Mexican Style Corn Chowder

Mexican Style Corn Chowder

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Paula Robinson


This chowder is so good, just remember to not let it boil otherwise it will seperate.


★★★★★ 1 vote

30 Min
15 Min


  • 1 or 2 c
    chicken, cooked (or you can use canned)
  • 2 clove
    garlic, crushed
  • 3 Tbsp
  • 1 c
    hot water
  • 2 tsp
    chicken bouillon granules
  • 1 tsp
  • 2 c
    half and half
  • 2 c
    monterey jack cheese, shredded (no substitutes)
  • 1 can(s)
    cream style corn
  • 1 can(s)
    4 oz. chopped chilis

How to Make Mexican Style Corn Chowder


  1. Put all ingredients EXCEPT cheese in a saucepan and heat thoroughtly. DO NOT BOIL! When hot, add cheese and keep on low, stirring occasionally until cheese melts.

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