Tex-Mex Chicken and Corn Chowder

8
michelle pitts

By
@michellegpitts

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 18 votes

Comments:
Serves:
yeilds 2 quarts
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3 Tbsp
    butter
  • 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(s)
    cream corn (14.75 oz each)
  • 1 can(s)
    chopped green chiles, drained (4 1/2 oz)
  • 1/2 tsp
    hot sauce
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground cumin
  • 2 Tbsp
    chopped cilantro

How to Make Tex-Mex Chicken and Corn Chowder

Step-by-Step

  1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
  2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
  3. Stir in cilantro and serve.

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About Tex-Mex Chicken and Corn Chowder




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