Mexican Chicken Corn Chowder Recipe
Mexican Chicken Corn Chowder Recipe photo by Taste of Home

Mexican Chicken Corn Chowder Recipe

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5 58 74
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 to 2 garlic cloves, minced
  • 1 cup hot water
  • 2 teaspoons chicken bouillon granules
  • 1/2 to 1 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 to 1 teaspoon hot pepper sauce
  • 1 medium tomato, chopped
  • Minced fresh cilantro, optional

Nutritional Facts

1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein

Directions

  1. In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).
Originally published as Mexican Chicken Corn Chowder in Taste of Home October/November 1996, p25

Reviews for Mexican Chicken Corn Chowder

AVERAGE RATING
(74)
RATING DISTRIBUTION
5 Star
 (61)
4 Star
 (10)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 9, 2016

"As written this is not even a chowder. Its a soup. It isnt thick at all. The corn is barely there. One can is not enough at all. Needs 2 cans cream corn plus 1 can whole corn imo. plus corn starch to thicken. I like the spice of chili peppers but this isnt a recipe as written, that i would ever make again. needs some major alterations for it to be good. That picture is misleading also. there is no way that picture is this soup unless they changed the recipe to make it thicker. it will not come out like the photo if you dont thicken it with something."

MY REVIEW
Reviewed Dec. 6, 2015

"Easy to make and add ingredients"

MY REVIEW
Reviewed Nov. 7, 2015

"It was tasty. It tasted like it had tortilla in it because of the creamed corn. It was on the spicy side, but not too bad."

MY REVIEW
Reviewed Aug. 6, 2015

"My husband likes chicken corn chowder, and I really wanted to make it homemade. We had this wonderful recipe for it tonight for dinner. I have a very happy husband who says this is a real keeper! Thank you for this recipe."

MY REVIEW
Reviewed Jun. 10, 2015

"Absolutely comfort food! I did make some alterations: I typically use 2-3 tomatoes, 2 cans, not 1, of creamed corn, and since I felt the "kick" was missing in the original, I add some cajun seasoning. All family members enjoy this one--give it a try!"

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