Description
This comforting Chicken and Corn Chowder is a hearty, flavorful soup that combines tender chicken, sweet corn, aromatic spices, and creamy broth for a satisfying meal. Perfect for a cozy dinner, this chowder is easy to prepare and packed with wholesome ingredients.
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 olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed chicken and cook until browned and fully cooked through, about 5-7 minutes. Add minced garlic and chopped onion and continue to cook until the onion is softened and translucent, about 3-4 minutes.
- Season and Simmer: Season the mixture with ground cumin, salt, and black pepper. Pour in the milk and low-sodium chicken broth, then bring the mixture to a boil. Stir in the cream-style corn, canned corn kernels, and hot sauce or cayenne pepper. Reduce heat to low and let simmer for 10 minutes, stirring occasionally to blend the flavors and thicken the chowder slightly.
- Serve: Remove from heat and ladle the chowder into bowls. Garnish each serving with chopped green onions and fresh cilantro. If desired, sprinkle shredded Monterey Jack cheese on top for added creaminess and flavor.
Notes
- Use low-sodium chicken broth to control the salt level in the chowder.
- For a dairy-free option, substitute milk with almond or oat milk.
- The hot sauce can be adjusted or omitted to suit your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Adding diced potatoes can make the chowder more filling and hearty.
