Mexican Chicken & Corn Chowder
Your family is going to LOVE this Mexican Chicken & Corn Chowder! It's full of potatoes, corn, tomatoes, and chicken in a slurp-worthy broth!
Servings: 10 servings
Equipment
Ingredients
- 3 tablespoons butter or olive oil
- 1 - 1 ½ boneless skinless chicken breasts cut into 1-inch pieces
- 1 large onion chopped
- 1 large carrot chopped
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon paprika
- 1 pound potatoes cut into bite-size pieces
- 1 can cream-style corn 14.75 oz
- 1 can Ro-Tel diced tomatoes and green chilies 10 oz.
- 1 bag frozen corn 12 oz
- hot sauce to taste (optional)
- 1 carton chicken broth 32 oz. or 4 cups
- 2 cups heavy cream
- 2 cups Monterey Jack cheese
- fresh cilantro chopped - for garnish, optional
Instructions
- In a Dutch oven or soup pot, melt the butter over medium-high heat. Add the chicken, onion, carrot, and garlic. Cook, occasionally stirring, until chicken is no longer pink.
- Stir in the chili powder, cumin, salt, paprika, potatoes, cream-style corn, tomatoes, frozen corn, hot sauce (if using), and chicken broth. Bring to a boil, then reduce heat to medium-low and cover. Continue to cook for 10 -15 minutes.
- Stir in cream and continue to cook over low heat for 7-10 minutes or until the chowder is slightly thickened and the potatoes are fork-tender.
- Stir in the cheese, frequently stirring, until the cheese is melted.
- To serve, garnish with cilantro.
Notes
- You can use fresh, canned, or frozen corn for this recipe!
Nutrition
Calories: 385kcal | Carbohydrates: 23g | Protein: 13g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 570mg | Potassium: 520mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2383IU | Vitamin C: 17mg | Calcium: 232mg | Iron: 1mg
