Throwback Thursday: Green Chile Chicken Corn Chowder

The title of this Throwback Thursday recipe may have some of your running for the door because it is a soup. Also, I know it may be hot where some of you are, but that doesn’t mean you have to cut out hot food! I know you will have a chilly night when you are craving a delicious soup and this recipe is going to hit the spot. It is a spicy, cheesy chicken corn chowder that is just the kind of heat you want in the summer time.

This soup is packed with green chiles, red peppers, onion, cheese, chicken and potatoes. If you are not one for spicy food you can simply just leave out the green chiles and cayenne pepper. This soup goes perfectly with the Ciabatta Bread from last Thursday’s throwback recipe. Dig in!

4.3 from 4 reviews
Green Chile Chicken Corn Chowder
Recipe type: Soup
Serves: 8
  • 1 tbsp extra virgin olive oil
  • 1 (12 oz) package pre-cooked jalapeno chicken sausage (sliced or chopped into bite-sized pieces)
  • 1 cup chopped onion
  • 1 cup diced red bell pepper
  • 4 garlic cloves (minced)
  • 1 tsp ground cumin
  • ½ tsp cayenne (ground red pepper)
  • 4 cups fat-free low-sodium chicken broth
  • ½ cup canned green chiles
  • 2 cups baby red or yukon gold potatoes (scrubbed & chopped)
  • 3 cups frozen whole-kernel corn
  • ½ cup all-purpose flour
  • 2 cups 1% milk
  • 1½ cups shredded 50% reduced fat sharp cheddar cheese
  • Salt and pepper (to taste)
  1. Heat the olive oil in a large pot over medium-high heat. Add chicken sausage, onion, bell pepper, garlic and sauté 5 minutes.
  2. Add cumin, and cayenne pepper into the mixture, and sauté for 1 minute.
  3. Add broth, green chiles and potatoes and bring to boil. Cover, reduce heat to low, and simmer until potatoes are tender (10-15 minutes).
  4. Add corn and stir well. Raise stove heat to medium.
  5. Place flour in a bowl and gradually add milk, stirring with a whisk until blended.
  6. Add flour mixture to soup and cook over medium heat until thick (about 15 minutes), stirring frequently.
  7. Stir in cheese, salt, and pepper and serve with bread.


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11 Responses to Throwback Thursday: Green Chile Chicken Corn Chowder

  1. visda says:

    This looks so yummy. Love how flavorful you made it with cayenne pepper, cumin and pepper together. Thanks for sharing.

  2. Eliot says:

    Love anything with green chiles!

  3. No matter how not it is there is always place good chowder and ciabatta being my fav bread I am really tempted to beat the heat with this flavorful chile chowder.

  4. Hi Jenny! I would love this chowder even it’s a hot day. In Asia, we eat spicy and hot food when the weather is hot (supposed to help cool down by sweating or something like that). Looks delicious!!! I love adding cheddar at the end. Nice and creamy!

  5. I for one love chowder and this one looks great! Love the spice in it also! Happy Cooking!

  6. Nothing means comfort to me more than a great corn chowder. Thanks for the heat!

  7. Oh this looks delicious! I love the spicy flavors there too. I might not make it tonight, but I am sure there will be cool nights coming up!

  8. Chef Dennis says:

    I would love to throwback a few bowls of that gorgeous chowder! It sounds like a wonderful way to use some of the fresh corn that is everywhere in the markets!

  9. I can have soup and chowder any time of the year, not just winter. In fact, it can take so little time, it’s worth turn the air conditioner down so the house cools and all you want is soup! This one looks fantastic.

  10. Whenever we visited my folks in Santa Fe, we always had to have one green chle stew meal. I think it’s the only hot soup I can eat when it’s hot outside. Love your addition of chicken sausage.

  11. kita says:

    Ooooh girl, this sounds like heaven. I love a chowder – and kicking it up with chile… yeah, Im all over this.