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I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 368 calories, 21 g fat (13 g saturated fat), 114 mg cholesterol, 753 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein.
Originally published as Mexican Chicken Corn Chowder in Taste of Home October/November 1996, p25
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Reviewed on May. 21, 2012 by kshea
This was great! I put in two cans of cream style corn. Will become a favorite
Reviewed on Jan. 23, 2012 by taczyz
Just the right blend of flavors and heat for the whole family to enjoy
Reviewed on Nov. 23, 2011 by Tracey6434
I have been making this soup for years and am asked for the recipe by every new person who has tried it. For those wanting it to be a little thicker, I have added 3 and even 4 cans of the creamed corn. I also add more of the green chilies for more spice. Using the basic recipe first and then adding more corn, cheese or spice works very well. I have never had to alter the basic liquids in the soup though. And I have never had to add flour or a thickener if I add more corn and chopped chilies. Absolutely delicious!!!! Kids love it too!
Reviewed on Nov. 13, 2011 by Christiana-Banana
Definitely my favorite soup! I usually make it at least once a month, sometimes more during the cold months. We enjoy it more with 2 cans of the cream style corn--it thickens it up a bit--and use 2 bouillon cubes rather than the granules. Pair that with bread fresh out of the oven, and you just can not go wrong!
Reviewed on Oct. 31, 2011 by Ginny_in_PA
Great recipe, though there's no way it would be 6-8 servings in our family. I basically doubled it (not the chicken), and took the suggestion of adding some slivered up flour tortillas. My family loved it, and I'll make it again.
Reviewed on Oct. 30, 2011 by grjen
I thought this soup was too thin. I would leave out the water and add some whole corn. I added some cut up flour tortillas to help thicken it and give it more substance.
Reviewed on Oct. 28, 2011 by jakjak2012
My fiancee is a huge fan of southwest/mexican food and also corn chowder. The flavor of this soup is absolutely to die for. However, we added an extra can of white corn (regular style, drained) and it still didn't seem thick enough or chunky enough for our liking. I think next time I'll leave out a quarter cup of the recommended amount of cream and also add just the tiniest bit of flour. I think you just have to play with the recipe until you find the right consistency for your liking. Super yummy though. Great recipe.
Reviewed on Oct. 18, 2011 by MalindaT
An absolutely delicious cool-weather soup with some zip! I make it over and over again!
Reviewed on Oct. 06, 2011 by wintermom9597
So easy and so delicious! I used cooked, diced chicken I had in the freezer, thus making preparation even easier. I also added a bit of frozen corn that I had left in the freezer. Will definitely make this again and again!
Reviewed on Feb. 20, 2011 by gratefulservant_AZ
I made it over somewhat by using extra virgin olive oil instead of butter, adding a can of whole kernel corn, replacing 3/4 of the cream with fat free half and half, adding a can of Rotel tomatoes and green chilies, a 1/4 c. of hot water and 2 T. cornstarch to thicken it more and using reduced fat cheese. You would never guess it is a makeover recipe. It is wonderful> Love those OLD TOH recipes sooo much!!!!!
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