Mexican Chicken Corn Chowder Recipe

Name: Mexican Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken; 6 cups water (more may be necessary); 3 cups onions, chopped; 3 teaspoons garlic, chopped; 1 tablespoon butter; 4 (16 ounce) bagsfrozen cut corn; 2 (7 ounce) canschopped green chilies (Not Japlenos); ½ teaspoon ground cumin; ½ teaspoon ground Mexican oregano; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon chili powder; 1 cup fat-free half-and-half; 3 tablespoons cornstarch

Servings: persons

1 whole chicken
6 cups water (more may be necessary)
3 cups onions, chopped
3 teaspoons garlic, chopped
1 tablespoon butter
4 (16 ounce) bagsfrozen cut corn
2 (7 ounce) canschopped green chilies (Not Japlenos)
½ teaspoon ground cumin
½ teaspoon ground Mexican oregano
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chili powder
1 cup fat-free half-and-half
3 tablespoons cornstarch

1
In large stock pot boil chicken in 6 cups water until done.
2
Remove chicken and let cool.
3
In a seperate pan sautee onion and garlic in butter until translucent, set aside.
4
Use a gravey sperator to remove fat from broth created from boiling chicken.
5
Return broth to stock pot, add sauteed onion and garlic, frozen corn, chopped green chillies, cummmin, mexican oregano, chillie powder, salt, and pepper.
6
If necessary add water to cover corn.
7
Bring to boil, reduce to simmer.
8
Simmer 30 minutes covered stirring occassionally.
9
Place 1/3 of corn mixture in blender and blend until a creamy consistency, return to pot.
10
Remove bones and skin from chicken and break into small pieces and add to corn mixture.
11
Simmer for an additional 30 minutes.
12
Add half and half and heat trough.
13
If necessary, soup can be thickened with corn starch mixed with water to desired consistency.
14
This is great served with a garnish of crushed corn chips and grated cheese.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole chicken, 6 cups water (more may be necessary), 3 cups onions, chopped, 3 teaspoons garlic, chopped, and more.

Yes, Mexican Chicken Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Corn Chowder

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