Cream has always been comforting to me. When I was about to have our 3rd child, I stuffed the freezer full of ice cream for after the delivery. I figured if I was going to go through labor a third time, I was going to need some comfort when I got home. And, when I tasted my first latte, I gasped. The combination of warm coffee and cream was heavenly. In fact, I think maybe God invented cream to prove that he loves us. Did you know if you keep beating cream you get butter? More proof.
Mexican Chicken Corn Chowder is total comfort food. It combines green chilies, corn, chicken, cheese, and half and half. It has a sutble flavor of cumin and garlic, and a tiny bit of spice from the green chilies. If you wanted to make it a little lighter, just use milk. It won’t be as thick, but will still have all the flavor. It is very easy to throw together so would be perfect for a weeknight meal. If you are having a difficult week, or it is just cold outside, and you need warmed up, make this for dinner. Consider it a hug from me to you.
MEXICAN CHICKEN CORN CHOWDER
4 boneless, skinless chicken breasts
- 1 c onion, diced
- 4 garlic cloves, minced
- 3 Tbsp. canola oil
- 2 c chicken broth
- 2 tsp. ground cumin
- 4 c half-and half
- 4 c Monterey Jack cheese, shredded
- 2 cans (16 oz.) cream-style corn
- 2 cans (4 oz.) chopped green chilies, undrained
- 1 c frozen corn kernels
- salt, pepper and garlic powder
- Fresh cilantro for garnish, optional
- Cut chicken into 1-inch pieces. (If you do this while still a little bit frozen, it cuts much easier).
- Add oil to large skillet, and heat to medium. Place chicken pieces in the skillet, and sprinkle with salt, pepper, and garlic powder. After chicken is brown on both sides, and cooked almost completely through, lower the heat, and add diced onion. Cook onion, stirring once in a while, until translucent but not brown. Add minced garlic, and cook for 2 minutes, stirring after 1 minute. Make sure your skillet isn’t too hot, or the garlic will get too brown. You want to cook it just long enough to bring the flavor out.
- Add the chicken broth, along with the cumin. Simmer for 5 minutes.
- Add half-and half, cheese, creamed corn, chilies, and frozen corn.
- Cook and stir over low heat just until cheese is melted, and mixture is hot.
- Salt and pepper to taste.
- Serve immediately, and garnish with cilantro, if desired. Serves 6.
This looks soooo delish!
Thanks, Danielle! It’s pretty simple to make, too.
Last summer we had corn chowder at a restaurant and I’ve been wanting to find a recipe ever since — Adrienne loved it, so I’m going to surprise her with this sometime soon, so thanks!
Nice photo too!
Thanks, Betsy! You are always so encouraging. Let me know how Adrienne likes it.
She liked it — even had seconds…except she said it didn’t need the chicken!
I’m so glad she liked it! Thanks for letting me know. I think if I made it again I would add more corn and more green chilies.