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Spicy Southwest Corn Chowder

Rated as 3.67 out of 5 Stars

"A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy."
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40 m servings 392
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 392 calories; 10.5 69.7 16.2 24 1460 Full nutrition

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Read all reviews 3
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We both liked this with one small change. I didn't care for the entire mixture being pureed...including the chicken so I pureed 1/2 the soup minus the chicken then added the puree back into the...

I used butter instead of oil, no cumin or cayenne pepper, lime or chicken . I added 3/4 package of Velveeta cheese and milk along with chicken broth and small can of green chilies. It was very ...

This came out well and came together quickly. I added more chicken, approximately another 1/2 breast and a thigh. (I used a rotisserie chicken.) I knew my husband wouldn't want the soup pureed, ...