I was in the mood for this chicken and corn chowder now for a couple weeks and so I decided to make it. I didn’t think it would turn out so good, but the flavor of it, is amazing. I decided, I love cumin, I really do. I think when I first had it, I didn’t like it, thought it was too strong, but now, whenever I put it in a dish, I know that dish is going to be great. And so is this soup.
If you already have some cooked chicken use that, you’ll need about 2 cups of cooked chicken cut in small pieces. I didn’t have any so I used 3 chicken breasts which I cut into small cubes.
Boil the chicken until cooked, for about 10 minutes.
You’ll also need 3 cloves of garlic minced, and one onion chopped.
In your soup pot add 3 tablespoons of butter and melt over medium heat. Add the garlic, onion and chicken.
Brown the chicken and onion for a bit, but it has be only lightly golden, we just want to basically cook the onion.
Now add a tsp of cumin, 4 cups of water and a chicken bouillon cube and bring everything to a boil. After it’s boiling, add 2 cups of half and half, a cup of cheddar cheese, some Tabasco sauce, 1 green chili chopped in very small pieces, 1 14 oz can of cream corn and one 14 oz can of  corn, and salt and pepper to taste. You may also add some taco seasoning or tex mex for that extra flavor.
Bring everything to a boil and cook for another 10 minutes and it will be all done. Serve with fresh cilantro. This soup is just delicious.
Ingredients:
- 3 boneless skinless chicken breasts cubed
- 3 cloves of garlic minced
- 1 medium onion chopped
- 3 tbsp butter
- 1 tsp cumin
- 4 cups water
- 2 cups half and half
- 1 chicken bouillon cube
- 1 14 oz can of cream corn
- 1 14 oz can of corn
- 1 tsp Tabasco sauce
- 1 green chili chopped
- salt and pepper to taste
- tex mex for extra flavor (optional)
Instructions:
- Cook chicken and set aside.
- In a soup pot, melt the butter. Add the garlic, onion and chicken to the pot and brown for about 5 minutes, do not burn. Add the water and chicken bouillon and bring to a boil. Add the half and half, both cans of corn, the chili, and Tabasco sauce. Season the soup with salt and pepper and tex mex if preferred.
- Continue cooking the soup for another 10 minutes.
- Serve with fresh cilantro.
Hi Jo , Ive tried alot of your wonderful recipes and I was wondering if you had any for pressure cookers and slow cookers ?? love your website
Hi Heather,
Thanks for trying my recipes. I don’t have any for slow cookers, but maybe I’ll try some in the future. I use my pressure cooker for one thing only and that’s when I need beef for stews or soups. The beef turns nice and tender and it’s quick, other than that I don’t use it for much. Keep coming back though, I might surprise you and myself in the future and have some slow cooker recipes.