Mexican Chicken-Corn Chowder

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Total Time
50mins
Prep 20 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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.