Chipotle Chicken Corn Chowder
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Recipe Intro From raymondveracruz
This Chipotle Chicken Corn Chowder is the ultimate comfort food for chilly fall and winter nights. Packed with hearty ingredients like tender chicken thighs, sweet corn, and smoky chipotle flavor, it’s a one-pot wonder that’s as satisfying as it is flavorful. The secret? Better Than Bouillon Smoky Chipotle Base, which adds a layer of complexity to the dish. Pair it with a crispy garlic bread bowl made with Better Than Bouillon Italian Herb Base for a meal that’s cozy, indulgent, and unforgettable.
- Recipe Card
Recipe Card
For the Chowder:
ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper,, seeded and diced
- 5 garlic cloves, minced
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 16 ounces heavy cream
- 3 tablespoons Better Than Bouillon Roasted Chicken Base
- 8 cups water
- 2 Russet potatoes, peeled and cubed
- 1 (16 ounce) bag frozen corn
- 6 strips crispy bacon, crumbled
- 2 tablespoons Better Than Bouillon Smoky Chipotle Base
- Kosher salt, to taste
For Garnish:
ingredients
- Green onions, chopped
- Sliced jalapeños (optional)
- Additional crispy bacon
- Shredded cheddar cheese
For the Garlic Bread Bowl:
ingredients
- 1 sourdough boule
- 2 tablespoons softened butter
- 1 teaspoon Better Than Bouillon Italian Herb Base
To make the Chipotle Chicken Corn Chowder
Method
Step 1
Season the chicken thighs with a pinch of salt. Heat 2 tablespoons of oil in a large pot over medium-high heat and sear the chicken thighs until golden brown. Remove and set aside.
Step 2
In the same pot, lightly sauté the diced onion for 3–4 minutes until softened. Add minced garlic and cook for 1 minute. Remove the mixture and set aside.
Step 3
Melt 4 tablespoons of butter in the pot over medium heat. Stir in 3 tablespoons of flour and cook for 5 minutes, whisking constantly, until the roux is golden and bubbling.
Step 4
Gradually whisk in the heavy cream, ensuring the mixture stays smooth. Add the water and Better Than Bouillon Roasted Chicken Base, then bring to a gentle boil.
Step 5
Dice the seared chicken into bite-sized pieces and return to the pot. Stir in the sautéed vegetables, cubed potatoes, frozen corn, and crumbled bacon. Simmer over low heat for 10 minutes.
Step 6
Stir in 2 tablespoons of Better Than Bouillon Smoky Chipotle Base and simmer for an additional 5 minutes. Adjust salt to taste.
Step 7
Ladle the chowder into bowls and top with green onions, jalapeños (if using), extra bacon, and shredded cheese.
To make the Garlic Bread Bowl
Step 1
Preheat an air fryer to its highest temperature for 10 minutes.
Step 2
Mix the softened butter with Better Than Bouillon Italian Herb Base until combined.
Step 3
Hollow out the sourdough boule by removing its interior, creating a bread bowl.
Step 4
Coat the inside of the bread bowl with the herb butter mixture.
Step 5
Air fry the bread bowl at the highest temperature for 10 minutes, or until crispy and golden.