Spicy Southwest Corn Chowder

A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 392 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• ¼ cup sour cream (Optional)
• 1 pinch cayenne pepper, or to taste
• 3 (15.25 ounce) cans whole kernel corn, drained
• 2 jalapeno peppers, chopped
• 1 lime, cut into wedges (Optional)
• ¼ cup chopped fresh cilantro (Optional)
• 1 skinless, boneless chicken breast, cut into small cubes

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.