Tag: chowder

Chipotle Chicken Corn Chowder


Nothing soothes on a crisp fall day quite like a bowl of rich and creamy soup. This spicy chipotle chicken corn chowder is one that delivers everything you would want in a soup–a rich broth dancing with chipotle flavor, hearty potato, corn and shredded chicken all coming together for a soup that eats like a meal.

I recommend adding the chipotle in a little at a time to adjust the spiciness to your liking. Chipotle peppers can quickly go from spicy to blazing inferno in a matter of an extra tablespoon.

Top your bowl with crushed tortilla chips, cilantro and a squeeze of fresh lime.

Chipotle Chicken Corn Chowder

Chipotle Chicken Corn Chowder


  • 2-6 ounce chicken breasts
  • 2 Idaho potatoes, cut into 1 inch cubes
  • 2 cups corn
  • 1 cup bell pepper, diced
  • 1/2 cup sweet white onion, diced
  • 2 cups chicken stock
  • 1 cup whole milk
  • 1/3 cup chipotle in adobo sauce, sauce only.
  • 1-4 ounce can hatched green chiles
  • 2 tbsp all purpose flour
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp garlic, minced
  • 1 tsp onion powder
  • 3 tbsp butter
  • 2 tsp sea salt
  • Optional toppings: chopped cilantro, lime wedges, tortilla chips


  1. Begin by melting 1 tablespoon of butter in a pan over medium heat. Allow pan to get nice and hot. Season chicken breast with salt and pepper.
  2. Place chicken breast on pan and cook 6-7 minutes each side. Place on a cutting board and finely chop chicken. Set aside.
  3. In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add green pepper, onion, potato, garlic, oregano, cumin and sea salt. Place lid on and cook until onion begin to soften about 10 minutes.
  4. Add hatched green chiles, chipotle sauce and flour. Stir to combine. Pour in chicken stock and whole milk. Stir regularly until flour is dissolved.
  5. Allow chowder to come to a boil. Reduce heat and add chicken and corn. Simmer uncovered 20 minutes.
  6. Serve with lime wedges, cilantro and tortilla chips.
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Jalapeño Corn Chowder Salad

Corn Chowder Salad RECIPE

If you love the decadent deliciousness of a spicy jalapeño corn chowder in the colder months, then you will love this lightened up and chilled version. I replaced the heavy cream broth with Greek yogurt, which we all know is so good for us, and a dollop of sour cream to create a rich creamy texture. Toss in some crumbled bacon, corn, potatoes, top with fresh chives and you have yourself an awesome summertime side dish. Bring it to BBQ’s or serve it alongside grilled favorites.

Jalapeño Corn Chowder Salad

Yield: 6-8 servings

Serving Size: 1 cup

Jalapeño Corn Chowder Salad


  • 1 16oz bag of corn kernels (organic preferred), thawed
  • 6 small golden potatoes
  • 4 strips of bacon, (pasture raised nitrate free when possible)
  • 1 medium jalapeño, minced
  • 1/4 tsp garlic powder
  • 1/3 c chives, finely chopped, divided
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 2 tbsp olive oil
  • Sea salt and pepper to taste


  1. Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.
  2. Dice potatoes into 2 inch cubes and add to a large bowl.
  3. Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.
  4. Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.
  5. Add corn, bacon, garlic powder, jalapeño and half of the chives to potatoes.
  6. Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.
  7. Garnish with the rest of chives.
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Jalapeño Corn Chowder Salad by freshandfit.org



Jalapeño Chicken Chowder


After a gluttonous Thanksgiving, it is time to ween myself back into clean eating. I don’t usually add corn to any of my recipes, but I had some leftover that I was going to use in corn muffins for Thanksgiving. You can leave them out if you prefer. This is a delicious and spicy soup that you can make in the crockpot or on the stove. I use the juice the jalapeños come in which adds a really nice tangy zip to the soup!


  • 2 Organic Chicken Breasts

  • 1 Jar of sliced pickled jalapeños (you will use about 2/3 c with juice)

  • 1 Carrot sliced thin, or 1 cup of sliced baby carrots

  • 1/2 Medium Red Onion chopped

  • 1/2 C Bell Pepper chopped

  • 1 C Frozen Corn (optional)

  • 4 Cups Organic Chicken Broth

  • 1 C Organic Heavy Cream

  • 1 Tbsp Olive oil

  • 2 Tbsp Ground Cumin

  • 1 Tbsp Paprika

  • 1 Tbsp Oregano

  • Fresh cilantro for garnish


  • Sauté carrot and celery in olive oil for 5 minutes.

  • Add broth, heavy cream, seasonings, jalapeño (and juice) and chicken breast. Bring to boil.

  • Reduce to simmer for 40 minutes.

  • Once chicken is cooked thoroughly and tender, remove and shred with a fork. Return to pot.

  • Add corn. Cook an additional 5 minutes.

Serve and garnish with cilantro

Makes about 8, 1 cup servings.