# Creamy & Comforting: Mexican Chicken Corn Chowder Recipe
This Mexican Chicken Corn Chowder is a hearty, flavorful soup that’s perfect for a chilly evening. It combines the creamy richness of a classic chowder with the vibrant flavors of Mexican cuisine. Tender chicken, sweet corn, and a touch of spice create a comforting and satisfying meal. This recipe is easy to make, customizable to your spice preference, and a guaranteed crowd-pleaser. Get ready to enjoy a bowl of pure deliciousness!
## Why You’ll Love This Recipe
* **Flavorful:** The combination of chicken, corn, peppers, and spices creates a complex and delicious flavor profile.
* **Comforting:** The creamy texture and warm spices make this chowder incredibly comforting.
* **Easy to Make:** This recipe is relatively simple and doesn’t require any complicated cooking techniques.
* **Customizable:** You can easily adjust the spice level and add your favorite toppings.
* **Versatile:** It’s great as a main course or a side dish.
* **Make-Ahead Friendly:** The chowder can be made ahead of time and reheated, making it perfect for meal prepping or entertaining.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to make this delicious Mexican Chicken Corn Chowder:
* **Chicken:** Boneless, skinless chicken breasts or thighs work well. You can also use rotisserie chicken for a quicker option. If using raw chicken, dice it into bite-sized pieces.
* **Corn:** Fresh, frozen, or canned corn can be used. Fresh corn is best when in season, but frozen corn is a convenient and readily available alternative. If using canned corn, drain it well before adding it to the soup.
* **Onion:** A yellow or white onion provides a savory base for the chowder. Dice it finely for even cooking.
* **Garlic:** Garlic adds a pungent and aromatic flavor. Mince it finely or use a garlic press.
* **Bell Pepper:** A red, yellow, or orange bell pepper adds sweetness and color to the chowder. Dice it into small pieces. Green bell pepper can also be used, but it has a slightly more bitter flavor.
* **Jalapeño (Optional):** For a touch of heat, add a finely diced jalapeño pepper. Remove the seeds and membranes for a milder flavor.
* **Chicken Broth:** Chicken broth forms the base of the soup. Use low-sodium broth to control the salt content.
* **Heavy Cream or Half-and-Half:** Heavy cream adds richness and creaminess to the chowder. Half-and-half can be used for a lighter option.
* **Butter or Oil:** Use butter or oil to sauté the vegetables. Butter adds a richer flavor, while oil is a healthier option.
* **Spices:** Chili powder, cumin, oregano, salt, and pepper add depth and flavor to the chowder. Adjust the amount of spices to your liking.
* **Potatoes:** Yukon gold or red potatoes are a good choice for this chowder. Dice them into small, bite-sized pieces.
* **Lime Juice:** A squeeze of fresh lime juice adds a bright and zesty flavor.
* **Optional Toppings:** Chopped cilantro, shredded cheese (cheddar, Monterey Jack, or cotija), sour cream or Greek yogurt, avocado slices, tortilla chips, and hot sauce.
## Equipment You’ll Need
* **Large Pot or Dutch Oven:** A large pot or Dutch oven is essential for cooking the chowder.
* **Cutting Board:** For chopping the vegetables and chicken.
* **Knife:** For chopping the vegetables and chicken.
* **Measuring Cups and Spoons:** For measuring the ingredients.
* **Wooden Spoon or Spatula:** For stirring the chowder.
* **Ladle:** For serving the chowder.
## Step-by-Step Instructions
Here’s how to make this delicious Mexican Chicken Corn Chowder:
**Step 1: Sauté the Vegetables**
* Heat butter or oil in a large pot or Dutch oven over medium heat.
* Add the diced onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* Add the diced bell pepper and jalapeño (if using) and cook until slightly softened, about 3-5 minutes.
**Step 2: Add the Chicken and Spices**
* Add the diced chicken to the pot and cook until browned on all sides. If using rotisserie chicken, add it later in the process.
* Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for another minute, until fragrant.
**Step 3: Add the Broth and Potatoes**
* Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
* Add the diced potatoes.
* Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
**Step 4: Add the Corn and Cream**
* Stir in the corn and heavy cream or half-and-half.
* Heat through, but do not boil.
**Step 5: Finish and Serve**
* Stir in the lime juice.
* Taste and adjust the seasonings as needed.
* Serve hot, garnished with your favorite toppings, such as chopped cilantro, shredded cheese, sour cream or Greek yogurt, avocado slices, and tortilla chips.
## Tips for the Best Mexican Chicken Corn Chowder
* **Use high-quality ingredients:** The better the ingredients, the better the flavor of the chowder.
* **Don’t overcook the chicken:** Overcooked chicken can be dry and tough. Cook it until it’s just cooked through.
* **Adjust the spice level to your liking:** If you like a spicier chowder, add more jalapeño or chili powder.
* **Don’t boil the chowder after adding the cream:** Boiling the chowder after adding the cream can cause it to curdle.
* **Let the chowder simmer:** Simmering the chowder allows the flavors to meld together and develop.
* **Garnish generously:** Toppings add flavor and texture to the chowder.
## Variations and Substitutions
* **Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth. Add more vegetables, such as zucchini, carrots, or black beans.
* **Spicy:** Add more jalapeño, chili powder, or a pinch of cayenne pepper. You can also use a spicier type of chili pepper, such as serrano or habanero.
* **Smoked:** Add smoked paprika or smoked sausage for a smoky flavor.
* **Cheesy:** Add shredded cheese to the chowder while it’s simmering. Cheddar, Monterey Jack, or pepper jack cheese would all be delicious.
* **Dairy-Free:** Use coconut milk or cashew cream instead of heavy cream or half-and-half. Be aware that coconut milk will impart a slight coconut flavor.
* **Different Protein:** Substitute the chicken with ground turkey, shredded pork, or shrimp. Cook the ground turkey or pork before adding it to the chowder. Add the shrimp towards the end of the cooking time, as it cooks quickly.
* **Thickening:** If you prefer a thicker chowder, you can mash some of the potatoes or blend a portion of the soup with an immersion blender before adding the cream. You can also whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup while it’s simmering.
## Serving Suggestions
This Mexican Chicken Corn Chowder is delicious on its own, but here are some serving suggestions:
* **Serve with crusty bread or tortilla chips:** For dipping into the chowder.
* **Serve with a side salad:** For a light and refreshing meal.
* **Serve as a starter:** Before a Mexican-themed meal.
* **Serve as a game-day snack:** Perfect for watching your favorite sports team.
* **Pack it for lunch:** It reheats well and makes a satisfying lunch.
## Make-Ahead and Storage Instructions
* **Make-Ahead:** The chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
* **Storage:** Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** The chowder can be frozen for up to 2 months. However, the texture may change slightly after freezing. Thaw overnight in the refrigerator before reheating. It’s best to freeze the chowder *before* adding the cream, as dairy products can sometimes separate or curdle when frozen and thawed. If you’ve already added the cream, it will still be safe to eat, but the texture may not be as smooth.
## Nutritional Information (Approximate)
(Note: This is an estimate and will vary depending on the specific ingredients used.)
* Calories: 350-450 per serving
* Fat: 20-30g
* Saturated Fat: 10-15g
* Cholesterol: 100-150mg
* Sodium: 500-700mg
* Carbohydrates: 30-40g
* Fiber: 5-7g
* Sugar: 8-12g
* Protein: 25-35g
## Mexican Chicken Corn Chowder Recipe Card
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Ingredients:**
* 1 tablespoon butter or oil
* 1 medium onion, diced
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 1 jalapeño, seeded and minced (optional)
* 1.5 lbs boneless, skinless chicken breasts or thighs, diced
* 2 teaspoons chili powder
* 1 teaspoon cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 6 cups chicken broth
* 2 medium Yukon gold potatoes, diced
* 1 (15-ounce) can corn, drained (or 2 cups fresh or frozen corn)
* 1 cup heavy cream or half-and-half
* 1 tablespoon lime juice
* Optional toppings: chopped cilantro, shredded cheese (cheddar, Monterey Jack, or cotija), sour cream or Greek yogurt, avocado slices, tortilla chips, hot sauce
**Instructions:**
1. Heat butter or oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Add the diced bell pepper and jalapeño (if using) and cook until slightly softened, about 3-5 minutes.
2. Add the diced chicken to the pot and cook until browned on all sides. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for another minute, until fragrant.
3. Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the corn and heavy cream or half-and-half. Heat through, but do not boil.
5. Stir in the lime juice. Taste and adjust the seasonings as needed.
6. Serve hot, garnished with your favorite toppings.
## Enjoy Your Delicious Mexican Chicken Corn Chowder!
This recipe is sure to become a family favorite. Enjoy the creamy, comforting flavors of this Mexican-inspired chowder! Don’t forget to share your creations and tag us on social media! We love seeing your culinary adventures.
## FAQs
* **Can I use rotisserie chicken?** Yes! Rotisserie chicken is a great shortcut. Shred the chicken and add it to the chowder after the potatoes are tender. This will keep the chicken from drying out.
* **Can I make this in a slow cooker?** Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and chicken as directed in step 1 and 2. Then, transfer everything to a slow cooker, add the broth and potatoes, and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the corn and cream during the last 30 minutes of cooking.
* **Can I make this dairy-free?** Yes, substitute the heavy cream with full-fat coconut milk or cashew cream.
* **What if I don’t have fresh lime?** Bottled lime juice can be used as a substitute, but fresh lime juice provides the best flavor. If you don’t have either, a splash of white wine vinegar can also work in a pinch.
* **How do I prevent the potatoes from becoming mushy?** Be sure to dice the potatoes into even, bite-sized pieces. Avoid overcooking them. Cook until they are just tender when pierced with a fork.
* **Can I add other vegetables?** Absolutely! Feel free to add other vegetables such as zucchini, carrots, or black beans. Just be mindful of the cooking times and add them accordingly so they don’t become overcooked.
* **What toppings go well with this chowder?** Some popular toppings include chopped cilantro, shredded cheese, sour cream or Greek yogurt, avocado slices, tortilla chips, and hot sauce. Get creative and add your favorites!
* **Is this recipe gluten-free?** Yes, this recipe is naturally gluten-free. However, always double-check the labels of your ingredients, especially chicken broth, to ensure they are certified gluten-free.
* **How can I make this spicier?** Increase the amount of jalapeño, chili powder, or add a pinch of cayenne pepper. You can also use a spicier type of chili pepper, such as serrano or habanero. Be cautious and add a little at a time until you reach your desired level of spiciness.
* **Can I use frozen corn?** Yes, frozen corn works great! No need to thaw it before adding it to the chowder. Just add it directly from the freezer.
This Mexican Chicken Corn Chowder is a delicious and versatile recipe that you can easily customize to your liking. Enjoy the warm, comforting flavors of this soup on a chilly day or any time of year! Happy cooking!