Mexican Chicken-Corn Chowder

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Total Time
Prep 20 mins
Cook 30 mins

This is great on those cold winter nights. We usually serve with cornbread and green salad.

Ingredients Nutrition


  1. Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
  2. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
  3. Stir in 2 tablespoons cilantro.
Most Helpful

5 5

This truly is a great recipe for a cold winter night. The chowder was full of flavor and the creamed corn provided a nice sweetness to it. I used Frank's Red Hot as the hot sauce simply because that's what I had on hand and also added a few shakes of pepper. Excellent!

5 5

Yum!!!! My hubby devoured this! I added a few cooked potatoes to make it stretch.

5 5

We love this chowder! Served with a crusty hunk of french bread, this makes for a cozy dinner on a cold evening. I have some picky eaters, so I omit the cumin, green chilies, but sneak in a dash or two of hot sauce. I also add a bag of fronzen corn because that's the one vegetable we can all agree on. I suggest chopping up the chicken into small bite sizes. Very, very yummy! Thanks.