Mexican Chicken Corn Chowder Recipe

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2 votes | 5102 views

We never wait for fall for this favorite of all chowders, but enjoy it year round. A good way to use up leftover roast chicken, and the ingredients go together quickly for a fast weeknight dinner. Can be lightened by subbing fat-free half and half, or a 12 ounce can evaporated milk for the cream.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.85 view details
  • 2 tablespoons butter
  • 1/2 cup chopped onions
  • 1 garlic clove minced
  • 1 pound cooked diced chicken meat, about 3 cups (I use leftover roast chicken)
  • 1/2 cup hearty chicken stock (or 2 teaspoons Better Than Bouillon Reduced Sodium Chicken Base dissolved in 1/2 cup hot water)
  • 3/4 teaspoon ground cumin
  • 2 cups half and half cream (possible substitutes in description above)
  • 2 cups shredded Monterey Jack cheese (or sub part or all Pepper Jack for even more kick)
  • 1 can cream-style corn
  • 1 4-ounce can diced green chilies
  • 1/8 teaspoon hot pepper sauce (more or less to taste)
  • 1 medium tomato, chopped
  • Cilantro leaves for garnish


  1. Melt butter over medium-low heat in Dutch oven; add onions and cook stirring 3-4 minutes or until onions are transparent. Add garlic and cook 30 seconds more. Stir in chicken, chicken stock and cumin. Cover and simmer 5-10 minutes, stirring occasionally, adding a tablespoon or two more chicken stock or water if needed.
  2. Add cream, cheese, corn, green chilies and hot pepper sauce. Cook stirring until cheese is melted.
  3. Serve with chopped tomato and cilantro for garnish.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 315g
Recipe makes 6 servings
Calories 463  
Calories from Fat 292 63%
Total Fat 32.75g 41%
Saturated Fat 17.69g 71%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 562mg 23%
Potassium 458mg 13%
Total Carbs 21.36g 6%
Dietary Fiber 1.7g 6%
Sugars 4.39g 3%
Protein 23.37g 37%


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