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Mexican Chicken Corn Chowder
Submitted by:  Jeanne Jones
  Prep Time: approx. 20 Minutes
Cook Time: approx. 35 Minutes

" Chowder with pizzazz! "
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-s
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 cubes  chicken bouillon
  • 1 cup hot water
  • 3/4 teaspoon ground cumin
  • 2 cups half-and-half
  • 2 cups shredded Monterey Jack cheese
  • 1 (14.75 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chiles
  • 1 dash hot pepper sauce
  • 1   tomato, chopped

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


Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover, and simmer for 5 minutes.


Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately, garnish with cilantro if desired.

Makes 6 -8 servings


Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 421  
Protein 34g
Total Fat 24g
Sodium 1006mg
Cholesterol 124mg
Carbohydrates 17g
Fiber 1g