Mexican Chicken Corn Chowder
Total TimePrep/Total Time: 30 min.
Makes8 servings (2 quarts)
Really good and versatile. I made as directed except adding a 1/4 c white wine/ vermouth to the broth. Next time I’ll use pepper jack cheese. My family really enjoyed this soup. I served it with fish tacos
This recipe was so easy and so good! We could use a little more spiciness in ours but that was something we added on our own. I will add this to my recipe box!
I have been on such a soup kick and this one did not disappoint. Easy and quick to put together. Loved it!
This recipe just moved to my favorites list! I loved this soup!
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Delicious! I love me a good corn chowder and this is definitely that!
Wonderful chowder. I added frozen cubed potatoes, used chicken broth instead of bouillon, added Rotel, a dash of Worcestershire, half and half, and added crisped diced bacon just before serving. Very good!
A nice change. I had to make a few adjustments with what I had on hand but overall it's a wonderful soup, simple and quick.
Excellent , i added some cubed potatoes that I sauteed with fresh corn instead. I also added 1/2 cup of vermouth (white wine would work) and juice of one lime. salt and pepper, more hot sauce if needed to taste.
Really good. Didn't have cream style corn so I used a bag of frozen birds Eye steam fresh (10.8 oz.) cooked as package directed. Also have added cooked potatoes or pasta. I will omit the hot sauce and just use ground pepper, a little hot for my taste but that's just my opinion.