Description
This Chicken and Corn Chowder is a comforting, creamy soup featuring tender chicken, sweet corn, and a hint of spice. Perfect for a quick and hearty meal, it combines fresh ingredients with warming spices to create a rich and satisfying chowder in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups milk (dairy or plant-based)
- 2 cups low-sodium chicken broth
- 1 (14 ounce) can cream-style corn
- 1 (14 ounce) can corn kernels
- 2 tablespoons hot sauce (or ¼ teaspoon cayenne pepper)
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- ½ cup shredded Monterey Jack cheese (optional, for topping)
Instructions
- Cook Chicken and Sauté Vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed chicken breasts and cook until they are browned on all sides and cooked through. Then, add the minced garlic and chopped onion to the pot and continue to cook until the onions are softened and translucent, stirring occasionally.
- Season and Simmer: Sprinkle the ground cumin, salt, and black pepper over the chicken and vegetables. Pour in the milk and low-sodium chicken broth, then bring the mixture to a boil. Once boiling, stir in the cream-style corn, corn kernels, and hot sauce or cayenne pepper. Reduce the heat and let the chowder simmer for about 10 minutes, stirring occasionally to blend the flavors and prevent sticking.
- Serve: Ladle the chowder into bowls and garnish with chopped green onions and fresh cilantro. If desired, top with shredded Monterey Jack cheese for an extra layer of flavor and creaminess. Serve hot and enjoy your hearty chicken and corn chowder!
Notes
- You can substitute the chicken breasts with chicken thighs for a juicier texture.
- Use plant-based milk like almond or oat milk to make the chowder dairy-free.
- Adjust the hot sauce or cayenne pepper to your preferred spice level.
- For a thicker chowder, mash a few spoonfuls of corn kernels before adding them to the soup.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
