A delightful and hearty chowder with a southwestern twist, perfect for a cozy meal.
Heat a bit of oil in a 3-quart saucepan over medium heat.
Using a heavy-bottomed saucepan ensures even cooking and prevents sticking.
Add the chicken and onion to the saucepan and cook until the chicken is no longer pink and the onion is translucent.
Cut the chicken into bite-sized pieces for quicker cooking.
Stir in the cumin and cook for an additional minute to release its aroma.
Toast the cumin slightly to enhance its flavor.
Add the corn, green bell pepper, and salsa to the saucepan. Stir well and bring to a gentle boil.
Use a mix of fresh and frozen vegetables for a balance of flavor and convenience.
Reduce the heat, cover, and simmer for 15 minutes to allow the flavors to meld.
Stir occasionally to prevent sticking and ensure even cooking.
Mix the cornstarch and water in a small bowl until smooth, then stir into the chowder.
Ensure the cornstarch mixture is lump-free for a smooth consistency.
Cook for an additional 2 minutes until the chowder thickens slightly.
Adjust the thickness by adding more water or cornstarch mixture as needed.
Serve the chowder in bowls and top with shredded cheddar cheese.
Garnish with additional cilantro or a dollop of sour cream for extra flavor.
