Description
This hearty Chicken and Corn Chowder is a comforting, creamy soup featuring tender chicken breast, sweet corn, and a flavorful blend of spices. Perfect for a cozy meal, it combines the richness of milk and cream-style corn with a touch of heat from hot sauce, garnished with fresh green onions and cilantro.
Ingredients
Scale
Soup Ingredients
- 1 tbsp olive oil
- 1 lb skinless, boneless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 cups milk
- 2 cups low-sodium chicken broth
- 1 can (14 oz) cream-style corn
- 1 can (14 oz) corn kernels
- 2 tbsp hot sauce
Garnish
- 2 green onions, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese (optional)
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium-high heat to prepare for cooking the chicken.
- Cook chicken: Add 1 pound of cubed, skinless, boneless chicken breasts to the pot and cook until the chicken is fully cooked through and no longer pink inside, approximately 5 to 7 minutes.
- Sauté aromatics: Stir in 3 cloves of minced garlic and 1 chopped medium onion; cook until the onion becomes translucent and soft, about 3 minutes.
- Season: Add 1 teaspoon ground cumin, 1/2 teaspoon salt (adjust to taste), and 1/4 teaspoon pepper (adjust to taste) to the mixture and stir well to combine the spices evenly.
- Add liquids and corn: Pour in 2 cups of milk and 2 cups of low-sodium chicken broth, then add a 14-ounce can of cream-style corn and a 14-ounce can of corn kernels. Stir in 2 tablespoons of hot sauce for a mild kick.
- Boil and simmer: Bring the soup to a boil, then reduce the heat and let it simmer gently for 10 minutes, stirring occasionally to meld flavors and prevent sticking.
- Garnish and serve: Remove from heat and garnish the chowder with 2 chopped green onions, 2 tablespoons of freshly chopped cilantro, and an optional 1/2 cup shredded Monterey Jack cheese for extra richness and flavor.
- Enjoy: Serve the chowder hot and enjoy a comforting bowl of chicken and corn goodness.
Notes
- For a spicier chowder, increase the amount of hot sauce or add a pinch of cayenne pepper.
- Substitute milk with cream or half-and-half for an even richer texture.
- Use fresh corn kernels if available, approximately 1 1/2 cups.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, ensure that chicken broth and hot sauce used are certified gluten-free.
