Make and share this Mexican Chicken Corn Chowder recipe from Food.com.
Provided by Sweet Diva MJ
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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 a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Add the cream, cheese, corn, chilies and hot pepper sauce.
- Cook and stir over low heat until the cheese is melted.
- Stir in tomato.
- Serve immediately; sprinkle with cilantro if desired.
- Yield: 6-8 servings (2 quarts).
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Shahzada Hammdan
hs37@gmail.comMeh.
Elvis Powell
e@gmail.comI wasn't sure how this chowder would turn out, but I was pleasantly surprised. It's really good! The flavors are well-balanced and the chicken is cooked perfectly.
Nadeem jutt 786
786.n62@yahoo.comThis recipe is a keeper! My husband and I both loved it. The chicken was tender, the corn was sweet, and the broth was flavorful. I will definitely be making this again.
Jelly Ayala
ayala-jelly@gmail.comI made this chowder for a potluck and it was a hit! Everyone loved it. I'll definitely be making it again.
Avery Mills (Aberry)
m-a@yahoo.comThis chowder is delicious and easy to make. I used rotisserie chicken and frozen corn, and it still turned out great. It's a great way to use up leftover chicken.
Hakem Khan
hakem-k@gmail.comThis Mexican chicken corn chowder is an absolute delight! The flavors are so rich and complex, with a perfect balance of spices. I followed the recipe exactly and it turned out perfectly. My family loved it!