 6

Ingredients
  

  • 4 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 – 2 cloves garlic, minced
  • 2 ribs celery, finely chopped
  • 2 cups corn, cut off the cob
  • 2 cups cooked chicken, boned, skin removed, and diced
  • 2 long green chilies, roasted, peeled, seeded, and chopped
  • 1/2 teaspoon ground black pepper
  • 2 dashes tabasco sauce
  • 2 cups chicken broth
  • 1 cup half-and-half

Instructions
 

  • Heat the oil in a stock pan. Add the onion, garlic, and celery; sauté until vegetables are soft. Stir in the corn, cooked chicken, green chile, tabasco sauce, and chicken stock. Cover over low heat until warmed through, add the half-and-half and continue cooking until hot; do not let boil.
  • This is one of those beautiful one pot meals filled with intense flavor that alternates between savory and spicy. Corn chowder filled with layers of Southwestern influences and a profusion of juicy chicken. Make a large pot for leftovers!
Keyword Chicken & Poultry, Soups & Stews

7 thoughts on “Southwestern Style Chowder

  1. Oh yum. I think chowders are irresistible – even to those who don’t dig on soup. It’s more of a stoup! Stew/soup. I definitely see myself making this when the temps cool off a bit – though my son believes all seasons are soup seasons!

  2. I’m not much of a chowdah head.

    That said, a good chowdah can definitely change my mind.

    That said, a great chowdah can make me almost be okay with Boston.

    That said . . . this chowdah is FANtastic!

    1. Nah, you can still feel okay in snubbing Boston. This is inspired by a dish served by a friend south of the border with all those awesome southwest flavors and not a clam in sight! God….I’ve missed you! 🤗

Leave a Reply