Description
This Chicken and Corn Chowder is a creamy and comforting soup that’s perfect for a quick and satisfying meal. It features tender chicken, sweet corn, and a flavorful broth, making it a delicious and easy-to-prepare dish.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 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 1/4 teaspoon cayenne pepper)
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/2 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 chicken and cook until browned and cooked through. Add garlic and onion; cook until softened.
- Season and Simmer: Season with cumin, salt, and pepper. Add milk and chicken broth; bring to a boil. Stir in cream-style corn, corn kernels, and hot sauce (or cayenne). Simmer for 10 minutes, stirring occasionally.
- Serve: Garnish with green onions and cilantro. Top with cheese, if desired.
Notes
- Milk: Use your preferred type of milk or cream.
- Hot Sauce: Use your favorite hot sauce or substitute with cayenne pepper.
- Chicken: Use leftover or pre-cooked chicken for convenience.
- Prep: Pat chicken dry before cooking and deglaze the pot for extra flavor.
- Seasoning: Adjust salt and pepper to taste at the end.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
