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Mexican-Inspired Chicken and Gnocchi Corn Chowder

This tasty recipe is a great spin on chicken and gnocchi soup, and so easily adaptable! Great served as-is with tortillas, or leave the gnocchi out entirely and serve with drop dumplings or over biscuits. Wonderful, deep flavor and a filling meal on a chilly night!
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American, Mexican
Servings 10 people
Calories 3127.3 kcal

Equipment

  • 1 Large Skillet or Dutch Oven For sautéing aromatics and simmering the chowder.
  • 1 Whisk Essential for creating a smooth roux and incorporating liquids.
  • 1 Chef's knife For dicing and slicing vegetables like onion, carrots, and tomato.
  • 1 Cutting Board For safe and efficient preparation of all ingredients.
  • 1 Wooden Spoon or Spatula For stirring ingredients and preventing sticking.

Ingredients
  

Main

  • ¼ cup butter
  • 1 large yellow onion thinly sliced
  • 1 lightly packed fresh cilantro leaves and tender stems
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground thyme
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half
  • ¾ pound cubed cooked chicken
  • 1 ½ cups canned whole kernel corn drained
  • 1 large tomato diced
  • 2 large carrots sliced
  • 3 dried red chile peppers chopped
  • 1 16 ounce package gnocchi

Instructions
 

  • Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
  • Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
  • Add gnocchi and cook until it floats to the top, about 2 minutes.

Notes

To maximize flavor, ensure your spices are fragrant before adding flour; gently toasting them with the aromatics deepens their character. The roux is critical for thickness: cook it until a light golden brown to eliminate raw flour taste, but avoid scorching. When adding liquids, whisk vigorously to prevent lumps. Be mindful not to overcook the gnocchi; they should be tender but still have a slight chew when they float. For an elevated touch, consider charring some of the corn kernels before adding them for a smoky depth. A final squeeze of fresh lime juice and a generous garnish of the fresh cilantro will brighten the dish beautifully. A diced poblano or Anaheim pepper, if added with the onion, would also lend a lovely fresh pepper note.