Mexican Chicken Corn Chowder Recipe -
Mexican Chicken Corn Chowder Recipe
  • READY IN 55 mins

Mexican Chicken Corn Chowder

Recipe by  

"Chowder with pizzazz!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
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Reviews More Reviews

Most Helpful Positive Review
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.

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.

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!

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.

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.

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!!!

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

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!


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  • 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
  • 868 mg
  • 35%

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

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