Spicy Southwest Corn Chowder Recipe

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper, or to taste
  • 3 (15.25 ounce) cans whole kernel corn, drained
  • 2 cups chicken broth
  • 1 skinless, boneless chicken breast, cut into small cubes
  • 1 lime, cut into wedges (optional)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/4 cup sour cream (optional)
  1. Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
  2. Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
  4. Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.