Mexican Chicken Corn Chowder Recipe
This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.
Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.
There is far more than salsa and corn in this wonderful, thick chowder. But everything goes into one pot and cooks until the corn and tomatoes and chilies are tender. The chunks of cream cheese have melted, and the vegetable broth and salsa have infused
This was really good, but instead of fresh corn, I did one can of creamed corn and one drained can of kernel corn. I used veggie broth instead of chicken, and celery flakes instead of regular celery because that's what I had. I added some green pepper and did a full 6 oz. can of green chiles. I added a touch more oregano, and some chili powder and cayenne pepper. However, I only needed 1 cup of milk. I don't know if it was because I used the creamed corn, but 1 cup of milk was definitely enough. Overall, this was tasty, and I'm sure I will make it again. Went together quickly.
Cream cheese, chicken broth and milk provide the creamy base for this corn chowder seasoned with cumin, chili powder and picante sauce.
Chile peppers, corn, and spices bring Mexican flavor to this tasty chicken and gnocchi chowder that makes a perfect meal on a chilly night.
A thick blend of richness, spice, and flavor - this exciting chowder will leave you wanting another bowl (or another piece of bread for dipping).
Top-rated recipes for creamy corn chowder, including versions with chicken. Warm up with an American classic.
This will be a recipe that you won't lose--it is SO good! Kids will love the idea of using popped corn instead of croutons on top.