Corn and Chicken Chowder

Warm up with this hearty, satisfying Southwestern blend of kerneled corn, potatoes, fire-roasted green chiles, and strips of chicken in a creamy chowder base. Add shredded cheddar cheese or a dollop of sour cream and serve with tortilla chips.


15 minutes


50 minutes






  • 4 Tablespoons Challenge Butter (½ stick)
  • 1 pound boneless skinless, chicken cut in thin strips
  • 2 cups onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (cilantro)
  • 1 teaspoon pressed (or finely minced) garlic
  • 2 cups frozen corn kernels
  • 2 potatoes, peeled and cut into ½-inch dices (about 2 cups)
  • 4 oz. fire-roasted diced green chiles (1 can)
  • 1 quart chicken broth
  • 1 cup milk
  • ¼ teaspoon ground black pepper
  • Salt to taste (1-1½ teaspoons)


  • 1
    Melt 2 tablespoons of butter in a large saucepan. Add chicken and sauté until meat is no longer pink. Transfer chicken to a plate and set aside (refrigerate).
  • 2
    Melt an additional 2 tablespoons of butter in the saucepan and add onion, cumin, coriander and garlic; cook until onions are soft but not browned. Add corn, potatoes, chiles and broth; bring just to a boil. Lower heat, cover and simmer 20 minutes or until potatoes are tender.
  • 3
    Add milk. Puree half of the soup in a food processor or blender then return to the pan. Stir in the chicken. Heat until warmed through. Do not boil. Season with salt and black pepper. Yields 10 cups