Spicy Fiesta Corn Chowder
Warm up your kitchen and nourish your soul with this delightful Spicy Fiesta Corn Chowder. Originating from the Simply Classic Cookbook by the Jr League of Seattle, this soup is a comforting combination of sweet corn, creamy texture, and hearty chicken. Quick to prepare, it makes use of cooked chicken or a store-bought rotisserie, turning this recipe into a weeknight favorite. With hints of cumin and a dash of Tabasco, you can easily customize the spice level to suit your taste—add jalapeños for an extra kick or a handful of Pepper Jack cheese for a creamier, spicier melt. Serve with a chilled beer or a glass of white wine for the perfect pairing, making this chowder a festive addition to any meal.
N/A
Servings
467
Calories
15
Ingredients
Ingredients
Frozen corn
2 cups (cooked)
Creamed corn
2 (14 3/4 ounce) cans
Low sodium chicken broth
1 cup
Onion
1 cup (chopped)
Garlic clove
1-2 (pressed)
Butter
1 tablespoon
Whole milk
2 cups
Cooked chicken breasts
2 cups (shredded)
Diced green chilies
1 (4 ounce) can
Monterey Jack cheese
1 1/2 cups (grated)
Cumin
1-2 teaspoons
Pepper
1 teaspoon
Tabasco sauce
1/4 teaspoon
Salt
to taste
Tortilla chips
for serving (broken over the top)
Instructions
1
In a large pot over medium heat, melt the butter and sauté the chopped onion until it's tender and translucent, being careful not to let it brown.
2
Add the pressed garlic to the pot and cook for an additional minute until fragrant.
3
In a blender, combine the frozen corn and chicken broth. Puree until smooth and then add to the pot with the sautéed onion and garlic. Bring to a gentle simmer for about 20 minutes.
4
Stir in the cooked and shredded chicken, creamed corn, diced green chilies, whole milk, grated Monterey Jack cheese, cumin, pepper, Tabasco sauce, and salt to taste. Mix until the cheese has melted and everything is thoroughly combined.
5
Let simmer for an extra 10 minutes to meld the flavors together, stirring occasionally.
6
Taste and adjust seasoning as desired. Serve hot, topped with crushed tortilla chips and optional garnishes like black olives or salsa.
Nutrition Information
25g
Fat
33g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Fiesta Corn Chowder?
Spicy Fiesta Corn Chowder is a comforting soup that combines sweet corn, hearty chicken, and a creamy texture with a hint of spice.
Where does this recipe originate?
This recipe originates from the Simply Classic Cookbook by the Junior League of Seattle.
What kind of chicken should I use?
You can use cooked chicken breasts or a store-bought rotisserie chicken for convenience.
How long does the corn puree need to simmer?
The puree of frozen corn and chicken broth should simmer for about 20 minutes.
What types of corn are used in this chowder?
The recipe calls for 2 cups of frozen corn and two 14.75-ounce cans of creamed corn.
How can I make the chowder spicier?
You can add jalapeños for an extra kick or substitute the Monterey Jack with Pepper Jack cheese.
What type of cheese is recommended?
The recipe recommends 1.5 cups of grated Monterey Jack cheese.
How should I serve Spicy Fiesta Corn Chowder?
Serve it hot, topped with crushed tortilla chips and optional garnishes like black olives or salsa.
What kind of milk is best for this recipe?
The recipe specifies using 2 cups of whole milk for a rich, creamy texture.
How many garlic cloves are needed?
You should use 1 to 2 pressed garlic cloves.
What type of broth is used?
The recipe calls for 1 cup of low sodium chicken broth.
What spices give the chowder its flavor?
The main flavors come from cumin, pepper, salt, and a dash of Tabasco sauce.
How long is the final simmer?
After adding all ingredients, let it simmer for an extra 10 minutes to meld the flavors.
What are some suggested drink pairings?
This chowder pairs perfectly with a chilled beer or a glass of white wine.
Is a blender required for this recipe?
Yes, a blender is used to puree the frozen corn and chicken broth until smooth.
Can I add black olives?
Yes, black olives are suggested as an optional garnish for the finished soup.
Is this a good weeknight meal?
Yes, because it uses pre-cooked chicken and is quick to prepare, it is considered a weeknight favorite.
How should the onions be cooked?
Sauté the chopped onions in butter over medium heat until they are tender and translucent, but not brown.
Can I garnish the soup with salsa?
Yes, salsa is an excellent optional garnish for adding extra flavor.
How should the chicken be prepared?
The chicken should be cooked and shredded before being added to the pot.
How many cans of creamed corn are required?
You will need two 14.75-ounce cans of creamed corn.
What is the purpose of the butter in this recipe?
Butter is used to sauté the onion and garlic at the beginning of the cooking process.
How much frozen corn is used?
The recipe requires 2 cups of cooked frozen corn.
What is the calorie count per serving?
Based on the nutritional data provided, the chowder contains approximately 467 calories.
Is this soup creamy?
Yes, the combination of creamed corn, whole milk, and melted Monterey Jack cheese creates a creamy texture.
How do I know when the onions are ready?
The onions are ready when they are soft and clear-ish (translucent) rather than browned.
How much cumin is added?
You should add 1 to 2 teaspoons of cumin depending on your taste preference.
What size can of green chilies is needed?
Use one 4-ounce can of diced green chilies.
How much Tabasco sauce is used?
The recipe calls for 1/4 teaspoon of Tabasco sauce, which can be adjusted for spice level.
Should the soup be served hot or cold?
This chowder should be served hot to enjoy the melted cheese and warm flavors.