A hearty and flavorful chowder with a spicy kick, perfect for warming up on a chilly day.
Heat the butter in a Dutch oven over medium heat.
Ensure the butter doesn't brown; it should just melt and sizzle slightly.
Add the diced chicken, chopped onion, minced garlic, and diced jalapeño to the pot. Cook until the chicken is no longer pink.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the cumin and cook for an additional minute to release its aroma.
Adding spices at this stage enhances their flavor.
Pour in the chicken broth and bring to a boil.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Reduce the heat to low and stir in the cream, corn, green chilies, and tomatoes. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Add the shredded cheese and hot sauce, stirring until the cheese is melted and the chowder is smooth.
Taste and adjust seasoning with salt and pepper if needed.
Serve the chowder hot, garnished with additional cheese or fresh herbs if desired.
Serve with a side of crusty bread for a complete meal.
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