If you’re craving a hearty, comforting meal with just the right amount of spice and creaminess, this Mexican Chicken Corn Chowder Recipe is about to become your new go-to. Picture tender chunks of chicken swimming in a velvety broth loaded with diced tomatoes, green chiles, and that subtly sweet creamed corn, all mingling with bold spices like cumin and chili powder. It’s pure comfort food with a vibrant Mexican twist that’s quick enough for a weeknight but impressive enough to share with friends. This chowder strikes the perfect balance between bold flavors and creamy texture, making each spoonful a joyful experience you’ll want to savor again and again.
Ingredients You’ll Need
These ingredients come together seamlessly to create a chowder that sings with flavor, texture, and beautiful color. Each one plays a crucial role: from the tender chicken providing protein, to the cheesy richness that rounds everything out perfectly.
- 4 cups cooked chopped chicken: Use leftover roasted chicken or rotisserie chicken for extra convenience and flavor.
- 1 (10-oz) can Rotel diced tomatoes and green chiles (undrained): Adds a spicy kick and vibrant acidity that brightens the chowder.
- 1 (14.75-oz) can creamed corn: Brings natural sweetness and silky texture to the base.
- 2 tsp minced garlic: Fresh aromatics that wake up your taste buds.
- 2 Tbsp dried minced onion: Provides depth and subtle sweetness without extra chopping.
- 1½ tsp cumin: Gives the chowder that iconic earthy warmth characteristic of Mexican cuisine.
- 1 tsp chili powder: Adds gentle heat and complexity.
- ½ tsp paprika: Enhances color and offers a mild smoky flavor.
- 1 cup chicken broth: Creates a flavorful, savory foundation.
- 2 cups half-and-half: For luscious creaminess without overpowering richness.
- 2 cups shredded Mexican cheese blend: Melts into dreamy gooeyness that pulls the whole dish together.
- Salt and pepper to taste: Essential for balancing and enhancing all those vibrant flavors.
How to Make Mexican Chicken Corn Chowder Recipe
Step 1: Combine and Boil the Base
Start by adding the cooked chicken, undrained Rotel tomatoes and green chiles, creamed corn, minced garlic, dried onion, cumin, chili powder, paprika, and chicken broth into a Dutch oven. Bring everything to a boil over medium-high heat, allowing the flavors to come together and the spices to bloom beautifully.
Step 2: Simmer with Dairy and Cheese
Once boiling, lower the heat to a gentle simmer. Stir in the half-and-half and shredded Mexican cheese blend carefully so that the cheese melts smoothly into the mixture. This step transforms the chowder into a creamy, dreamy dish that hugs every bite.
Step 3: Let It All Meld
Keep the chowder simmering gently for 15 to 20 minutes, stirring occasionally. This lets all the flavors marry perfectly, and the chowder develop that rich, irresistible thickness. Taste and add salt and pepper as needed to find your perfect seasoning balance.
How to Serve Mexican Chicken Corn Chowder Recipe
Garnishes
Adding the right garnishes takes your Mexican Chicken Corn Chowder Recipe to the next level. Think freshly chopped cilantro for herbaceous brightness, a dollop of sour cream for cooling contrast, or some sliced avocado to add buttery richness. Even a few crunchy tortilla strips sprinkled on top lend delightful texture and a nod to traditional Mexican flavors.
Side Dishes
This chowder is hearty enough to stand alone but pairs wonderfully with simple sides. Warm, toasted cornbread compliments the creamy texture perfectly, while a crisp green salad provides freshness that balances the richness. For an extra festive touch, serve with lime wedges so everyone can add a little citrus zing.
Creative Ways to Present
Feel like switching things up? Try serving the chowder in hollowed-out mini bell peppers or small bread bowls for a fun, casual presentation. Or top it with a sprinkle of crumbled queso fresco and a few pickled jalapeños to amp up the authentic Mexican flair and a pop of tangy heat.
Make Ahead and Storage
Storing Leftovers
This chowder stores beautifully in an airtight container in the refrigerator for up to 3 days. Because of the dairy and chicken, keeping it chilled promptly is key for both taste and food safety. When ready to enjoy, give it a good stir before reheating.
Freezing
Freezing Mexican Chicken Corn Chowder Recipe isn’t recommended due to the half-and-half and cheese, which can separate and affect texture. However, if you choose to freeze, do so before adding dairy and cheese—then thaw overnight and stir in fresh half-and-half and cheese when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat while stirring frequently to prevent scorching and maintain creamy consistency. You can add a splash of milk or broth if the chowder thickens too much. Microwaving is possible but stir halfway through to ensure even warming.
FAQs
Can I use fresh corn instead of creamed corn?
Absolutely! Fresh corn adds a wonderful texture, though you might want to increase the creaminess by adding a bit more half-and-half or cream for that luscious chowder consistency.
Is this recipe very spicy?
The Mexican Chicken Corn Chowder Recipe has a gentle kick from the chili powder and green chiles but generally leans more on the flavorful and comforting side rather than intense heat. You can always adjust spice levels to match your preference!
What’s the best type of chicken to use?
Cooked, shredded or chopped chicken breast or thigh works well. Rotisserie chicken is a great shortcut and adds natural seasoning, but homemade roasted chicken is just as delicious.
Can I make this dairy-free?
Yes! Use coconut milk or a creamy plant-based milk and skip the cheese or choose a vegan cheese alternative. The spices and veggies still provide plenty of flavor and texture.
How thick should the chowder be?
A good Mexican Chicken Corn Chowder Recipe is creamy and thick enough to coat a spoon but still ladle-able. If it’s too thin, simmer a bit longer; if too thick, add broth or half-and-half to loosen it up.
Final Thoughts
This Mexican Chicken Corn Chowder Recipe is a delightful discovery for anyone seeking a cozy, flavorful meal that delivers on both comfort and boldness. Whether you whip it up on a busy weeknight or serve it at a casual dinner gathering, it’s a bowl full of goodness that never disappoints. Give it a try, and I promise it will soon hold a special place in your recipe collection!
Print
Mexican Chicken Corn Chowder Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Chicken Corn Chowder is a hearty and flavorful soup combining tender cooked chicken, creamy creamed corn, Rotel diced tomatoes with green chiles, and a blend of Mexican cheeses. Perfect for a comforting meal in under 30 minutes, it delivers a rich, mildly spicy chowder with warm spices like cumin, chili powder, and paprika, all simmered to meld the flavors beautifully.
Ingredients
Chowder Base
- 4 cups cooked chopped chicken
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
- 1 (14.75-oz) can creamed corn
- 1 cup chicken broth
- 2 cups half-and-half
Seasonings & Spices
- 2 tsp minced garlic
- 2 Tbsp dried minced onion
- 1½ tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
Cheese
- 2 cups shredded Mexican cheese blend
Instructions
- Combine Ingredients: In a Dutch oven, add the cooked chopped chicken, undrained diced tomatoes with green chiles, creamed corn, minced garlic, dried minced onion, cumin, chili powder, paprika, and chicken broth. Stir well to evenly distribute all ingredients.
- Bring to Boil: Place the Dutch oven on medium-high heat and bring the mixture to a rolling boil, ensuring everything heats through and flavors begin to meld.
- Simmer with Dairy and Cheese: Reduce the heat to low to simmer. Stir in the half-and-half and shredded Mexican cheese blend gently, allowing the cheese to melt and create a creamy texture. Season with salt and pepper according to your taste preferences.
- Final Simmer: Let the chowder simmer uncovered for 15 to 20 minutes, stirring occasionally to prevent sticking, until thickened and heated through, allowing the flavors to fully develop.
Notes
- You can substitute half-and-half with heavy cream for an even richer chowder or use whole milk for a lighter version.
- Use fresh garlic instead of minced garlic for a stronger flavor if preferred.
- Adjust the spice level by adding more chili powder or some chopped jalapeños if you like it spicier.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
- For a gluten-free option, ensure the chicken broth and seasonings used are gluten-free certified.
