Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

446 Reviews 23 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Jeanne Jones
Recipe by  Jeanne Jones

“Chowder with pizzazz!”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

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Reviews (446)

Rate This Recipe
KATIE4998
132

KATIE4998

This chowder was GREAT. I made a few changes, but the basic recipe is really yummy. Instead of the half and half cream, I used a can of evaporated skim milk (to kind of cut the fat content). I used boneless, skinless chicken thighs, since that was all I had. Also added some frozen corn with the creamed corn & some cubed potatoes and carrots. The carrots gave it a little color and the potatoes I added because a chowder isn't a chowder unless there's potatoes in it! They also thickened it up a little. Finally, I didn't add the cheese into the soup, I served it as a garnish. Overall, a wonderful, filling and comforting dish.

COOKINMACHINE
127

COOKINMACHINE

This is one of my family's favorite soups as well. I double the recipe and start by making a stock (eliminating the need for boullion) by boiling a whole cut up chicken (bone-in breasts will do as well) in about 4c. water with a couple of tb. salt. After the stock is done, pick the meat from the skin and bones. Start the onions and garlic and just throw in the pulled chicken when the the onions and garlic are about half done. Strain the stock with a colander or like utinsel and add back in a cup instead of the boullion! I add at least 1 or 2 tb. of salt (by taste while cooking) to make up for what is lost by not using boullion. I also double the creamed corn. The soup is thicker, the meat is pulled instead of chunked for a more wonderful texture, and the whole thing has a more homemade feel. An excellent recipe originally or modified!

Melissa
88

Melissa

This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as suggested. I also used diced tomatoes with green chilies and I put in some chopped up canned potatoes. I added a little more hot sauce then suggested. I served it with tostada chips and lots of cilantro. My boyfriend is from mexico and he loved it, he said it was excellent and ate atleast 3 bowls for dinner and had some for breakfast the next morning. This is definitely a keeper. The only thing I would add to it next time is some more hot sauce and and maybe some more chilies.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 367 cal
  • 18%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 15.1 g
  • 5%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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