Mexican Chicken-corn Chowder

Ready in 4 hours
4.5 avg, 8 review(s) 100% would make again

Top-ranked recipe named "Mexican Chicken-corn Chowder"

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An absolutely wonderful corn chowder that is warming when the weather is chilly and you need some comfort food. Yummmm!

"I followed this recipe exactly - other than using just 1/2 cup of half and half combined with 1 1/2 c of 1% milk and using three cans of chicken rather than fresh chicken breasts (made it SO much easier and faster to cook). I like my food spicier than my family, so I added more hot sauce to my helping. My family all gave it a thumbs up gwhich includes two very picky children. It will definitely be in our meal rotation. "

- Cbkoso

Ingredients

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3 tblspoons Butter
4 Chicken breasts; skinned and boned, cut up
1 small Onion
2 cloves Garlic; minced
2 cups Half-and-half cream
2 cups Monterey jack cheese; shredded
2 14.75-oz cans Corn; cream-styled
1 4.5-oz can Green chili; chopped, undrained
1/2 tsp Hot pepper sauce
1/4 tsp Salt
1/2 tsp. Ground cumin
2 tbsp Cilantro; chopped

Original recipe makes 2

Quarts  

Preparation

Melt butter in a Dutch oven over medium-high heat, add chicken, onion, and garlic, and saute 10 minutes. Stir in next 7 ingredients, cook over low heat stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired. Garnishes: chopped fresh cilantro, Anaheim chile

Note: I have made substitutions over the years with no appreciable difference in taste. I've used several cans of chicken breast meat in lieu of the chicken breasts. I've substituted low-fat milk for the cream (hubby has heart disease) and added a can or two of chicken broth. Other cheeses can be used based on what you have on hand;melt them till they are stringy, though. I prefer to use cumin seeds instead of the ground cumin. This recipe is so forgiving that it can be made in a crock pot and left for the day.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 5707 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I followed this recipe exactly - other than using just 1/2 cup of half and half combined with 1 1/2 c of 1% milk and using three cans of chicken rather than fresh chicken breasts (made it SO much easier and faster to cook). I like my food spicier than my family, so I added more hot sauce to my helping. My family all gave it a thumbs up gwhich includes two very picky children. It will definitely be in our meal rotation.
Cbkoso 1 year ago
Servings 2 is an error. This recipe Serves more like six to eight
Lambfw144 2 years ago
Yum! I doctored it up a little with some cumin and cayenne pepper. Ate with some yummy homemade bread. Thanks for sharing!
gapeachATL 2 years ago
This was a great soup that came together really easily. I used pepper jack cheese, and it gave the soup a little extra spice.
brettnleosmom 2 years ago
I loved this recipe! It was really chilly this past Monday and I thought what better day to make soup?! I found this recipe and it was so easy and I had everything in my cupboard! It was nice to not have to make an extra grocery trip!
Dancetunes44 3 years ago
Excellent! I would suggest pre-melting the cheese since our cheese just sank and got stuck to the bottom. Green Tabasco is a nice substitute for the green peppers
JeepersKeepers 3 years ago
Absolutely delicious cream based soup. Fabulous flavor and has just enough of a Mexican flavor with the chopped chilles. It is now one of my favorite recipes and it's quick to make up. Serve with hot buttered sourdough break and salad. Great meal that everyone will love.
Lwalton 4 years ago
[I posted this recipe.]
AslansLady 6 years ago
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