Mexican Chicken Corn Chowder

Yum.  I’m guessing that this recipe didn’t originate in Mexico.  In fact, I doubt that any Mexican would claim it.  But that’s not slowing me down.  I made it last night for the first time in a while and Oh Boy Was It Good.  We ate the leftovers for lunch and I made another pot to go with tonight’s dinner.  That’s how good it was.

Enough tooting my own horn.  Here’s the recipe so you can try it and then you can toot the horn for me, ok?

Mexican Chicken Corn Chowder

  • 1 1/2 lbs. cooked chicken, diced or shredded
  • 1/2 cup minced onion
  • 1 clove minced garlic
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 3/4 tsp. cumin
  • 2 tsp. chicken bouillon
  • 3 cups milk (for extra richness, use 1 1/2 cups milk plus a can of evaporated milk)
  • 1-2 cans corn or creamed corn, undrained
  • 1 small can diced green chiles
  • 1 1/2 – 2 cups grated cheese (cheddar or jack is best, but I used mozzarella and pretended it was jack. Nobody called me on my bluff.)

Saute chicken, onion, and garlic in butter.  Stir in flour and cumin.  Gradually stir in milk and cook til thickened and smooth.  Add corn and green chiles and heat through.  If it’s too thick for your liking just stir in a bit more milk.

Add cheese just before serving, and stir til melted.

Now it’s confession time.  I totally did this the lazy way.  I had a pack of preseasoned boneless skinless chicken thighs for fajitas.  (Hey, quit laughing.  I got them on sale for 99 cents/lb.  Now who’s laughing?) I sliced these and sauteed them in their own juices, then added the flour and proceeded more or less as above.  Because my meat was preseasoned I skipped the onion and garlic, and I didn’t need the butter.

Last night I served it with cornbread.  Tonight, it’s paired with cheesy-garlicky-drowned-in-butter-biscuits.  Life is good.

I should also mention that I double this for our crew.  Yes, we’re big eaters.  Food is our friend.


  1. I make a version of this with white beans in it. The beans make it go way farther (especially if you don’t have that much chicken on hand) and adds more nutrition too.

  2. I made this for supper last night, and needless to say, my boys gobbled it up and wanted more! I’d say it was a hit 🙂 Thanks for posting the recipe!

  3. It’s always good to get new recipes…….I’m tryin’ this one! Thanks!

    PS You even crack me up in a recipe post! I love it!

  4. I make an almost identical soup except that I add potates. I usually use frozen shredded potatoes because they cook faster, and I don’t have to chop them. It is really good, and also makes the soup go a little farther.– Just a thought

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