tex-mex chicken and corn chowder

Name: Tex-Mex Chicken and Corn Chowder
Prep time: 20 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 3 tablespoon(s) butter; 4 - chicken breasts, cubed; 1 bunch(es) green onions, chopped; 2 clove(s) garlic, minced; 2 cup(s) half and half; 2 cup(s) shredded Monterey Jack cheese; 2 can(s) cream corn (14.75 oz each); 1 can(s) chopped green chiles, drained (4 1/2 oz); 1/2 teaspoon(s) hot sauce; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) ground cumin; 2 tablespoon(s) chopped cilantro

(18 RATINGS)

8.21K Pinches 8 Photos

michelle pitts

bakersfield, CA

Updated on Jan 2, 2021

Perfect for the upcoming cold weather.

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Two bowls of Tex-Mex Chicken and Corn Chowder.

Blue Ribbon Recipe

This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.

— The Test Kitchen

prep time 20 Min

cook time 30 Min

method Stove Top

yield yeilds 2 quarts

Ingredients

3 tablespoons butter
4 - chicken breasts, cubed
1 bunch green onions, chopped
2 cloves garlic, minced
2 cups half and half
2 cups shredded Monterey Jack cheese
2 cans cream corn (14.75 oz each)
1 can chopped green chiles, drained (4 1/2 oz)
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons chopped cilantro

How To Make tex-mex chicken and corn chowder

Step 1

Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.

Step 2

Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
Step 3

Stir in cilantro and serve.
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