Description
This Mexican Chicken and Street Corn Chowder is a hearty and flavorful one-pot meal combining tender chicken, sweet corn, and creamy cheese with a zesty lime finish. Perfect for a cozy dinner, this chowder blends traditional Mexican spices like chili powder and cumin, balanced by fresh cilantro, creating a comforting and vibrant dish. Ready in just 40 minutes, it’s ideal for weeknight meals that require minimal fuss but maximum taste.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tsp chili powder
- 1 tsp cumin
Vegetables & Broth
- 2 cups fresh corn kernels (or canned corn, drained)
- 4 cups low-sodium chicken broth
Dairy & Garnish
- 8 oz cream cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Prepare the chicken: Chop the boneless, skinless chicken breasts into bite-sized pieces for even cooking and easy eating.
- Sauté the chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes. Season the chicken evenly with salt, black pepper, chili powder, and cumin while cooking to infuse the meat with flavor.
- Add corn and broth: Stir in 2 cups of corn kernels and pour in 4 cups of low-sodium chicken broth. Bring the mixture to a gentle simmer to meld the flavors and cook the corn through.
- Melt in the cream cheese: Add the 8 ounces of cream cheese to the pot, stirring continuously until it melts completely, creating a smooth and creamy chowder base.
- Finish with lime and cilantro: Mix in the juice of one lime and sprinkle the chopped fresh cilantro over the chowder to add fresh brightness and a hint of acidity.
- Serve warm: Ladle the chowder into bowls and serve hot. Optional: enjoy with tortilla chips on the side for added texture and crunch.
Notes
- Use fresh corn for the best flavor, but canned corn works well as a convenient substitute.
- Adjust chili powder and cumin quantities to suit your preferred spice level.
- If cream cheese is too thick, soften it slightly before adding to ensure a smooth chowder.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute cream cheese with a plant-based cream alternative.