There’s something magical about a warm bowl of Mexican Corn Chicken Soup-recipe-for-comfort-food/”>similar comforting chicken soup Each spoonful is a delightful explosion of flavors that dances on your tongue, leaving you craving more. cozy pumpkin dinner rolls Whether it’s a weeknight dinner or a festive gathering, this chowder is sure to become your new favorite comfort food.
I recall the first time I made this chowder: my friends were skeptical at first. But as soon as they took that first bite, their faces lit up like kids on Christmas morning. It was a hit! Perfect for those cool fall evenings or any day that needs a little extra warmth and cheer. Trust me; your taste buds are in for an unforgettable ride.
Why You'll Love This Recipe
- This Mexican Chicken Corn Chowder is quick and easy to prepare, making it perfect for busy weeknights
- The combination of flavors creates a rich and satisfying dish that looks as good as it tastes
- Customize it with your favorite toppings to make each bowl unique
- This chowder is not only versatile but also incredibly filling, ensuring everyone leaves the table satisfied
I remember the look on my family’s faces when I served this chowder for the first time; it was pure joy.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: Aim for about 3-4 breasts for generous servings, adjusting based on your crowd size.
- Fresh Corn: Use sweet, fresh corn if available; it enhances the chowder’s natural sweetness.
- Onion: A medium onion brings a soft sweetness to balance out the spices perfectly.
- Garlic: Fresh garlic adds depth; I usually use about 3 cloves for that aromatic kick.
- Chicken Broth: Choose low-sodium broth so you can control the saltiness and enhance the flavor.
- Heavy Cream: For richness and creaminess, heavy cream gives this chowder its luxurious texture.
- Lime Juice: Fresh lime juice brightens all the flavors and adds a zesty finish.
- Cilantro: Chopped fresh cilantro adds a vibrant touch; use it generously for flavor and color.
- Spices (Cumin & Chili Powder): These spices give your chowder its signature warmth and earthiness; adjust according to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Begin by dicing the onion and mincing the garlic, making sure everything is within reach for easy cooking. Get your chicken ready too by cutting it into bite-sized pieces. For more inspiration, check out this Honey Garlic Soy Sauce Chicken recipe.
Sauté Aromatics: Heat olive oil in a large pot over medium heat until shimmering. Add diced onions and sauté until they turn translucent and fragrant—about 5 minutes should do the trick.
Add Chicken: Toss in those chicken pieces along with minced garlic. Cook until the chicken is no longer pink, stirring occasionally so nothing sticks—this should take about 6-7 minutes.
Add Corn & Broth: Stir in the fresh corn kernels followed by chicken broth. Bring everything to a boil while enjoying that heavenly aroma filling your kitchen.
Add Cream & Spices: Lower heat and stir in heavy cream along with cumin and chili powder. Let it simmer gently until thickened slightly—this will take about 10 minutes of patience (but trust me, it’s worth every second).
Squeeze Lime & Serve: Finish with freshly squeezed lime juice and chopped cilantro right before serving. Ladle into bowls and enjoy with tortilla chips or crusty bread on the side.
Now you have an incredible Mexican Chicken Corn Chowder that’s flavorful and inviting! Enjoy each mouthful as if you’re wrapped in sunshine on a perfect summer day—even if it’s chilly outside! perfect side for chowder.
You Must Know
- This Mexican Chicken Corn Chowder is a delightful blend of flavors and textures
- The sweetness of the corn complements the spices perfectly, creating a dish that’s comforting and satisfying
- Perfect for chilly evenings, it also offers easy customization options to suit your taste
Perfecting the Cooking Process
Start by sautéing onions and garlic to build flavor, then add chicken and spices before incorporating corn and broth for a perfect chowder.
Add Your Touch
Feel free to swap in different proteins like shrimp or use vegetable broth for a vegetarian version, making it your own.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture.
Chef's Helpful Tips
- To enhance the flavors in your chowder, consider adding fresh herbs like cilantro or parsley at the end
- For a creamier texture, blend part of the soup before serving
- Enjoy it with tortilla chips for added crunch!
The first time I served this Mexican Chicken Corn Chowder at a family gathering, everyone was asking for seconds. It became an instant favorite!
FAQ
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly and saves prep time!
How spicy is this Mexican Chicken Corn Chowder?
You can adjust spice levels by altering jalapeño quantities used in the recipe. potato foil packets.
What can I serve with this chowder?
Pair it with crusty bread or a fresh salad for a complete meal.
Mexican Chicken Corn Chowder
- Total Time: 45 minutes
- Yield: Serves 6
Description
Mexican Chicken Corn Chowder is the perfect comfort food for chilly evenings, combining tender chicken, sweet corn, and zesty lime in a creamy broth. This delightful dish is not only quick to prepare but also customizable with your favorite toppings. Each spoonful bursts with flavor, making it an instant favorite for family gatherings or weeknight dinners.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Prepare all ingredients: dice the onion and mince the garlic, then cut the chicken into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add chicken and garlic; cook until chicken is no longer pink (6-7 minutes).
- Stir in corn and chicken broth; bring to a boil.
- Lower the heat, add heavy cream and spices. Simmer for about 10 minutes until slightly thickened.
- Finish with lime juice and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: Feel free to substitute frozen corn for fresh if needed. For a vegetarian version, swap out the chicken for beans and use vegetable broth. Enhance flavors by adding fresh herbs or blending part of the chowder for a creamier texture.