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
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.
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?
What is in Peruvian chicken corn chowder?
*Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Skip to Recipe” card at the top of the page!
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
Frequently asked questions:
1. 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.
2. 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. 😉
How to make this Peruvian soup?
* The full and printable recipe is available in the recipe box at the bottom of this post. Also, check out tips for the best results below.
- In a pot, sauté the onion and garlic in olive oil until soft.
- Add butter, chicken, fresh corn, cilantro, and broth; cover and cook for 20 minutes.
- Remove the cooked meat and chop in pieces; return to the pot. Add the canned corn and milk and simmer for 10 minutes.
- Toss in corn tortilla chips and lime juice. Blend the soup, leaving chunks for chowder consistency.
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 ¼ 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 poultry for seafood chowder - maíz con almejas.
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 a rotisserie, but you can try if you only have 15 minutes to cook.
- Remove the meat [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).
More chicken soup recipes you'll love:
What should I try next?
If you're serving this chupe de Pollo as first course, follow it by one of these delicious mains:
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Peruvian Chicken Corn Chowder - Chupe de Pollo y Maíz
EQUIPMENT
- Dutch Oven or a large Pot
- Immersion Blender, Food Blender or a Standard Blender
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
- ¼ 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
- ½ tablespoon salt
- ½ tablespoon black pepper
- Feta cheese for serving, optional
- Hot sauce for serving, optional
Instructions
- 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 ½ 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.
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).
Kelly | Foodtasia says
Jas, this is a fantastic bowl of chowder! Love the flavors in it and how the corn still on the cob looks so pretty!
Jas says
Awe, thank you so much, Kelly! Happy you like it! xx
Sapana says
This is what I call delicious comfort soup - those photos are so droolworthy!! And perfect for all that leftover corn I have sitting.
Kelly Anthony says
This peruvian chicken corn chowder looks so light yet full of flavor. I'm adding this to our menu for next week.
Catherine says
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!
Jas says
Love hearing that, Catherine! Thank you so much. Hugs!
Beth Neels says
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?
Jas says
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. 🙂
Haley says
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!
Jas says
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
Aleka Shunk says
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! 🙂
Jas says
Thank you, Aleka! You're right, but I won't judge if shortcuts are used. Gotta do what ya gotta do, lol.
Kim | Give it Some Thyme says
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! 🙂
Jas says
Many thanks, Kim! Hope you like it as much as we did. xx
Chelsey says
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!
Jas says
Thank you, Chelsey! It is a comforting dish for sure. Glad you like it! 🙂