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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

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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.

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