Mexican Chicken-and-Corn Chowder
Recipe type: Soup
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This is a very flexible, forgiving recipe. Substitute a can of RoTel tomatoes for the tomatoes and chilies and Southwestern spices, if desired.
  • 2 Tbsp butter
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • any other chopped veggies as desired (I used red bell pepper and zucchini)
  • 2 cups frozen corn, thawed, OR one 14oz can corn (creamed is best)
  • 1 tomato, chopped
  • handful mild green chilies (or 1 small can)
  • 3 Tbsp flour
  • 1 tsp taco seasoning (or cumin/chili powder combo)
  • 1½ cups chicken broth
  • 2½ cups half-and-half
  • 1-2 cups cheese (Monterey Jack or cheddar/Jack combo)
  • 1-2 cups chopped cooked chicken
  • a few drops hot sauce, to taste
  • salt and pepper
  1. Melt butter over med-hi heat in saucepan. Add onion and garlic and any firm veggies (such as bell pepper and zucchini) and saute till fragrant, about 2-3 minutes.
  2. Whisk in flour to form a paste or roux in the butter; cook 1 minutes till golden.
  3. Add corn, tomato, and green chilies.
  4. Stir in chicken broth; whisk till smooth and slightly thickened.
  5. Add taco seasoning and chicken.
  6. Stir in half-and-half and cheese; stir and cook till cheese is melted and soup is heated through.
  7. Stir in hot sauce and salt/pepper to taste.
  8. Serve with a garnish of cheese, cilantro, tortilla strips, and/or sour cream.
Recipe by Everyday Homemaking at