Description
A hearty and comforting Chicken and Corn Chowder recipe that combines tender cubed chicken, sweet corn, and a blend of aromatic spices in a creamy broth. Perfect for a quick and satisfying meal, this chowder is easy to prepare and serves six.
Ingredients
Scale
Chicken and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
Seasonings and Liquids
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups milk (dairy or plant-based)
- 2 cups low-sodium chicken broth
Corn and Extras
- 1 (14 ounce) can cream-style corn
- 1 (14 ounce) can corn kernels
- 2 tablespoons hot sauce (or ¼ teaspoon cayenne pepper)
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- ½ cup shredded Monterey Jack cheese (optional, for topping)
Instructions
- Cook Chicken and Sauté Vegetables: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed chicken breasts and cook until browned and fully cooked through. Then add the minced garlic and chopped onion and continue cooking until the vegetables are softened and fragrant.
- Season and Simmer: Season the mixture with ground cumin, salt, and black pepper. Pour in the milk and low-sodium chicken broth, and bring the mixture to a boil. Once boiling, stir in the cream-style corn, corn kernels, and hot sauce or cayenne pepper. Reduce heat and let the chowder simmer for about 10 minutes, stirring occasionally to combine and prevent sticking.
- Serve: Ladle the chowder into bowls, garnish with chopped green onions and fresh cilantro. Optionally, sprinkle shredded Monterey Jack cheese on top for extra creaminess and flavor. Serve hot and enjoy your comforting chicken and corn chowder.
Notes
- You can substitute the chicken with turkey or keep it vegetarian by omitting the meat and using vegetable broth.
- Adjust the amount of hot sauce or cayenne pepper to your preferred level of spiciness.
- For a thicker chowder, you can add a slurry of cornstarch and water during the simmering step.
- Use full-fat milk for a richer flavor or plant-based milk for a dairy-free option.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
