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Mexican Chicken Corn Chowder

Here's how you make Mexican Chicken Corn Chowder
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  • Servings: 6
  • Prep: 16m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons butter
  • 2 tablespoons oil (can use more if needed)
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 6 large garlic cloves, minced
  • 1 small jalapeno pepper, seeded and finely chopped (optional)
  • 1 teaspoon ground cumin (can use more)
  • 1 cup chicken broth
  • 2 cups half-and-half
  • 2 cups Monterey Jack cheese, shredded
  • 1 can (14 3/4 ounce) cream-style corn
  • 1 can (4 ounce) chopped green chilies, undrained
  • Seasoned salt and fresh ground black pepper
  • Tabasco sauce, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a Dutch oven brown chicken cubes in 2 tablespoon butter and 2 tablespoon oil for about 3 minutes; remove to a plate. Add in onion and jalapeno pepper and cumin; cook for about 3 minutes. Add in garlic; cook stirring for 2 minutes. Add in the chicken broth and partially cooked chicken; bring to a boil; reduce heat to low then cover and simmer for about 20-22 minutes.

  • Step 2: Stir in the light cream, shredded cheese, corn and chilies; oook and stir over low heat until the cheese is melted.

  • Step 3: Stir in the light cream, shredded cheese, corn and chilies; oook and stir over low heat until the cheese is melted. Season with seasoned salt and black pepper and Tabasco sauce to taste.

We hope you enjoy this recipe!

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