Smoky Chicken Corn Chowder
Smoky and creamy, this corn chowder is made with roasted and pureed vegetables for that deep, smoky flavor. It is hearty, comforting and comes together in just a few minutes.
Equipment
- blender
Ingredients
- 2 medium green bell peppers
- 1 medium onion
- 1 jalapeño
- 24 oz frozen corn
- 5 garlic cloves
- 3 cup shredded chicken
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 2 12 oz cans evaporated milk
- 3 cup chicken broth
- 1 15 oz can whole kernel corn, drained
Instructions
- Preheat the oven to 450 degrees F (232 degrees C).
- Cut the bell peppers in half and remove the stem and seeds. Quarter the onion, removing the stem and outer peel. Remove the outer paper from the garlic cloves and trim the hard stem off. Place the bell peppers cut side down on a rimmed baking sheet. Add the onions and the whole jalapeno. Drizzle with 1 tbsp olive oil.
- To the same baking sheet, add the frozen corn and whole garlic cloves. Toss with the remaining olive oil and all the seasonings. Bake in the preheated oven on the middle rack for 20 minutes, until the skin of the peppers are blistered and the corn is golden on top.
- To a metal or glass bowl, add the roasted bell peppers and jalapeño and cover in plastic wrap. Let sit for 10 minutes. Remove the plastic wrap and remove the blistered skin from the peppers. Discard any stems or seeds that remain. For a less spicy soup, discard the seeds from your jalapeño. For more spice, include the seeds.
- Working in batches, add the roasted veggies, evaporated milk, and chicken broth to a blender. Blend on high for 30 seconds or until smooth.
- Add all the blended soup to a large pot and bring to a simmer over medium heat. Stir in the shredded chicken and canned corn. Simmer for 10 minutes. Add any additional salt, if needed. Serve immediately.
Notes
- Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
- Soup can be frozen for up to 3 months. To reheat, allow the soup to defrost in the refrigerator and either heat on low on the stovetop or in the microwave. I like to freeze individual servings for easy lunches at home, to pack for school or for the office.
- Serve with cornbread or toasted baguette.