Peruvian Chicken Corn Chowder – Chupe de Pollo y Maíz

Peruvian Chicken and Corn Chowder - horizontal

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Craving chicken soup for the soul? This gluten-free chupe de pollo y maíz, Peruvian chicken and corn chowder, is very comforting and nourishing.

 

Peruvian chicken chupe is easy to make and cooks in about 30 minutes. It’s the perfect dish for rainy days, winter blues, and Christmas hangovers.

  

Peruvian Chicken Corn Chowder - with text overlay

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This chowder represents the delicious taste of Andean cuisine. It features a chicken base with three forms of corn: fresh corn, canned corn, and corn tortilla chips.

 

To balance the sweetness of the corn, serve this chowder with a drizzle or two of your favorite hot sauce and a sprinkle of feta cheese on top.

 

Balance the sweetness of this #chicken and #corn Peruvian #chowder with hot sauce and feta cheese. #glutenfree #soup #chupeClick to Tweet

 

I also served brown bread rolls (I think from the Cheesecake Factory – not an affiliate). They were the perfect vessel to scoop up the chowder and wipe the bowl clean, but any bread would do just that.

 

There’s nothing more comforting than a bowl of a hearty soup, chowder, stew or a bisque. Don’t you agree? 

 

The pot of chupe de pollo - Peruvian chicken chowder with corn

 

WHAT’S IN PERUVIAN CHICKEN CORN CHOWDER?

 

This comforting dish consists of simple ingredients:

 

Protein – Chicken

Aromatics – Red onion and garlic

Fat – olive oil and butter

Liquid – chicken broth and lime juice

Dairy – whole milk

Vegetables – fresh and canned corn

Herb – cilantro

Seasoning – salt

Spice – black pepper

Chips – yellow corn tortilla chips

 

Ingredients for chicken corn chowder

 

WHAT CAN I USE IN PLACE OF CILANTRO?

 

If you have the genes that make you recognize the soapy-flavored aldehydes in cilantro leaves, no worries, you can substitute cilantro (coriander) with fresh thyme or oregano. Parsley will work nicely as well. 

 

IS CILANTRO AND CORIANDER THE SAME?

 

The plant’s fresh leaves and stems are called cilantro in the US while its dried seeds are called coriander. The rest of the world calls fresh plant coriander and its seeds coriander seeds. Now you know. 😉

 

Serving bowls of chicken corn chowder

 

HOW TO MAKE PERUVIAN CHICKEN AND CORN SOUP:

 

* The full and printable recipe is available in the recipe box on the bottom of this post. Also, check out tips for best results below.

 

  1. In a pot, sauté the onion and garlic in olive oil until soft.
  2. Add butter, chicken, fresh corn, cilantro, and broth; cover and cook for 20 minutes.
  3. Remove the chicken and chop in pieces; return to the pot. Add the canned corn and milk and simmer for 10 minutes.
  4. Toss in corn tortilla chips and lime juice. Blend the soup, leaving chunks for chowder consistency.

 

Step by step tutorial on making Peruvian chicken chupe

 

MAKE IT YOUR OWN/VARIATIONS:

 

  • Some chupe versions include potatoes. Add diced potatoes [like Yukon gold], to the pot with chicken and fresh corn. Add more liquid, as potatoes will make the soup too thick.
  • Cook the chowder with 1/4 cup white rice – add more liquid if the chowder is too thick.
  • Add chopped celery and carrots, leeks, peas, or fava beans if you like.
  • Replace feta with queso fresco, blanco or shredded sharp cheddar cheese.
  • Make with clams instead of chicken for seafood chowder – maíz con almejas. 

 

Overhead shot of the pot with Peruvian chicken corn chupe

 

PRO TIPS/RECIPE NOTES:

 

  • For a shortcut, and to omit the shredding later, add cut boneless, skinless chicken dark meat to the soup. However, I highly recommend bone-in and skin-on meat, as it intensifies the flavor of the chowder.
  • For the same reason I don’t suggest using rotisserie chicken, but you can try if you only have 15 minutes to cook.
  • Remove the chicken [and fresh corn] right before the last step – blending the soup (what I should’ve done 🤦‍♀️). Blend, then return the corn pieces and shredded chicken to the pot.
  • Serve the chowder with hot sauce and top with feta if desired (*see variations above).

 

Two close up bowls with chicken chowder with corn

 

MORE CHICKEN SOUP RECIPES YOU’LL LOVE:

 

MEXICAN CHICKEN TORTILLA SOUP

BOSNIAN BEY’S SOUP

CAJUN CHICKEN GUMBO

SOPPA DE POLLO

CHICKEN AND POTATO STEW

 

 

Disclosure: There are affiliate links in my posts. This doesn’t change the cost you pay for an item; it just means a tiny (and I mean TINY) commission comes to All that’s Jas to help offset the costs of running this blog. 

 

 

ESSENTIALS

for Chicken Corn Chowder


 

 

Table setting with chicken corn chowder, tortilla chips, cilantro, and bread

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Peruvian Chicken and Corn Chowder - horizontal
Print Recipe

Peruvian Chicken Corn Chowder - Chupe de Pollo y Maíz

This gluten-free soup with chicken and corn is packed with delicious South American flavors and will nourish your body and soul.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Peruvian
Servings: 4
Author: Jas

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 small red onion thinly sliced
  • 3 garlic cloves minced
  • 2 tablespoons butter
  • 1 pound bone-in and skin-on chicken such as drumsticks and thighs
  • 1 ear fresh corn cut into 1-inch slices
  • 1/4 cup chopped fresh cilantro more for garnish
  • 4 cups chicken broth
  • 1 16-oz. can sweet corn
  • 1 cup milk
  • 2 cups corn tortilla chips divided
  • Juice of 1 lime
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • Feta cheese for serving optional
  • Hot sauce for serving optional

DIRECTIONS:

  • In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat. Add sliced red onion and 3 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.
  • Add two tablespoon of butter, a pound of bone-in chicken, sliced fresh corn, cilantro, and chicken broth. Bring to a boil and cook covered, on medium heat, 20-30 minutes.
  • Transfer the chicken to a plate. Discard the skin and bones. Chop or shred the meat and return it to the pot. Add one can of sweet corn and the canning liquid. Stir in the cup of milk; simmer for 10 minutes.
  • Season the soup with 1/2 tablespoon each salt and pepper. Toss in one cup of corn tortilla chips and stir to combine and soften the chips.
  • Using an immersion blender, puree some of the soup to thicken to a chowder consistency (avoiding the fresh corn). Alternatively, ladle some of the soup into a food processor or standard blender, puree it, and return to the pot.
  • Serve the chowder topped with some of the remaining chips and cilantro. Sprinkle with feta cheese and hot sauce if desired.

RECIPE NOTES:

  • For a shortcut, and to omit the shredding later, add cut boneless, skinless chicken dark meat to the soup. However, I highly recommend bone-in and skin-on meat, as it intensifies the flavor of the chowder.
  • For the same reason I don't suggest using rotisserie chicken, but you can try if you only have 15 minutes to cook.
  • Remove the chicken [and fresh corn] right before the last step - blending the soup (what I should've done facepalm). Blend, then return the corn pieces and shredded chicken.
  • Serve the chowder with hot sauce and top with feta if desired (*see variations in the post).
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Peruvian Chicken Corn Chowder - Chupe de Pollo y Maíz
Amount Per Serving
Calories 2397 Calories from Fat 1296
% Daily Value*
Fat 144g222%
Saturated Fat 28g140%
Cholesterol 304mg101%
Sodium 8604mg359%
Potassium 2726mg78%
Carbohydrates 199g66%
Fiber 17g68%
Sugar 25g28%
Protein 89g178%
Vitamin A 1975IU40%
Vitamin C 84mg102%
Calcium 818mg82%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chicken Corn Chowder - Peruvian Chupe - text two

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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14 Comment

  1. Reply
    Chelsey
    September 10, 2019 at 12:40 pm

    Oh my goodness this soup looks incredible! That broth looks so rich and flavorful from the bone in & skin on chicken – perfect comfort soup! Can’t wait to try this recipe, I’m sure my whole family will love it!

    1. Reply
      Jas
      September 11, 2019 at 1:48 pm

      Thank you, Chelsey! It is a comforting dish for sure. Glad you like it! 🙂

  2. Reply
    Kim | Give it Some Thyme
    September 10, 2019 at 1:34 pm

    This looks amazing Jas! Such a great recipe as we transition into fall. Love all those delicious flavors mingling with the corn and chicken, and how quick and easy it is! Plus it’s a great reason to bust out my immersion blender! 🙂

    1. Reply
      Jas
      September 11, 2019 at 1:45 pm

      Many thanks, Kim! Hope you like it as much as we did. xx

  3. Reply
    Aleka Shunk
    September 11, 2019 at 9:11 am

    Wow this Peruvian chicken corn chowder looks amazing!!! I totally agree that using bone-in dark meat is the BEST meat to use when you need to shred chicken. The breast or rotisserie chicken is much more tough and not nearly as flavorful!! Thanks for this yummy recipe, I’ll be adding it to my dinner line up! 🙂

    1. Reply
      Jas
      September 11, 2019 at 1:24 pm

      Thank you, Aleka! You’re right, but I won’t judge if shortcuts are used. Gotta do what ya gotta do, lol.

  4. Reply
    Haley
    September 11, 2019 at 9:49 am

    This is JUST what I need in my cooking arsenal for when the cold Fall weather rolls around (I’m not ready!). I love that this soup is like a combination of “jas’d” up corn chowder and chicken soup. Perfection!

    1. Reply
      Jas
      September 11, 2019 at 1:19 pm

      Haha, thanks, Haley! You reminded me of my days as an office manager and people used to say they got Jas’d when I gave them orders. Made me giggle. xx

  5. Reply
    Beth Neels
    September 11, 2019 at 12:53 pm

    We had a ton of corn in the garden, so I’ve been looking for new recipes! This soup is so very delicious! I am definitely making it again! Do you think I can freeze it?

    1. Reply
      Jas
      September 11, 2019 at 1:17 pm

      Thank you, Beth! I haven’t tried freezing it as we polished it off quickly, but I believe it would be fine frozen to up to 2 months. 🙂

  6. Reply
    Catherine
    September 11, 2019 at 12:53 pm

    Your photos are absolutely beautiful! This chowder sounds sensational…I wish I could reach in and grab that bowl. I will have to make this soon with cool weather on its way. I know my family would love this!

    1. Reply
      Jas
      September 11, 2019 at 1:14 pm

      Love hearing that, Catherine! Thank you so much. Hugs!

  7. Reply
    Kelly Anthony
    September 11, 2019 at 1:52 pm

    This peruvian chicken corn chowder looks so light yet full of flavor. I’m adding this to our menu for next week.

  8. Reply
    Sapana
    September 11, 2019 at 1:58 pm

    This is what I call delicious comfort soup – those photos are so droolworthy!! And perfect for all that leftover corn I have sitting.

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