Mexican Corn Chowder

This Mexican corn chowder with chicken is the perfect meal for any time of year! The hearty soup and filling, but still light enough to enjoy in the summer. It's great for a winter dinner party or a cozy meal on a cold day. The best part is that it's easy to make, so it's perfect for a busy weeknight.

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Course: Main Dish

Cuisine: Mexican

Keyword: corn chowder, instant pot soup, Mexican corn chowder, slow cooker soup, soup, soup recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Calories: 810kcal

Author: Mindy

Ingredients

Corn Chowder

2 Pounds Chicken Breast cut into small pieces
3 Tablespoons Butter
1 Small Onion
2 Teaspoons Garlic minced
1 Cup Water
2 Teaspoons Chicken Bullion Granules
1 Teaspoon Cumin
2 Cups Half & Half
2 Cups Pepper Jack Cheese shredded
2 Cans Cream Style Corn 14.5 ounces each
1 Can Sweet Corn Corn 14.5 ounces
1 Can Green Chilies 4 ounces
1 Teaspoon Hot Sauces
1 Tomato diced
Salt and Black Pepper to taste

Optional Toppings

Cilantro
Sour Cream
Jalapeños
Tortilla Strips
Shredded Cheese
Tomatoes
Green Onion
Queso Fresco
Lime Juice

Instructions

Begin by melting the butter in a large pot over medium-high heat. Add the diced chicken and diced onion to the pot with the butter. Stir occasionally until the chicken is cooked through. Add the minced garlic and cook for one minute more.
Pour in the water, chicken bouillon, and cumin. Bring the soup to a low boil. Once it is boiling, reduce the heat and cover. Let the soup simmer for 5 minutes.
Add the half and half, shredded pepper jack cheese, cream style corn, corn kernels, green chilies and hot sauce. Stir together until it has heated through and the cheese is melted
Mix in the chopped tomatoes and serve with your desired toppings.

Video

Notes

Instant Pot Instructions

Turn the Instant Pot to the Saute feature and melt the butter. Add the dice chicken, the diced onion, and stir occasionally until the chicken is cooked through. Add the garlic and cook for one more minute.
Turn the Instant Pot off and add the water, chicken bouillon, cumin, cream-style corn, corn, and green chilis. Place the lid on the Instant Pot and ensure that the seal is set to close. Set the Instant Pot to pressure cook on high for 8 minutes.
Once the pressure cooking is complete, do a quick release then remove the lid and set to Saute again.
Add the half and half, shredded cheese, and hot sauce and stir until the cheese has melted. Turn the Instant Pot to warm and stir in the chopped tomatoes. Serve with salt and pepper.

Slow Cooker Instructions

Add the diced chicken, diced onion, garlic, water, chicken bouillon, creamed corn, corn, and green chiles to a greased slow cooker.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Stir the half and half, shredded cheese, and hot pepper sauce during the last half hour of cooking time.

Nutrition