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Southwestern Corn Chowder Recipe

Southwestern Corn Chowder Recipe

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:7 servings


  • 4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 package (10 ounces) frozen corn
  • 3/4 cup picante sauce
  • 2 teaspoons ground cumin
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Shredded Monterey Jack cheese, optional


  • 1. In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
  • 2. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired. Yield: 7 servings (about 2 quarts).

Nutritional Facts

1 cup: 164 calories, 4g fat (1g saturated fat), 36mg cholesterol, 611mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 16g protein .

Reviews for Southwestern Corn Chowder

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npurlee 20091
Reviewed Oct. 15, 2014 Edited Feb. 18, 2015

"This soup was an instant hit with my family and is asked for often"

GrizzlyMom 13791
Reviewed Oct. 28, 2012

"I have been making this soup for about 2 years now - as soon as the weather starts to cool, the kids start asking for it!"

GrizzlyMom 46656
Reviewed Nov. 15, 2010

"This is a great and easy recipe. To make it faster after work, I grab a rotisserie chix from the store on the way home. And if I want to turn up the spice, I just up the heat of the salsa. Such great flavor and so easy!!"

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