Mexican Chicken Corn Chowder Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

This is one of my family's favorite soups as well. I double the recipe and start by making a stock (eliminating the need for boullion) by boiling a whole cut up chicken (bone-in breasts will do as well) in about 4c. water with a couple of tb. salt. After the stock is done, pick the meat from the skin and bones. Start the onions and garlic and just throw in the pulled chicken when the the onions and garlic are about half done. Strain the stock with a colander or like utinsel and add back in a cup instead of the boullion! I add at least 1 or 2 tb. of salt (by taste while cooking) to make up for what is lost by not using boullion. I also double the creamed corn. The soup is thicker, the meat is pulled instead of chunked for a more wonderful texture, and the whole thing has a more homemade feel. An excellent recipe originally or modified!

—COOKINMACHINE

See full review »

Most Helpful Critical Review

Apr 04, 2011

An ok recipe, but as others have mentioned, lacking in flavor. I did use chicken broth rather than bouillon, and my husband mentioned the chicken in and of itself did have a nice flavor. Thank you for the recipe.

—Lori

See full review »

537 Ratings

See other versions of this recipe!

Jan 25, 2004

This chowder was GREAT. I made a few changes, but the basic recipe is really yummy. Instead of the half and half cream, I used a can of evaporated skim milk (to kind of cut the fat content). I used boneless, skinless chicken thighs, since that was all I had. Also added some frozen corn with the creamed corn & some cubed potatoes and carrots. The carrots gave it a little color and the potatoes I added because a chowder isn't a chowder unless there's potatoes in it! They also thickened it up a little. Finally, I didn't add the cheese into the soup, I served it as a garnish. Overall, a wonderful, filling and comforting dish.

—KATIE4998

See full review »

Jul 18, 2003

This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as suggested. I also used diced tomatoes with green chilies and I put in some chopped up canned potatoes. I added a little more hot sauce then suggested. I served it with tostada chips and lots of cilantro. My boyfriend is from mexico and he loved it, he said it was excellent and ate atleast 3 bowls for dinner and had some for breakfast the next morning. This is definitely a keeper. The only thing I would add to it next time is some more hot sauce and and maybe some more chilies.

—Melissa

See full review »

Jan 25, 2006

This is my favorite soup all year round! It has a great flavor that's not too thick, and can be spiced up or left not-so-hot. I use a large can of chicken broth in place of the water & boullion (by suggestion of my Grandma) and leave the tomatoes out sometimes (depending on who is being served). HIGHLY RECOMMEND!!!

—MOLLYSCHMOLLY

See full review »

Jan 28, 2004

I'm giving this a 5* rating because I loved the flavor. I added extra cumin, chili powder, cilantro while cooking and two cans of each ingredient instead of one. Also used heavy whipping cream instead of half and half. Let this reduce and it became a nice thick chowder. This is a chowder and not a soup so expect it to be thicker. Also used shredded chedder and monterrey jack cheese instead of just the monterrey jack. Cannot wait for my husband to try it.

—JDVMD

See full review »

Feb 01, 2011

This is wonderful!!!! I used a rotisseri chicken and instead of the tomato and green chilies I used a can of Rotel. I also added a chopped jalapeno to the onions. YUMMYYYYY

—Patty

See full review »

Jan 10, 2004

I have made this twice in the last week and both times were wonderful! Nice twist and taste! The first time, I followed the recipe almost to the letter (only using canned diced tomatoes-drained-instead of peeling/cutting). The second time, I added a little more chicken, sauted with 1/2c chopped green bell pepper, used a whole can of chicken broth instead of buillon cubes, some whole corn kernals in addition to the creamed corn and a little more cheese. Wonderful. Everyone in my family loves this and I will continue to make this again and again! Thanks so much Jeanne!

—DREGINEK

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken and Corn Chowder with Thyme

Easy Chicken and Corn Chowder

Mexican Corn Chowder

Corn and Chicken Chowder

Chicken Corn Chowder

Mexican Chicken Soup

Chicken Corn Chowder

Poblano Corn Chowder

Creamy Chicken with Corn, Tarragon and Tomatoes

Grandma's Corn Chowder

ADVERTISE WITH US

Nutrition

Calories
367 kcal
18%

Carbohydrates
15.1 g
5%

Cholesterol
109 mg
36%

Fat
21.3 g
33%

Fiber
1.3 g
5%

Protein
30 g
60%

Sodium
867 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Chicken Corn Chowder

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 367
** Calories from Fat: 191

% Daily Value *
** Total Fat 21.3g 33 %
** Saturated Fat 12.8g 64 %
** Cholesterol 109mg 36 %
** Sodium 867mg 35 %
** Potassium 493mg 14 %
** Total Carbohydrates 15.1g 5 %
** Dietary Fiber 1.3g 5 %
** Protein 30g 60 %
** Sugars 3.3g
** Vitamin A 20 %
** Vitamin C 29 %
** Calcium 37 %
** Iron 14 %
** Thiamin 12 %
** Niacin 125 %
** Vitamin B6 38 %
** Magnesium 19 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.