Can I make this ahead of time?

Yes. And truth be told, it might taste even better the next day. Southern flavors settle and sing after sitting overnight. Make it a day ahead, cool, refrigerate, and reheat gently before serving.

Can I use frozen corn?

Absolutely. Frozen corn works well and is convenient. Thaw it slightly or add it directly to the pot; if it is very icy, give it a moment to come to temperature so it does not cool the broth too much.

How do I prevent the cream from separating?

Heat the cream slowly and stir it into a warm pot rather than adding it to a rolling boil. If the pot is very hot, temper the cream by whisking a small ladle of hot broth into it before pouring it back into the soup.

Is there a vegetarian version?

Yes. Replace chicken with hearty beans like white beans or roasted sweet potatoes. Use vegetable broth instead of chicken broth and finish with the same spices and cream or a dairy-free substitute.

What is the best tool for stirring and serving?

A wooden spoon or a heatproof silicone spatula is gentle on the pot and allows you to feel when the chowder reaches the right thickness. For serving, use a deep ladle so each bowl gets a good balance of broth, chicken, and corn.

Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 can corn, drained; 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 4 cups chicken broth; 1 cup diced tomatoes with green chilies; 1 cup heavy cream; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro for garnish

Description

A comforting and creamy chowder filled with tender chicken, sweet corn, and a blend of spices, perfect for sharing with family.

Ingredients

Scale

2 cups cooked chicken, shredded
1 can corn, drained
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
4 cups chicken broth
1 cup diced tomatoes with green chilies
1 cup heavy cream
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish

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Instructions

In a large pot, sauté the onion, garlic, and bell pepper until softened.
Add the shredded chicken, corn, diced tomatoes, chicken broth, and spices. Stir gently to combine.
Bring to a boil and then reduce to a simmer for about 20 minutes to allow flavors to meld.
Stir in the heavy cream and heat through without boiling.
Serve hot, garnished with fresh cilantro.

Notes

Use real butter for the best flavor. Rotisserie chicken can save time. For a lighter option, swap heavy cream with half-and-half.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg