Smoky Chicken Corn Chowder

Tender chicken, sweet corn, and tangy tomatoes, simmered together in a creamy, smoky, satiny blend of aromatics and spices.

Course Appetizer, Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free, Low Fat

Keyword chicken. chowder, chowder, corn chowder, easy, quick and easy, soup

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 347kcal

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 pound ground chicken
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt and ground black pepper
14- ounce can diced tomatoes regular, petite, and/or fire-roasted (I used petite)
1 cup chicken broth
2 cups corn canned or frozen
1/2 cup half-and-half regular or fat-free
1 tablespoon cornstarch

Heat the oil in large saucepan or stock pot over medium-high heat. Add the onion and celery and cook for 3 minutes, until soft.
Add the chicken and cook until no longer pink, breaking up the meat as it cooks. Add the chili powder, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant.
Add the broth, tomatoes, and corn and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 10 minutes.
Dissolve the cornstarch in the cream (or half-and-half) and add the mixture to the pan. Simmer for 2 to 3 minutes, until the sauce thickens.
Ladle the chowder into bowls and serve.