This Fiesta Corn Chowder is infused with Mexican seasonings, all made in one pot and on your table in less than 30 minutes! Readers call it: “A family favorite!” “Amazing” and “WOW!” It’s cheesy, creamy (without any heavy cream!), comforting, and the layers of flavors are out of this world!
Why you’ll love Chicken Corn Chowder
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What is Corn Chowder?
Corn chowder is a hearty, creamy soup made with sweet corn, potatoes, and often other vegetables like onions and celery. It typically features a rich, milk or cream-based broth, giving it a smooth, comforting texture. Some variations include bacon or chicken for added flavor and protein. The natural sweetness of the corn balances the savory ingredients, making corn chowder a warm, satisfying dish perfect for any season. I’ve taken traditional chowder and added Mexican seasonings to create the most flavorful chicken corn chowder you’ve ever tasted!
Chicken and Corn Chowder ingredients
This corn chowder is made with easy, pantry-friendly ingredients. Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):
Can I use Frozen Corn for Corn Chowder?
I prefer fresh or canned corn for this Chicken Corn Chowder recipe because the texture holds up better. Here’s the breakdown:
-Canned Corn: Drain and rinse before adding to the chowder.
-Fresh corn: You will need about 2 cups of sweet corn.
-Frozen corn: This comes down to personal preference. I don’t think frozen corn holds its texture well in this chowder. Ensure the corn is thawed before adding to the soup; otherwise, it will add extra liquid, making the chowder less creamy.
How to make Chicken Corn Chowder
Let’s take a closer look at how to make corn chowder with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Chicken Corn Soup Recipe variations
How to serve Mexican Corn Chowder
Toppings, toppings toppings! Toppings are part of the fun of fiesta Chicken Corn Chowder and a way for everyone to customize their soup. Toppings like cheese, avocado, cilantro, tomatoes, tortilla chips etc. As far as sides for chowder, here are a few ideas:
How long does Chicken Corn Chowder Last?
Not very long at our house! Refrigerate Chicken Corn Chowder in an airtight container and store it in the refrigerator for up to 5 days.
Can I freeze chicken Corn Chowder?
I do not recommend freezing Chicken Corn Chowder with the cream cheese and cheeses because the fat in the cheeses will separate and create a funny texture. You can freeze your Chicken Corn Chowder without the cream cheese and Mexican cheeses.
How do I freeze Chicken Corn Chowder?
- Follow recipe up to the point of adding cream cheese – do not add cream cheese or cheeses.
- Let soup cool completely.
- Add the chowder to a freezer-size bag or airtight freezer-safe container.
- Push out any excess air, seal, seal and freeze for up to 3 months.
- When ready to eat, let the corn chowder thaw in the refrigerator.
- Transfer soup to a Dutch oven/soup pot and warm over the stove.
- Once warm, stir in cream cheese until melted followed by cheeses until melted.
Chicken and Corn Chowder FAQs
You can customize the consistency of your Chicken Corn Chowder by adding either heavy cream or additional cream cheese for a creamier soup. For a thicker soup, whisk 1 tablespoon cornstarch with ¼ cup water and add to soup then simmer for 5 minutes. For a thinner soup, add additional milk or chicken broth.
Chowder differs from soup primarily in its thicker, creamier consistency and heartier ingredients. Typically, chowders are rich and often milk- or cream-based, giving them a distinctive, velvety texture. They usually include chunky ingredients like potatoes, seafood, or corn, and are often thickened with a roux or crushed crackers. In contrast, soups can vary widely in consistency and ingredients, ranging from broths to purees, and don’t necessarily have the same creamy or thickened characteristics as chowder.
Your corn chowder might taste bland due to a lack of seasoning or insufficient flavor development. Common issues include not adding enough salt, which is essential for enhancing the natural flavors of the ingredients – even if your chowder is well seasoned, it will still taste bland if there isn’t enough salt. Insufficient simmering time may also prevent flavors from melding together properly. Enhancing your chowder with a splash of acidity, such as lime juice or a dash of vinegar, can also brighten the overall flavor. Lastly, using fresh, high-quality corn and other ingredients can make a significant difference in the taste of your chowder.
We achieve such a creamy, thick Chicken Corn Chowder without all the fat by:
-Roux: Making a roux of flour, olive oil and butter then adding chicken broth creates a thick, creamy sauce-like base. This eliminates our need to use heavy cream.
-Cornstarch: Cornstarch further thickens the Chicken Corn Chowder without having to add extra butter that adding more flour would require
-Cream cheese: Using ⅓ fat cream cheese adds a rich, creamy tanginess without as much fat as heavy cream.
-Creamed corn: Creamed corn adds extra body to the corn chowder and the same trick I use in my Skinny Buffalo Chicken Mac and Cheese (amazing). The natural creaminess of creamed corn is a life-changing secret ingredient.
Chicken corn chowder can be made healthier by using low-fat milk, reducing the amount of cream, or using olive oil instead of butter. It’s also high in protein and fiber due to the chicken and corn.
Yes, canned corn works well in chicken corn chowder and is a convenient option. You can also use fresh or frozen corn for a more robust flavor.
For a dairy-free version, omit the cheese and cream cheese, replace the cream with coconut milk or a dairy-free cream alternative. You can also use olive oil instead of butter.
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Fiesta Chicken Corn Chowder
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Ingredients
Mexican Corn Chicken Chowder
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 large onion, diced
- 1 jalapeno, seeded and, minced
- 1 pound chicken breasts, chopped/uncooked (or 2 ½ cups shredded rotisserie chicken)
- 2 teaspoons ground cumin
- 1 tsp EACH salt, chili powder
- 1/2 tsp EACH smoked paprika, dried oregano
- 1 red bell pepper, chopped
- 1/4 cup flour
- 4 garlic cloves, minced
- 4 cups low sodium chicken broth, divided
- 2 tablespoons cornstarch
- 2 14.75 oz. cans cream-style corn
- 1 15 oz. can sweet corn, drained and rinsed (or 2 cups fresh or frozen)
- 1 14 oz. can fire-roasted diced tomatoes, drained
- 1 4 oz. can mild diced green chilies
- 4 oz. block cream cheese, very soft
- ½ cup EACH shredded sharp cheddar, Monterrey Jack cheese
- Hot sauce to taste
Garnish (optional)
- Sour cream (highly recommended)
- Cheese
- Cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- Melt the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken, onions, jalapenos, and seasonings; then sauté for 3 minutes.
- Add the bell peppers, garlic, and flour. Cook, while stirring for 2 minutes.
- Reduce the heat to low and gradually stir in 3 cups chicken broth.
- Whisk 2 tablespoons cornstarch with the remaining 1 cup chicken broth and add it to the soup. Stir in the creamed corn, whole corn, diced tomatoes, and green chiles.
- Bring to a boil, then reduce to a simmer. Add rotisserie chicken if using. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Reduce the heat to low, and stir in the softened cream cheese until melted. Then, add the shredded cheeses, a handful at a time, and continue to stir until completely melted.
- Garnish servings with desired toppings.
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©Carlsbad Cravings—Originally posted 12/20/2018, Photo Update 9/25/2024
Karen says
I have made this soup many times and my family loves it. Thank you for the great recipe. It is one of our favorites!
Jen says
I love hearing that, thanks so much Karen!
Anna says
Made this yesterday and it was so good! It was delicious both with and without the cream cheese.
Jen says
Thank you Anna! I’m so pleased it was a winner!
Kelly says
I made this soup tonight and my entire family loved it! It was the perfect dinner for a cold night. I will definitely be making this again.
Jen says
Thanks so much Kelly! Its always a win when the whole family loves i!
Sheryl says
WOW! This chowder was so delicious. I added cream cheese and freshly grated cheddar to each bowl thinking we’d have leftovers to freeze, but I don’t think that will be the case now. Thank you so much!
Jen says
Thank you so much Sheryl, I’m so happy you loved this chicken corn chowder so much!
Terry says
Can I leave out both the cream cheese and shredded cheese?
Jen says
Absolutely, it will just make it lees creamy and less like a chowder and more of a soup.
Vivian says
Made this soup tonight and it’s so good! This is my first recipe that I’ve tried from you and I must say, I’m excited to try more!
The soup was creamy and full of flavour. I added some potato, a can of black beans and some mushrooms. Delish!
Jen says
YAY! Welcome to my site Vivian, I’m so happy you loved the Mexican Corn Chowder and your additions sound fantastic! I hope you continue to find new recipes to love here!
Krista says
I made this soup tonight and it was amazing! Added carrots. It was the perfect amount of spice! Thank you for this great recipe! Tasted just like the one i had in a restaurant near me that I loved.
Jen says
Thank you so much Krista! I’m so pleased it was such a winner!
Cathy says
Do you think substituting skim milk for cream cheese would work? If so, how much?
Jen says
Hi Cathy, skim milk will not thicken the chowder and make it creamy like cream cheese. You can, however, increase the cornstarch to 3 tablespoons and omit the cream cheese if you’re trying to save calories.
Rachel says
So excited for this recipe. I love that it was pretty easy to make it gluten-free dairy free too. I used gluten-free flour, and dairy free butter. And I even used dairy free cream cheese. I was so happy to see a recipe without heavy cream. Heavy cream is a hard substitute to make dairy free because of all the fat it provides. It tastes great without the cream cheese, but I wanted it extra creamy. I love your recipes. Thank you!!
Jen says
Thanks Rachel! I am so glad that it was easy to substitute!
Megan says
Any suggestions for making this in a slow Cooker? Looks delish!
Jen says
I’ve not tried this in a slow cooker, and the consistency may be a little different. If you want to try, I’d say to use chicken breast and add all of the ingredients (making sure to whisk the cornstarch into the chicken broth) EXCEPT the cheeses and hot sauce. Cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred. Remove chicken and allow to rest 5 minutes before dicing or shredding. Meanwhile, add the cheeses and hot sauce to the slow cooker and stir in until melted. Add the shredded chicken back to the crock pot and warm through.
David C says
This one looks really good. Will have to try this soon.
Thanks!
Jen says
Thank you David! I think you’ll love how flavorful and easy this chowder is!
Lori says
I was on my way to the grocery store and still did not know what to make for supper. The email with this recipe came to the rescue! I wrote down what I needed, bought it and went home!! It was delicious!! Thank you for saving supper once again!!
Jen says
Oh, thank you Lori! I’m so pleased this was a hit and saved supper! Thank you for continuing to stop by!
Karen says
Hi Jenn. It’s almost soup season and this is on the top of my list to make! Quick question: soups often taste better the second day so will the taste improve if I wait to serve it? Thank you!
Jen says
Hi Karen, I’m excited for soup season too! Yes, this is another one that tastes even better the next say 😉
Jamie says
Hi, I’m making this tonight and wanted to add some potatoes to it. Do you suggest leaving the amount of corn the same or lowering it with the addition of the potatoes? Thanks
Jen says
Hi Jamie, I would leave the corn and add potatoes to it. Enjoy!