Mexican Chicken Corn Chowder
A comforting blend of chicken, corn, and spices, this chowder brings warmth and nostalgia to your table, perfect for family gatherings or a cozy weeknight meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works well for a shortcut.
- 1 can corn, drained Fresh corn can be used for a summer flavor.
- 1 medium onion, chopped Allows for sweet, aromatic base.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 bell pepper, chopped Gives a bright note of color.
- 4 cups chicken broth Use low-sodium if preferred.
- 1 cup diced tomatoes with green chilies Adds a bit of spice and color.
- 1 cup heavy cream For a creamy texture.
Spices and Seasoning
- 1 teaspoon cumin Gives a warm, earthy flavor.
- 1 teaspoon chili powder Adjust according to heat preference.
- to taste Salt and pepper Season appropriately.
Garnishes
- to taste Fresh cilantro For garnish.
Instructions
Preparation
- In a large pot, sauté the onion, garlic, and bell pepper until softened.
- Stir gently until the onion turns glossy and soft.
- Watch for the garlic to smell sweet, not bitter.
Cooking
- Add the shredded chicken, corn, diced tomatoes, chicken broth, and spices.
- Fold the ingredients together so they all meet the warm broth.
- Bring to a boil and then reduce to a simmer for about 20 minutes.
- Let the flavors marry; the kitchen will fill with a homey scent.
- Stir in the heavy cream and heat through, but do not let it boil hard.
Serving
- Serve hot, garnished with fresh cilantro.
- Spoon into warm bowls and optionally top with lime wedges.
Notes
This chowder can be stored in airtight containers in the fridge for up to four days. For freezing, cool completely first and reheat gently.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 27gFat: 22gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 5g
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