tex-mex chicken and corn chowder

★★★★★ 18
a 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
serves yeilds 2 quarts
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.