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    Mexican Chicken Corn Chowder

    We love this recipe. Let me repeat. We love this recipe. Enjoy. Credit fore to Susan Garoutte of Georgetown, Texas (magazine recipe).

    Mexican Chicken Corn Chowder

    Print Recipe
    Serves: 6-8 Cooking Time: 45 minutes


    • 1 1/2 Chicken Breasts, cut into small pieces
    • 1/2 cup Onions, chopped
    • 2 Garlic Cloves
    • 3 Tbsp. Butter
    • 1 cup Chicken Stock
    • 1 tsp. Cumin
    • 2 cups Half and Half
    • 8 oz. Montery Jack Cheese, shredded
    • 1 can Cream Corn
    • 1 small can Green Chilies, undrained
    • 1/4 tsp. Hot Pepper Sauce
    • 1 medium Tomato
    • Cilantro



    In a dutch oven, brown chicken, onion, and garlic in butter until no longer pink.


    Add stock and cumin and bring to a boil. Reduce heat and cover. Simmer for 5 minutes


    Stir in cream, cheese, corn, chilies, and hot pepper sauce.


    Cook and stir over low heat until cheese is melted.


    Add tomato and cilantro.


    Can be easily converted into a pressure cooker recipe. If cooked in pressure cooker, I've added yukon gold potatoes in a steamer basket. Strain the broth and add potatoes. Use an immersion blender to make buttery smooth. Use less milk.