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

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.

Cream Puff July 31, 2008

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