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Mexican Chicken Corn Chowder

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A delicious Mexican Chicken Corn Chowder that is hearty and creamy, and made with chicken potatoes, adobo sauce, and corn. Made on your stovetop, this Mexican Chicken Corn Chowder recipe comes together in just about 40 minutes

Chowders are a great dinner idea because they are made in a single pot and are heartwarming and filling. 

Mexican Chicken Corn Chowder

Why This Recipe

This chicken chowder recipe is a flavorful and filling soup. It is a meal on its own or you can serve it with cornbread or tortillas and butter. 

The result is a soup filled with vegetables and chicken that has a bit of chipotle chilis and spices to warm it up. My family loves it any time of year but especially on a chilly evening or for a weekend lunch

Shimp is lightly breaded, sauteèd, and served 

Mexican Chicken Corn Chowder Recipe

 

Ingredients For Mexican Chicken Corn Chowder

 

Cooked Chicken  – You can use freshly cooked chicken or a rotisserie chicken. The skin should be removed and the chicken should be diced.

Potatoes – You can use white or red potatoes for this recipe. Russet potatoes are not recommended as they have more starch than red potatoes They will need to be peeled for use. 

Corn– You can use canned corn, frozen corn, or cut the kernels off of the corn cob yourself for this recipe.

Chicken Broth – I use a generic brand, but you can use homemade chicken broth too. In a pinch, you can substitute a bouillon cube with water as directed.

Adobo Sauce – You will be using a small amount of adobo sauce from a can of chipotle peppers for this recipe. 

Spices – for this recipe include cumin, thyme, and oregano. 

Mexican Chicken Corn Chowder Easy

How to Make Mexican Chicken Corn Chowder

Step-by-Step Instructions

  1. In a large saucepan or dutch oven, melt butter. Add chopped onion, chopped bell pepper and minced garlic. Sauté for about 5-6 minutes.
  2. Make a cowboy roux by mixing the flour with 2 tablespoons of water. Once blended, add to the pan.
  3. Add the half and half and chicken broth while mixing with a wire whisk.
  4. Add the adobo sauce, cumin, oregano, and thyme and bring to a boil.
  5. Add potatoes, corn, salt, and pepper and cook for about 15 minutes until potatoes are tender.
  6. Add the chicken and tomatoes and cook over medium heat, stirring constantly, until the mixture is bubbly.

 

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5 from 1 vote

Mexican Chicken Corn Chowder

A delicious Mexican Chicken Corn Chowder that is hearty and creamy, and made with chicken potatoes, adobo sauce, and corn.. Made on your stovetop, this Mexican Chicken Corn Chowder recipe comes together in just about 40 minutes
Course Soup
Cuisine Mexican
Keyword chicken, chipotle, chowder, corn., potatoes, soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 116kcal

Ingredients

  • 2 tablespoons butter
  • ½ cup onion, chopped diced
  • ½ bell pepper red or green diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 cup half & half
  • 4 cups chicken broth
  • 1 tablespoon. adobo sauce from a can of chipotle chilies
  • 1 teaspoon cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 3 red potatoes rinsed, peeled and cubed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups fresh or frozen corn
  • 2 cups cooked diced chicken
  • 1 cup diced tomatoes from a can

Instructions

  • In 3 or 4 quart sauce pan or dutch oven, melt butter.
  • Add chopped onion, chopped bell pepper and minced garlic. Saute about 5-6 minutes until onions are clear.
  • In a small bowl, make a roux by mixing the flour with 2 tablespoons water. Once blended, add to pan.
  • Add the half and half and chicken broth while mixing with a wire whisk.
  • Add the adobo sauce, cumin, oregano and thyme and bring to a boil.
  • Add potatoes, corn, salt and pepper and cook about 15 minutes until potatoes are tender.
  • Add chicken and tomatoes and cook over medium low heat for an additional 10-15 minutes, until the mixture is bubbly. Stir soup often.
  • Remove from heat and serve.

Nutrition

Calories: 116kcal | Carbohydrates: 15g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 1066mg | Potassium: 556mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg

Mexican Chicken Chowder 

Timesaving Tips to make this perfect every time

  • If there are ever any leftovers they heat well.
  • You can use canned corn, frozen corn, or cut the kernels off of the corn cob yourself for this recipe..
  • You can make this shrimp and put it in corn tortillas for a second dinner idea. 

FAQ

What Should I Serve With Mexican Chicken Corn Chowder?

I like to serve the chowder with some optional toppings such as chopped cilantro, shredded Monterey Jack cheese and lime slices.

Can You Freeze Mexican Chicken Corn Chowder?

Freezing soups with potatoes is not a good idea because the potatoes can become dry and can become gummy. Therefore, it is not recommended that you freeze chowder.

How Long is Mexican Chicken Corn Chowder Good For?

Stored in an airtight container, it should last 3 – 4 days in the refrigerator.

More Soup and Chowder Recipes

Mexican Corn Chowder – This recipe is made with potatoes and mexicorn and is meat-free.

Roasted Vegetable Soup Recipe is comfort food at its best. Make it the day before for an easy meal!

Cheesy Ham Potato Soup  Made easily on your stovetop with just a few inexpensive ingredients, it makes a great comfort food meal!

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Mexican Chicken Corn Chowder

 

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