Smoky corn, chicken, peppers, and Cotija cheese create a creamy, soul-warming bowl with bright Mexican flair.
# Ingredient List:
→ Meats
01 - 1 pound boneless, skinless chicken breasts, diced
→ Vegetables
02 - 2 cups corn kernels, fresh, frozen, or canned and drained
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)
06 - 1 red bell pepper, diced
07 - 2 medium Yukon Gold potatoes, peeled and diced
→ Dairy
08 - 1 cup heavy cream
09 - 1/2 cup sour cream
10 - 1/2 cup crumbled Cotija cheese (plus extra for garnish)
→ Pantry
11 - 4 cups low-sodium chicken broth
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon chili powder
16 - Salt and black pepper, to taste
→ Garnishes
17 - Chopped fresh cilantro
18 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, minced jalapeño, and diced red bell pepper; sauté until softened, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken breasts to the pot and cook until no longer pink, about 5 to 6 minutes.
04 - Stir in potatoes, corn kernels, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix thoroughly to combine.
05 - Pour in chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes, until potatoes are tender.
06 - Stir in heavy cream, sour cream, and crumbled Cotija cheese. Simmer uncovered for 5 minutes, allowing chowder to thicken slightly.
07 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with extra Cotija cheese, chopped cilantro, and a squeeze of lime juice.
