I have a love-hate relationship with anything too spicy, which is why this chowder is on my winners’ list. It’s also creamy and has the right thickness. It smells so divine that you would want to stay in your kitchen for a long time after cooking this. This Tex-Mex chicken and corn chowder becomes anyone’s instant favorite. It has the flavors that will make anyone fall in love with it. I love all the corn and zippy spices! This chowder has such a creamy texture that anyone is sure to fall in love with. My husband and kiddos really enjoy eating this chowder, especially when the weather is cool and crisp. Imagine walking into the house after a hard day at work or school and being greeted by the amazing aroma of this corn chowder cooking on the stove-top. You can even toss this into the slow cooker if you want too.
One spoonful and this chowder recipe will have you wrapped around its creamy fingers.
Ingredients
3 Tbsp Kerrygold butter
4 Tyson chicken breasts, cubed
1 bunch green onions, chopped
2 clove garlic, minced
2 c Borden half and half
2 c shredded Monterey jack cheese
2 can(s) Green Giant cream corn
1 can(s) Old El Paso chopped green chiles, drained, 4 1/2 oz
1/2 tsp Frank’s hot sauce
1/4 tsp Morton salt
1/4 tsp McCormick ground cumin
2 Tbsp chopped cilantro
Instructions
Melt butter in a Dutch oven over medium-high heat; add chicken, onion and garlic. Saute 10 minutes.
Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.
Stir in cilantro and serve.
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Quick Tip: You can add as much hot sauce as you like if you prefer a super spicy chowder.