Best Ever Southwest Chicken Corn Chowder Recipe

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.

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.

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!