Description
This hearty Chicken and Corn Chowder is a comforting, creamy soup perfect for a quick and satisfying meal. It combines tender chicken, sweet corn, and flavorful spices in a rich broth, finished with fresh herbs and an optional cheesy topping. Ready in just 30 minutes, this chowder is ideal for a family dinner or casual gathering.
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 breasts and cook until they are browned and cooked through, approximately 5-7 minutes. Then add the minced garlic and chopped onion and cook for another 3-4 minutes, stirring frequently until the onion is softened and fragrant.
- 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 soup to a boil. Once boiling, stir in the cream-style corn, corn kernels, and hot sauce or cayenne pepper. Reduce the heat to medium-low and simmer gently for 10 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Serve: Ladle the chowder into bowls and garnish with chopped green onions and fresh cilantro. Optionally, sprinkle shredded Monterey Jack cheese on top while hot so it melts. Serve immediately to enjoy the warm, creamy flavors.
Notes
- For a dairy-free option, substitute milk with unsweetened almond or oat milk.
- You can adjust the heat level by increasing or omitting the hot sauce or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding diced potatoes or carrots can enhance the chowder’s texture and flavor.
- Make sure not to boil the milk too vigorously to prevent curdling.
