Mexican Chicken Corn Chowder

Total Time
Prep 10 mins
Cook 20 mins

From Taste of Home. A zippy chowder with Southwestern flair to warm you up on a cold winter's day!

Ingredients Nutrition


  1. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
  2. Dissolve the bouillon in hot water.
  3. Add to pan along with cumin; bring to a boil.
  4. Reduce heat; cover and simmer for 5 minutes.
  5. Add the cream, cheese, corn, chilies and hot pepper sauce.
  6. Cook and stir over low heat until the cheese is melted.
  7. Stir in tomato.
  8. Serve immediately; sprinkle with cilantro if desired.
  9. Yield: 6-8 servings (2 quarts).
Most Helpful

5 5

My family LOVES this chowder and I make it often in the fall and winter months. It's one of those recipes that is fairly quick and easy to assemble, but impressive enough for company.