No matter how many times I daydream about warm climates or sunny locales, I’m faced with the same reality when exiting my house: it’s cold outside.
In an effort to warm my body after venturing outside, I’ve expanded my repertoire of hot soups with this wonderful chicken corn chowder recipe.
Quick and Cozy Foods
There’s something timeless about the preparing of soups. While we now have modern conveniences like slow cookers, I’ve always been enamored with photos and illustrations of the cast iron pot, over a crackling fire; each element of the soup or stew adding to what becomes a tasty, family feast.
Those soup recipes have been handed down through generations for a reason: they result in some of the best products coming out of the family kitchen.
No matter the culture or family dynamic, it seems everyone has a favorite soup recipe in their list of go-to meals.
Finding happiness in winter can be as simple as grabbing your favorite warm blanket and preparing that hot bowl of hearty, seasonal soup, which makes the frigid temps feel like nothing more than a nuisance.
This recipe is easy enough to prepare when you’re in a hurry, and it’s likely you have most of the ingredients sitting in your kitchen. After all, a winning soup recipe should always be economical.
Southwest Chicken Corn Chowder Recipe
For the holiday season, adding some seasonal flavor is always a great option, whether it’s with the introduction of a favorite spice, vegetable, or garnish.
For this chicken corn chowder recipe, we’ve added some butternut squash, which gives the dish some seasonal taste.
For the vegetarians in your family, substituting the chicken with tofu pieces, and using vegetable broth in place of chicken broth, results in a dish you’ll find just as tasty.
Also, for those with the dreaded adverse reaction to cilantro, feel free to leave it out entirely; or try fresh parsley.
- 2 tbsp oil
- 1 lb chicken breast, cut into cubes
- 1 small onion, diced
- 1 12 oz package butternut squash, frozen, diced
- 3/4 cup barley, quick cooking
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 cup half and half
- 1/2 cup salsa
- 1/2 cup fresh cilantro, chopped
- Place oil, chicken, and onion into a dutch oven or similar stockpot.
- Heat on medium heat until chicken is browned.
- Stir in squash, barley, taco seasoning, and broth.
- Heat on medium-high until boiling.
- Reduce heat and cover, continuing to boil for 10 minutes.
- Stir in black beans, corn, half & half, and salsa, Continue to heat until hot.
- Serve topped with fresh cilantro.
Serving Size:1 serving
Amount Per Serving: Calories: 329Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 1180mgCarbohydrates: 35gFiber: 8gSugar: 7gProtein: 26g
Nutrition facts are an estimate only.
If you’re looking for other chowder recipe ideas, this southwest chicken and lentil chowder is made in the slow cooker.
Share this recipe with someone who needs a warm belly!