Santa Fe Chicken Corn Chowder


  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 1 tsp. oregano leaves
  • ½ tsp. cayenne pepper (optional – for spicier chowder)
  • 1 Tbsp. olive oil
  • 2 cups chicken (cooked and cubed)
  • 1 medium onion (diced)
  • 2 cans chicken broth
  • 2 cans cream of chicken soup
  • 2 cans corn
  • 1 can cream-style corn
  • 2 cans diced green chilies (mild)
  • 2 cans white kidney beans (cannellini)


  1. Add the olive oil to your GameDay Cast Iron Dutch Oven at medium to medium high heat. Add chicken and onions and cook until onions are translucent; about 7 – 8 minutes.
  2. Add the chicken broth, chicken soup, corn (kernel and creamed) and the green chilies. Mix together well and cook for about 5 minutes.  Add the garlic powder, cumin, oregano and cayenne pepper (optional) and bring to a boil.
  3. Reduce heat to low and simmer for 15 minutes. After simmering mix in the beans and continue to simmer for 5 minutes.
  4. Garnish with grated cheese, crushed tortilla chips and chopped cilantro.

* For spicier chowder use medium or hot green chilies


The cultivation of chili peppers in New Mexico started a generation before the pilgrims landed at Plymouth Rock.  So, while chowder was most likely brought to America from England and France a few centuries ago, the signature flavor of this southwest favorite pre-dates any grid-iron battle.  This is a chowder that’s truly worthy of a GameDay tradition.

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