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Mexican Chicken Corn Chowder

"Chowder with pizzazz!"
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55 m servings 367 cals
Original recipe yields 8 servings (6 to 8 servings)


  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

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  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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Read all reviews 503
  1. 643 Ratings

Most helpful positive review

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 u...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 u...

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...

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 potato...

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 i...

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 & boullio...

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

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-...

this chowder was fantastic!! i added some frozen corn and some cubed potatoes to make it a little heartier, it was great!

Delicious and unbelievably easy! I made this for my family for Christmas Eve, and it was a big hit. I used shredded chicken, chicken broth instead of bouillon, omitted the pepper sauce, and ad...