Mexican Style Corn Chowder

Mexican Style Corn Chowder Recipe

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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


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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


  • 1Put 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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