This Mexican Chicken Corn Chowder is a simple, flavorful soup you’ll want to make again and again. Tender chicken, creamed corn, green chiles, creamy half-and-half and melted cheese make this chowder comforting, satisfying, and easy to prepare.
This Mexican Chicken Corn Chowder is rich, creamy and full of cozy, homey flavors. It comes together quickly and works well for busy weeknights, casual dinners, or when you want a bowl of warming comfort food.
It’s quick to make, easy to customize, and hearty enough to serve as a main dish. The combination of creamed corn and Monterey Jack cheese gives the chowder a mellow sweetness and a melty richness, while diced green chiles add a gentle, tangy heat.
I tested this recipe more than once because the first batch disappeared so fast there were no photos left! The second time I doubled the recipe and it was the right call—this chowder is one of those dishes that invites seconds.
Serve it with warm bread, a crisp salad, or crunchy tortilla strips for contrast. Toppings like fresh cilantro, a dollop of sour cream, or extra shredded cheese brighten and complete the bowl.
HOW TO STORE MEXICAN CHICKEN CORN CHOWDER:
Once cooled to room temperature, transfer the chowder to airtight containers and refrigerate. Stored properly, it will keep for about five days. Reheat gently over low heat on the stovetop, stirring occasionally so the dairy doesn’t separate. Heat until warmed through, but avoid boiling.
Freezing is not generally recommended for this chowder because the half-and-half and cheese can change texture and become grainy or slightly watery when thawed. If freezing is necessary, place the chowder in a heavy-duty freezer container or zip-top bag and freeze for up to one month. Thaw in the refrigerator overnight and reheat slowly on the stovetop, stirring to recombine the ingredients. Expect some change in texture after freezing.
COULD I USE A ROTISSERIE CHICKEN?
Yes. Using pre-cooked rotisserie chicken speeds up the process and adds flavor. If using rotisserie chicken, shred or cube the meat and add it after sautéing the onion and garlic in butter—just warm the chicken through in the pan before adding the broth and remaining ingredients. This shortcut keeps preparation time short while still delivering a satisfying meal.
This chowder adapts well to what you have on hand. For a lighter version, substitute whole milk for half-and-half, or use reduced-fat cheese. For a bolder flavor, add a pinch more cumin, a splash of lime juice before serving, or a few dashes of hot sauce to taste.
Mexican Chicken Corn Chowder
5 from 1 review
- Total Time: 25 minutes
- Yield: 6 servings
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 4 tablespoons butter, divided
- 1 1/4 cups chicken broth
- 1 teaspoon ground cumin
- 2 cups half-and-half
- 2 cups shredded Monterey Jack cheese
- 1 can (14 3/4 oz) cream-style corn
- 1 can (4 oz) diced green chiles, undrained
- 1/2 teaspoon Tabasco sauce (or hot sauce), optional
- Salt & pepper to taste
Toppings:
- Fresh cilantro
- Tortilla strips or crushed tortilla chips
- Sour cream
- Additional grated cheese
Instructions
- In a Dutch oven or large saucepan, melt 3 tablespoons of butter over medium heat. Add the chicken, chopped onion and minced garlic. Cook, stirring occasionally, until the chicken is no longer pink and the onion is softened.
- Add the chicken broth and cumin. Bring to a boil, then reduce heat and simmer for about 5 minutes to meld the flavors.
- Reduce the heat to low. Stir in the half-and-half, cream-style corn, shredded cheese, diced green chiles and Tabasco sauce if using. Cook gently, stirring, until the cheese is fully melted and the chowder is heated through. Do not boil vigorously to avoid separating the dairy.
- Stir in the remaining tablespoon of butter for added richness. Season with salt and pepper to taste.
- Ladle into bowls and garnish with your preferred toppings such as fresh cilantro, tortilla strips, a dollop of sour cream or extra grated cheese. Serve with warm bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups / Chowders
Recipe Source: Adapted from Favorites Cookbook
Originally published February 12, 2014