Mexican Chicken Corn Chowder
A hearty Mexican chicken corn chowder packed with tender chicken, creamy corn, green chilies, and melted Monterey Jack cheese, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 1/2 lb. boneless, skinless chicken breasts ⓘ
- 1/2 c. chopped onion ⓘ
- 1 to 2 garlic cloves, minced ⓘ
- 3 Tbsp. margarine ⓘ
- 2 chicken bouillon cubes ⓘ
- 1 c. hot water ⓘ
- 1/2 to 1 tsp. ground cumin
- 2 c. half and half cream ⓘ
- 2 c. shredded Monterey Jack cheese ⓘ
- 1 (16 oz.) can cream-style corn ⓘ
- 1 (4 oz.) can chopped green chilies
- 1/4 to 1 tsp. hot pepper sauce ⓘ
- 1 medium tomato, chopped ⓘ
- fresh cilantro or parsley (optional) ⓘ
Instructions
- In a Dutch oven, brown the chicken, chopped onions, and minced garlic in margarine until the chicken is no longer pink.
- Add the chicken bouillon cubes and hot water to the pot, stirring until the cubes dissolve.
- Stir in ground cumin, cream-style corn, chopped green chilies (undrained), and hot pepper sauce.
- Simmer the mixture for about 10 minutes, allowing flavors to meld.
- Add the half and half cream and shredded Monterey Jack cheese, stirring until the cheese melts and the chowder is heated through.
- Garnish with chopped tomato and fresh cilantro or parsley if desired, and serve hot.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of smoked paprika or a pinch of cayenne pepper. If you're short on time, pre-cooked rotisserie chicken can be substituted for the raw chicken breasts. You can also use low-fat milk instead of half and half for a lighter version of this chowder. For added texture, try adding diced potatoes or corn tortillas.
Serving Suggestions
This Mexican Chicken Corn Chowder pairs beautifully with a side of warm tortillas or crusty bread. You can also serve it alongside a fresh salad for a complete meal. For a festive touch, garnish with additional cilantro and lime wedges. This dish is perfect for cozy dinners or as a crowd-pleaser at gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chicken Corn Chowder contains roughly 900 calories, with 11g protein, 33g carbohydrates, and 84g fat. It is an excellent source of iron (75% of the Daily Value), vitamin C (27% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1724mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, you can prepare the chowder ahead of time. Just follow the recipe up to the point of adding the half and half and cheese. Allow it to cool completely before storing it in the fridge. When ready to serve, reheat gently and stir in the cream and cheese until melted.
What can I use instead of Monterey Jack cheese?
If Monterey Jack cheese isn't available, you can substitute it with cheddar cheese for a sharper flavor or pepper jack cheese for an added kick. Both will melt well and complement the flavors of the chowder nicely.
Can I freeze the chowder?
Freezing the chowder is not recommended due to the cream and cheese, which can separate upon thawing. However, you can freeze the base of the chowder (without cream and cheese) and add those ingredients when reheating for a fresher taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).