Your family is going to LOVE this Mexican Chicken & Corn Chowder! It’s full of potatoes, corn, tomatoes, and chicken in a slurp-worthy broth!
Table of contents
Chicken Corn Chowder
Your family is going to ADORE this Mexican Corn Chowder, y’all! It’s full of potatoes, corn, tomatoes, and chicken in a slurp-worthy spicy broth!
In my opinion, it’s always in season. With this recipe, you can have it as a delicious soup perfect for warming up in the winter or sweating it out in the summer. (Am I the only one that likes hot soup in summer still?!)
Chicken Corn Chowder is quick and easy to make, too! It doesn’t take any ingredients you can’t keep year around just sitting in a pantry or your fridge. You don’t even need fresh corn for this ‘cause canned/frozen is just as good. It’s also a great way to use leftover chicken and any veggies you wanna. Just dice up and throw in.
Goodness, y’all, this is one of my favorite dishes EVER to make when everyone’s in the mood for soup. Enjoy this creamy chowder!
Your family is going to LOVE this Mexican Chicken & Corn Chowder! It’s full of potatoes, corn, tomatoes, and chicken in a slurp-worthy broth!
Chicken & Corn Chowder: Ingredients & Equipment
For this Mexican Chicken Corn Chowder recipe, you will need …
Ingredients
- butter, boneless skinless chicken breasts – the butter goes into the pot first, and then you cook the chicken. You can also use leftover rotisserie chicken shredded or cut up into 1-inch pieces or so.
- onion, carrot, garlic – the first veggies you cook alongside your chicken.
- chili powder, cumin, salt, paprika – spices to add amazing Mexican flavor!!
- potatoes, frozen corn, cream-style corn, Ro-Tel diced tomatoes, green chili – more veggies, added later with the broth. You can replace the green chilis with jalapenos if you want even more spice.
- hot sauce – optional if you really love that spicy kick! Use your fave!
- Monterey Jack cheese – or pepper jack, if you want more burn in your chowder. This makes the soup nice and gooey!
- chicken broth, heavy cream – the “liquids” of your chowder.
- fresh cilantro – chopped. Optional garnish in the end!
Equipment
- Dutch oven or soup pot – all you’ll need to make this delicious corn chowder!
How to make Mexican Corn Chowder
First, cook your chicken. Grab a dutch oven or soup pot, melt the butter, then add chicken, onion, carrot, and garlic. Stir occasionally at medium-high heat until the chicken is no longer pink.
Second, add spices and veggies. Stir in the chili powder, cumin, salt, paprika, potatoes, cream-style corn, tomatoes, frozen corn, chicken broth, and hot sauce if you’re using it! Bring it all to a boil, then reduce the heat to medium-low. Cover the pot and let it cook for 10 minutes.
Third, add cheese and cream. Stir in your cream now and continue to cook until the chowder is thickened and the potatoes are tender. (This should take about 7-10 minutes on low heat.) Then add the cheese, stirring until it’s all melted.
Finally, serve up your chowder! Garnish it with cilantro and chow down immediately!
Chicken Corn Chowder Recipe: FAQs
A little over a half hour. Yes, really! No slow cooking here!! The prep time is 10 minutes, and the cooking time is 25 minutes. A super quick lunch or dinner!
About 8-10. Enough for the whole family to have a bowl or two.
Of course!! I’m not a dietary expert, so your mileage may vary. But I’ve heard a lot of people make this with vegetable broth, coconut cream, vegan cheese, and tofu strips. You pretty much make it the same way. Apparently, it’s VERY good, and I believe my vegetarian friends because it SOUNDS good!
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Mexican Chicken & Corn Chowder
Equipment
Ingredients
- 3 tablespoons butter or olive oil
- 1 – 1 ½ boneless skinless chicken breasts cut into 1-inch pieces
- 1 large onion chopped
- 1 large carrot chopped
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- 1 pound potatoes cut into bite-size pieces
- 1 can cream-style corn 14.75 oz
- 1 can Ro-Tel diced tomatoes and green chilies 10 oz.
- 1 bag frozen corn 12 oz
- hot sauce to taste (optional)
- 1 carton chicken broth 32 oz. or 4 cups
- 2 cups heavy cream
- 2 cups Monterey Jack cheese
- fresh cilantro chopped – for garnish, optional
Instructions
- In a Dutch oven or soup pot, melt the butter over medium-high heat. Add the chicken, onion, carrot, and garlic. Cook, occasionally stirring, until chicken is no longer pink.
- Stir in the chili powder, cumin, salt, paprika, potatoes, cream-style corn, tomatoes, frozen corn, hot sauce (if using), and chicken broth. Bring to a boil, then reduce heat to medium-low and cover. Continue to cook for 10 -15 minutes.
- Stir in cream and continue to cook over low heat for 7-10 minutes or until the chowder is slightly thickened and the potatoes are fork-tender.
- Stir in the cheese, frequently stirring, until the cheese is melted.
- To serve, garnish with cilantro.
Notes
- You can use fresh, canned, or frozen corn for this recipe!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 18, 2017. Updated on January 17, 2023.
What a fun trip!! It sounds like a blast and this chowder would be the perfect thing to come home to on a fall day!
Looks like a fun trip and this soup is right up my alley!
This looks really good please send me the website thank you