Description
This hearty Chicken and Corn Chowder is a comforting and flavorful soup perfect for any meal. Tender cubed chicken simmered with sweet corn, aromatic spices, and creamy milk creates a rich and satisfying dish. Topped with fresh green onions, cilantro, and optional Monterey Jack cheese, this chowder is easy to prepare in just 35 minutes, making it ideal for a quick yet wholesome dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 lb skinless, boneless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 cups milk
- 2 cups low-sodium chicken broth
- 1 can (14 oz) cream-style corn
- 1 can (14 oz) corn kernels
- 2 tbsp hot sauce
For Garnish
- 2 green onions, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese (optional for topping)
Instructions
- Heat the Oil: In a Dutch oven or large soup pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering and hot.
- Cook the Chicken: Add the cubed chicken breasts to the pot and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5 to 7 minutes.
- Sauté Aromatics: Add the minced garlic and chopped onion to the pot. Cook for about 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Season: Stir in 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper, adjusting seasoning to taste. Mix well to coat the chicken and aromatics evenly.
- Add Liquids and Corn: Pour in 2 cups of milk and 2 cups of low-sodium chicken broth, followed by the cream-style corn and corn kernels. Stir to combine all ingredients thoroughly.
- Bring to a Boil: Increase the heat to bring the mixture to a rolling boil, ensuring all ingredients are heated evenly.
- Simmer: Reduce the heat to low and let the chowder simmer for 10 minutes, stirring occasionally to prevent sticking and to allow flavors to meld together.
- Finish and Garnish: Remove the pot from heat. Stir in 2 tablespoons of hot sauce for a spicy kick, then garnish with the chopped green onions, fresh cilantro, and an optional 1/2 cup of shredded Monterey Jack cheese for added creaminess.
- Serve: Ladle the chowder into bowls and serve hot for a cozy and satisfying meal.
Notes
- Use low-sodium chicken broth to control the saltiness of the chowder.
- For a richer flavor, substitute whole milk with half-and-half or add a splash of heavy cream.
- Adjust hot sauce according to your preferred spice level or omit for a milder chowder.
- Monterey Jack cheese is optional, but it adds a creamy texture and a mild cheesy flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker chowder, mash some of the corn kernels before adding to the pot.
