Description
This hearty Chicken and Corn Chowder is a comforting, creamy soup perfect for a quick weeknight meal. Tender chicken breast is sautéed with garlic and onions, then simmered in a flavorful blend of milk, chicken broth, and sweet corn. A touch of cumin and hot sauce adds just the right amount of spice, while fresh green onions, cilantro, and melted Monterey Jack cheese provide a delicious finishing touch.
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 on all sides and cooked through. Add the minced garlic and chopped onion to the pot and sauté until the onions become soft and translucent.
- Season and Simmer: Sprinkle in the ground cumin, salt, and black pepper, stirring to coat the chicken and vegetables. 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 the heat and let the chowder simmer gently for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Serve: Ladle the hot chowder into bowls. Garnish each serving with chopped green onions and fresh cilantro. If desired, sprinkle shredded Monterey Jack cheese on top for a creamy, melted topping.
Notes
- You can substitute the milk with any plant-based milk such as almond or oat milk for a dairy-free version.
- Use low-sodium chicken broth to control salt content, adjusting seasoning as needed.
- For a spicier chowder, increase the amount of hot sauce or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- The Monterey Jack cheese topping is optional but adds a nice creamy texture and flavor.
