Real Recipes From Real Home Cooks ®

tex-mex chicken and corn chowder

(18 ratings)
Blue Ribbon Recipe by
michelle pitts
bakersfield, CA

Perfect for the upcoming cold weather.

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 @kitchencrew
(18 ratings)
yield serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For tex-mex chicken and corn chowder

  • 3 Tbsp
  • 4
    chicken breasts, cubed
  • 1 bunch
    green onions, chopped
  • 2 clove
    garlic, minced
  • 2 c
    half and half
  • 2 c
    shredded Monterey Jack cheese
  • 2 can
    cream corn (14.75 oz each)
  • 1 can
    chopped green chiles, drained (4 1/2 oz)
  • 1/2 tsp
    hot sauce
  • 1/4 tsp
  • 1/4 tsp
    ground cumin
  • 2 Tbsp
    chopped cilantro

How To Make tex-mex chicken and corn chowder

  • Chicken, onion, garlic, and butter in a Dutch oven.
    Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
  • Remaining ingredients added to the Dutch oven.
    Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
  • Stirring in cilantro.
    Stir in cilantro and serve.