Tour the USA (Northeast) – Chipotle Chicken Corn Chowder

  • 1 1/2 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
  • 1/2 cup chopped red onion
  • 1 garlic clove, minced
  • 3 tablespoons water
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 pint half-and-half cream
  • 2 cups shredded Monterey Jack cheese or a combination of Monterey Jack and Colby cheese
  • 1 can (14 3/4 ounces) cream style corn
  • 1 can (4 ounces) chopped green chilies, undrained
  • 2 tablespoons Art of Chipotle, Chipotle Paste (or 1/4 cup Art of Chipotle Smokey Red Sensation, Sweet Heat Addiction or Fresh Cream Indulgence).
  • 1 medium tomato, chopped


In a dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.  Add the chicken broth and cumin; bring to a boil.  Reduce heat; cover and simmer for 5 minutes.

Stir in the cream, corn, chilies and Art of Chipotle product of your choice.  Cook and stir over low heat until the cheese is melted; add tomato. 

6-8 servings