Chicken and Corn Chowder Recipe (5 Ingredients, 25 Minutes)

My husband and I are big skiers, which means winter weekends are a blur of late-night drives after work and checking into rental houses, always chasing that perfect powder. On those nights, dinner is usually an afterthought, which quickly devolves into a hangry scramble to find somewhere—anywhere—that’s still open.

That was until last winter, when a little desperation sparked a new tradition that completely changed our ski weekends: canned soup glow-ups. Since lift passes are practically currency in our household, dinners stay modest on these trips.

This chicken and corn chowder is one of my favorites: budget-friendly, travel-proof, and comfort-forward for the coziest winter meal.

From Desperation to Dignified Dining

Before we hit the road, I raid the pantry for canned soups, beans, and vegetables, tossing whatever frozen produce we have on hand into the cooler along with a few aprés beers. Once we arrive, a few quick stir-ins (always under five ingredients!) turn pantry staples into something that feels downright dignified in roughly 20 minutes.

Pro tip: Bring your own can opener; rental-house versions are often dull beyond recognition.

Canned Diced Green Chiles

I always keep a little tower of four-ounce cans of diced green chiles in the pantry for when I want a little heat, a smidge of tang, and modest vegetal flavor. Usually made from Hatch, Anaheim, or New Mexico chiles, the “mild” cans can surprise you with a little more heat than the label suggests. One can adds just enough kick to flavor the soup without overpowering it. “Hot” versions are perfect if you want something extra fiery to warm you up after a day in the snow.

Hatch Select Mild Diced Green Chiles have been my go-to for years. Their bright, slightly acidic juices add balance to creamy soups and dishes of all kinds. Growing up in the Southwest, Hatch chiles always felt like a treat. They’re a specialty crop grown only in New Mexico’s Hatch Valley and are famous for their earthy, slightly pungent flavor that turns buttery and smoky when roasted.

That said, La Victoria and Ortega Fire-Roasted versions work beautifully too, lending more smoky richness to the chowder.

Optional Toppings

The beauty of this recipe is its simplicity, but a few toppings can take it over the top. Green onions, avocado, or my husband’s favorite—Costco’s Signature Crumbled Bacon bits—are shelf-stable until opened and easy to toss in the car if we’ve got them. Got crusty bread? Bring it along for mopping up every last spoonful.