15 The Recipe Critic Mexican Chicken Corn Chowder Experience Flavor Like Never Before!
Published on: May 20, 2024
The recipe for Mexican Chicken Corn Chowder from The Recipe Critic is a delicious and hearty dish that is perfect for any time of year. As the weather turns cooler, this warm and comforting soup is sure to become a staple in your household. Packed with flavorfulMexicanspices, tender chicken, and crunchycorn, this chowder is a crowd-pleaser that will have your family asking for seconds.
Looking for a flavorful and hearty meal? Look no further than this delicious Mexican Chicken Corn Chowder recipe. Made with tender chicken, sweet corn, and a blend of savory spices, this dish will have your taste buds dancing with joy.
Start by cooking diced chicken in a large pot until it's no longer pink. Then, add in diced onion, minced garlic, diced bell peppers, and diced jalapeno to the pot and sauté until the veggies are softened.
Next, add in cumin, chili powder, and smoked paprika to the pot and stir until the chicken and veggies are coated in the spices. Then, pour in chicken broth, fire-roasted diced tomatoes, frozen corn, and black beans and let the mixture simmer for 20 minutes.
Once the flavors have melded together, add in heavy cream and shredded cheddar cheese to the pot and stir until the cheese has melted and the chowder has thickened. Serve hot and garnish with sliced avocado, fresh cilantro, and a squeeze of lime juice.
Main Ingredients: Butter, Olive Oil, Onion, Jalapeno, Boneless Skinless
Short on time but still want a delicious and healthy meal? This 30 Minute Mexican Chicken Corn Chowder is the perfect solution. Packed with protein, veggies, and a lightened-up broth, this chowder is a guilt-free option for any night of the week.
To make this dish quicker, use pre-cooked shredded chicken and frozen vegetable mix (such as bell peppers, onions, and corn) instead of fresh. Simply sauté the veggies in a pot with minced garlic and chili powder until softened, then add in the chicken, broth, and corn. Let it simmer for 10 minutes before adding in fat-free half and half and shredded reduced-fat cheddar cheese to thicken the chowder.
This recipe also works well with ground turkey or vegetarian chicken substitute for a lighter option. Serve with whole grain tortilla chips for some added crunch.
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Creamy Mexican Corn Chowder
Main Ingredients: Butter, Yellow Onion, Red Bell Pepper, Garlic, All
This Creamy Mexican Corn Chowder is the perfect comfort food for a cold winter night. Made with bacon, potatoes, corn, and a blend of Mexican spices, this chowder is a hearty and flavorful option for any dinner table.
To make this dish, start by cooking the bacon in a large pot until crispy. Then, remove the bacon and set it aside, leaving the drippings in the pot. Add in diced onion, minced garlic, and diced jalapeno to the pot and sauté until softened. Then, add in diced potatoes, frozen corn, chicken broth, and cumin and let the mixture simmer for 20 minutes.
Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Then, add in heavy cream and shredded cheddar cheese and stir until the cheese has melted and the chowder has thickened. Serve hot and top with crumbled bacon and sliced green onions.
This classic Mexican Corn Chowder recipe is a staple in any kitchen. Made with simple ingredients like chicken, corn, and potatoes, this chowder is a budget-friendly option that doesn't skimp on flavor.
Start by cooking diced chicken in a pot until no longer pink. Then, add in diced onion, minced garlic, and diced bell peppers and sauté until softened. Next, add in cumin, chili powder, oregano, and smoked paprika and stir until the chicken and veggies are coated in the spices.
Then, pour in chicken broth, frozen corn, and diced potatoes and let the mixture simmer until the potatoes are tender. For added creaminess, you can also add in a can of creamed corn. Serve hot and garnish with sour cream, tortilla strips, and fresh cilantro.
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Slow Cooker Mexican Chicken Corn Chowder
Main Ingredients: Boneless Skinless Chicken Breasts, Chicken Stock, Corn
If you love the convenience of slow cooker meals, then you'll love this Slow Cooker Mexican Chicken Corn Chowder. Simply toss all the ingredients into your crockpot and let it cook for a few hours, resulting in a creamy and flavorful chowder that requires minimal effort.
Start by adding diced chicken, diced onion, minced garlic, diced bell peppers, cumin, chili powder, smoked paprika, chicken broth, frozen corn, and diced potatoes to your slow cooker. Let it cook on low for 4-6 hours.
Once the chicken is cooked and the potatoes are tender, add in heavy cream and shredded cheddar cheese and stir until the cheese has melted and the chowder has thickened. Serve hot and top with sliced avocado, crumbled bacon, and fresh cilantro.
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Semi Homemade Mexican Corn Chowder
Main Ingredients: Chicken Breast, Red Potatoes, Cream Style Corn, Sweet
Short on time but still want a homemade meal? This Semi Homemade Mexican Corn Chowder is the perfect solution. Using store-bought rotisserie chicken and frozen veggies, this recipe is quick and easy to make without sacrificing flavor.
In a large pot, sauté diced onion, minced garlic, and diced jalapeno until softened. Then, add in frozen corn, frozen bell peppers, cumin, chili powder, and smoked paprika and stir until the veggies are coated in the spices.
Next, add in chicken broth and diced tomatoes and let the mixture simmer for 10 minutes. Then, add in shredded rotisserie chicken and heavy cream and let it cook for an additional 10 minutes. Serve hot and garnish with tortilla strips, sour cream, and fresh cilantro.
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Slow Cooker Mexican Street Corn Chowder
Main Ingredients: Boneless Skinless Chicken Breasts, Garlic, Chicken
Love Mexican street corn? Then you'll love this Slow Cooker Mexican Street Corn Chowder. This dish combines the flavors of grilled corn, creamy cheese, and savory spices to create a delicious and unique chowder.
Start by adding frozen corn, chicken broth, minced garlic, cumin, chili powder, and smoked paprika to your slow cooker. Let it cook on low for 4-6 hours.
Once the corn is cooked, use an immersion blender to blend the soup until smooth. Then, add in heavy cream and crumbled cotija cheese and let it cook for an additional 10 minutes. Serve hot and top with grilled corn kernels, crumbled bacon, and fresh cilantro.
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Slow Cooker Cheesy Mexican Chipotle Corn Chowder
Main Ingredients: Boneless Chicken Breast, Yellow Onion, Red Bell Pepper
If you love a little heat in your dishes, then you'll love this Slow Cooker Cheesy Mexican Chipotle Corn Chowder. Made with chipotle peppers in adobo sauce, this chowder packs a punch of flavor and spice.
In your slow cooker, combine frozen corn, chicken broth, minced garlic, cumin, chili powder, smoked paprika, and chipotle peppers in adobo sauce. Let it cook on low for 4-6 hours.
Once the corn is cooked, use an immersion blender to blend the soup until smooth. Then, add in heavy cream and shredded pepper jack cheese and let it cook for an additional 10 minutes. Serve hot and top with tortilla strips, sour cream, and fresh cilantro.
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Crockpot Mexican Street Corn & Chicken Chowder
Main Ingredients: Boneless, Skinless Chicken Breasts, Garlic, Chicken
This Crockpot Mexican Street Corn & Chicken Chowder is a twist on the classic street corn dish. Made with grilled corn, black beans, shredded chicken, and a blend of Mexican spices, this chowder is a flavorful and satisfying option for any meal.
In your crockpot, add grilled corn kernels, black beans, chicken broth, cumin, chili powder, smoked paprika, and shredded chicken. Let it cook on low for 4-6 hours.
Once the flavors have melded together, add in heavy cream and shredded cheddar cheese and stir until the cheese has melted and the chowder has thickened. Serve hot and top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
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Southwest Chicken Corn Chowder
Main Ingredients: Fresh Corn, Chicken Broth, Bell Pepper, Medium Onion
This Southwest Chicken Corn Chowder is a delicious fusion of Mexican and Tex-Mex flavors. Made with corn, black beans, shredded chicken, and a blend of Southwestern spices, this chowder is a crowd-pleaser that will leave everyone wanting seconds.
In a large pot, cook diced chicken until no longer pink. Then, add in diced onion, minced garlic, diced bell peppers, and diced jalapeno and sauté until the veggies are softened. Next, add in cumin, chili powder, oregano, and smoked paprika and stir until the chicken and veggies are coated in the spices.
Then, pour in chicken broth, fire-roasted diced tomatoes, frozen corn, and black beans and let the mixture simmer for 20 minutes. Once the flavors have melded together, add in heavy cream and shredded pepper jack cheese and stir until the cheese has melted and the chowder has thickened. Serve hot and garnish with sliced avocado, fresh cilantro, and tortilla strips.
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Chipotle Chicken and Corn Chowder
Main Ingredients: Chipotle Chiles In Adobo Sauce, Unsalted Butter
This Chipotle Chicken and Corn Chowder is a smoky and spicy twist on traditional corn chowder. Made with chipotle peppers in adobo sauce, corn, black beans, and shredded chicken, this chowder is a flavor explosion in every bite.
In a large pot, sauté diced onion, minced garlic, and diced jalapeno until softened. Then, add in cumin, chili powder, and chipotle peppers in adobo sauce and stir until the veggies are coated in the spices.
Next, pour in chicken broth, frozen corn, and black beans and let the mixture simmer for 20 minutes. Then, add in shredded chicken and heavy cream and let it cook for an additional 10 minutes. Serve hot and top with tortilla strips, sour cream, and fresh cilantro.
This Mexican Street Corn Chowder is a creamy and flavorful dish that will transport you to the streets of Mexico. Made with grilled corn, creamy cheese, and a blend of Mexican spices, this chowder is a must-try for any corn lover.
In a large pot, cook diced chicken until no longer pink. Then, add in diced onion, minced garlic, and diced jalapeno and sauté until softened. Next, add in diced potatoes, frozen corn, chicken broth, and cumin and let the mixture simmer for 20 minutes.
Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Then, add in heavy cream and crumbled cotija cheese and let it cook for an additional 10 minutes. Serve hot and top with grilled corn kernels, crumbled bacon, and fresh cilantro.
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Mexican Chicken Tortilla Casserole
Main Ingredients: Chicken, Black Beans, Diced Tomatoes, Salsa, Frozen
A Burst of Flavor in Every Bite
One of the standout features of this Mexican Chicken Corn Chowder is the bold and authenticMexicanflavors that are infused into every spoonful. The combination of cumin, paprika, chili powder, and oregano creates a fiesta of spices that will tantalize your taste buds. These aromaticspices not only add a kick of heat but also bring a depth of flavor that makes this chowder truly irresistible.
Tender Chicken for a Hearty Meal
In addition to the flavorfulspices, this Mexican Chicken Corn Chowder is packed with protein from tenderchicken pieces. The chicken is cooked to perfection in the soup, absorbing all of the deliciousflavors and adding heartytexture to each bite. This makes it a satisfying and filling meal that will keep you and your family full and content for hours.
Crunchy Corn for a Textural Twist
No Mexican dish is complete without corn, and this chowder is no exception. The crunchycorn kernels add a texturaltwist to the soup, breaking up the creamyconsistency and providing a burst of sweetness in every bite. This versatileingredient also adds color and nutrition to the dish, making it a well-rounded and balanced meal.
In conclusion, The Recipe Critic's Mexican Chicken Corn Chowder is a must-try dish that will become a favorite in your household. With its flavorfulMexicanspices, tenderchicken, and crunchycorn, this chowder is a delicious and hearty meal that is perfect for any occasion. Give it a try and let your taste buds be transported to Mexico with every spoonful.
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