Mexican Chicken Corn Chowder

Total Time
5 mins
15 mins

This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder.

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  1. Sauté hash browns and chicken until chicken is no longer pink; set aside.
  2. Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
  3. Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.