- 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 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, fried tortilla strips, optional
- 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.
- Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips. Yield: 6-8 servings (2 quarts).
Reviews forMexican Chicken Corn Chowder
"Used homemade chicken broth, added some frozen corn and pepper jack cheese. Delicious!"
"Before serving this "chowder" I tasted it, then made some major changes. I removed the cilantro, red pepper sauce and reduced the amount of cumin. Instead of using buillion cubes, I used reduced sodium chicken broth. Then, since it had just a vague "hint" of corn, added one more can of creamed corn and 1 can of whole kernel corn. THEN, this was a true chowder and not a soup.!"
"This recipe is very good as written. However, it is a good starting point for a really great chowder! I add a can of white beans, whole kernel corn, chili powder and a 14.5 ounce can of diced tomatoes. I also used homemade chicken stock in place of the water and bouillon. It is a great chowder! Joyce Moynihan, Volunteer Field Editor"
"This was so tasty and easy to put together! I loved that it's a comfort food but not overwhelmingly spicy in the Mexican food category. You can jazz it up more if desiring more spice! It will become a "go to" recipe! I added a can of drained black beans, too."
"Extra creamed corn and regular corn.. And can of black beans. Fantastic! Thanks!"
"I read the reviews and decided to add an extra can of creamed corn. I also had a 12 oz. bag of Brazilian Style Blend by Giant Eagle in the freezer that included corn, black beans, red peppers and poblano peppers, so I threw that in the soup too! What the heck! I was very happy with my additions to the recipe. I put in 1 tsp of hot sauce but put the bottle on the table for my husband who likes a little more zest than I do. Very tasty!!"
"We really love this recipe!!! The flavor was great and I felt mine came out as a chowder. I did change a couple of things, we love corn so I put in 2 cans of creamed corn & one can of drained regular corn. I also put in a can of Rotel diced tomatoes with green chilies, drained! That way it didn't water down the chowder. I also added the white beans, drained, but was thinking I might try a little "Simply Potatoes" next time just to see how it tastes!! I will definitely make this again. It is just one of those comfort foods & I loved the suggestion of serving with dinner rolls to soak up the juice at the end!!"
"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."
"easy to make and add ingredients"
"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."