Chicken and Corn Chowder
User Reviews
4.7
Chicken and Corn Chowder
Description
This Chicken and Corn Chowder recipe brings together tender chicken breast cooked in olive oil with aromatic garlic and onion. Ground cumin and seasonings add a warm, subtle earthiness. The base consists of milk and low-sodium chicken broth gently boiled before incorporating two types of corn and hot sauce for a slight heat. The simmer time melds these with the chicken, resulting in a creamy yet chunky soup.
The chowder’s texture is rich from the dairy and corn creaminess but punctuated by chicken pieces and fresh chopped green onions and cilantro that add brightness. The optional Monterey Jack cheese topping adds a subtle melt and mild flavor contrast without overwhelming the chowder’s ingredients.
Serve this chowder as a filling lunch or dinner soup, perfect for cooler days or when needing a hearty comfort meal. The use of canned corn keeps it straightforward and accessible. Adjusting the hot sauce or cayenne pepper allows control over the soup’s warmth.
Pat chicken dry before sautéing to encourage browning, enhancing flavor depth. Deglaze the pot after adding broth and milk to incorporate browned bits for extra savory character. Season salt near the end to prevent oversalting since canned ingredients and broth contribute saltiness.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast skinless and boneless cubed
- 3 cloves garlic minced
- 1 onion chopped, medium
- 1 teaspoon cumin ground
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups milk *
- 2 cups chicken broth low sodium
- 14 ounce cream-style corn 1 can
- 14 ounce corn kernels 1 can
- 2 tablespoons hot sauce **
- 2 green onions chopped
- 2 tablespoons cilantro chopped, fresh
- ½ cup Monterey jack cheese shredded (optional for topping)
Instructions
- In a large Dutch Oven or soup pot heat the olive oil over medium high heat. Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.
- To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
- Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels, Sriracha sauce and stir. Simmer for another 10 minutes, stirring occasionally.
- Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.
Notes
- Pat the chicken dry before cooking to help brown and enhance flavor.
- After adding broth and milk, scrape the pot’s bottom to loosen browned bits for fuller flavor and to avoid burning.
- Adjust salt at the end to prevent oversalting, as broth and canned corn add salt.
- Use any milk type you prefer, such as lactose-free, 2%, or heavy cream.
- Customize heat by substituting hot sauce with cayenne pepper or adjusting amounts.
- Leftover or pre-cooked chicken can be used to save preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 824mg | 34% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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