Fiesta Chicken Corn Chowder

This Fiesta Corn Chowder is infused with Mexican seasonings, all made in one pot and on your table in less than 30 minutes!ย ย 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!

top view of chicken corn chowder recipe being served in a bowl showing how to garnish it with corn, jalapenos and cheese


 

Why you’ll love Chicken Corn Chowder

  • Expert Balance of Flavors: Combines the warmth of Mexican spices with the sweetness of corn for a perfect flavor contrast- your taste buds will be blown away!
  • Quick & Easy: This is mostly a “dump and simmer” recipe ready in 30 minutes!
  • Lightened for Health: Instead of using all heavy cream, this recipe combines a roux and lightened cream cheese for lightened indulgence without compromising creaminess or richness.
  • Customizable Options: Add different veggies, use rotisserie chicken, make it cheesier, creamier, etc. to make it perfect for YOU!

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showing how to serve chicken corn soup recipe by topping it with tomatoes and cilantro
ingredient icon

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):

 

  • Chicken: Use one pound of chicken breast or thighs (personal preference) or 2 ½ cups of shredded chicken (make your own or use rotisserie).
  • Corn: You can use fresh, canned or frozen to add texture and a burst of sweetness.
  • Cream-style corn:  Adds sweetness boosts the overall corn flavor and is a MUST to make this soup extra creamy!
  • Seasonings:  Cumin, chili powder, smoked paprika, dried oregano, salt, and pepper create a multi-dimensional fiesta profile.
  • Onion:  Adds sweetness and depth, serving as the base for the flavor profile. Use half of a yellow onion, or you may substitute 1 teaspoon of onion powder for those lazy days when you don’t feel like chopping.
  • Garlic:  Four garlic cloves add aromatic depth or substitute 1 ½ teaspoons garlic powder-but fresh is so much better!
  • Jalapeno:  This will not make the recipe spicy, but enliven the flavors. Remove the veins and seeds, then add some seeds after the chowder if you want more heat.
  • Bell pepper:  Use red, yellow, or orange for their sweetness, mild crunch and pop of color.
  • Fire-roasted diced tomatoes:  These are wonderfully smoky with a sweet complexity and less acidity than traditional tomatoes. Use regular if you canโ€™t find fire-roasted.
  • Canned Mild Diced Green Chilies:  Make sure you purchase mild green chiles โ€“ I have accidentally used the hot chilies before and they are HOT!  Mild green chiles, however, are more tangy than hot.
  • Flour:  This creates the roux to thicken the chowder, creating a creamy texture.
  • Chicken broth:  This creates the savory backbone of the recipe. Use low-sodium chicken broth to control the salt. It’s easy to add more, but difficult to take away!
  • Cornstarch:  This helps to thicken the chowder without adding extra butter and flour, so the chowder is smoother and less heavy.
  • Cream cheese: Contributes to a creamy, rich texture and enhances the chowderโ€™s body without adding more flour. Use block cream cheese softened in the microwave until very soft.
  • Cheese: Sharp cheddar adds flavor to cut through the creaminess while Monterrey enhances the buttery, velvety richness.
top view of chicken corn chowder recipe ingredients: diced chicken, corn, cream corn, chicken broth, flour, onions, garlic, tomatoes, jalapeno, green chiles, and spices.

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):

  • Step 1: Cook Chicken. Sautรฉ the onion, jalapeno, and chicken breasts in olive oil and butter.
showing how to make chicken corn chowder by browning the chicken with the onions, garlic and spices
  • Step 2: Make the Roux. Add your bell peppers, garlic, and flour and cook for two minutes, then it’s dumping time!
showing how to make chicken corn chowder by adding flour to the chicken and cooking to make a roux.
  • Step 3: Add the Remaining Ingredients. Add the chicken broth, creamed corn, whole corn,ย diced tomatoes, green chiles, and all spices.
showing how to make chicken corn chowder by adding the broth, corn, tomatoes and green chiles.
  • Step 4: Simmer. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
showing how to make chicken corn chowder by simmering the chowder to thicken.
  • Step 5: Add Cheeses. Finally, stir in shredded cheese and cream cheese until wonderfully smooth and creamy.
showing how to make chicken corn chowder by stirring in cream cheese until melted, followed by shredded cheddar and Monterrey Jack cheese until melted.
  • Step 6: Garnish. Garnish individual bowls with toppings such as extra cheese, sour cream, jalapenos, tortilla chips, cilantro, tomatoes, etc.
a ladle of chicken corn chowder recipe showing how creamy it is

Chicken Corn Soup Recipe variations

  • Add Vegetables: You can add traditional vegetables like carrots, potatoes, and celery or anything your heart desires, such as chayote, mushrooms, zucchini, cauliflower, spinach etc.
  • Add Beans: Add black beans or pinto beans.
  • Rice: I love the added texture of rice! You can add any type of cooked rice or uncooked long-grain white rice directly to the soup. Bring to a boil, then reduce heat and simmer on medium-low, stirring occasionally, for 8-12 minutes or until rice is cooked. The cooking time may vary depending on how long it takes to bring your soup to a boil, so I suggest checking the rice occasionally until it is done.
  • Spicy Chicken Corn Soup: Add addition jalapeรฑos, cayenne pepper, chipotle peppers, or hot sauce for a spicier kick.
  • Cheesy Chicken Corn Soup: Stir in additional shredded cheddar or Monterrey cheese for more cheesy comfort.

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:

top view of a ladle of chicken chowder showing how thick and creamy it is with lots of corn

How do I freeze Chicken Corn Chowder?

  1. Follow recipe up to the point of adding cream cheese – do not add cream cheese or cheeses.
  2. Let soup cool completely.
  3. Add the chowder to a freezer-size bag or airtight freezer-safe container.
  4. Push out any excess air, seal, seal and freeze for up to 3 months.
  5. When ready to eat, let the corn chowder thaw in the refrigerator.
  6. Transfer soup to a Dutch oven/soup pot and warm over the stove.
  7. Once warm, stir in cream cheese until melted followed by cheeses until melted.

Chicken and Corn Chowder FAQs

How do I thicken Chicken Corn Chowder?

You can customize the consistency of your Chicken Corn Chowder by adding either heavy cream or additional cream cheese for a creamier soup.ย  For a thicker soup, whisk 1 tablespoon cornstarch with ¼ cup water and add to soup then simmer for 5 minutes.ย  For a thinner soup, add additional milk or chicken broth.

What makes chowder chowder instead of soup?

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.

Why does my corn chowder taste bland?

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 โ€“ even if your chowder is well seasoned, it will still taste bland if there isnโ€™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.

How do you thicken chicken corn chowder?

We achieve such a creamy, thick Chicken Corn Chowder without all the fat by:

-Roux:ย  Making a roux of flour, olive oil and butter then adding chicken broth creates a thick, creamy sauce-like base.ย  ย This eliminates our need to use heavy cream.
-Cornstarch:ย  ย Cornstarch further thickens the Chicken Corn Chowder without having to add extra butter that adding more flour would require
-Cream cheese:ย  Using ⅓ fat cream cheese adds a rich, creamy tanginess without as much fat as heavy cream.
-Creamed corn:ย  ย Creamed corn adds extra body to the corn chowder and the same trick I use in my Skinny Buffalo Chicken Mac and Cheeseย (amazing).ย  The natural creaminess of creamed corn is a life-changing secret ingredient.

Is Chicken Corn Chowder healthy?

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.

Can I use canned corn in Chicken Corn Chowder?

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.

How do I make Chicken Corn Chowder dairy-free?

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.

up close of a bowl of chicken corn chowder showing how creamy it is

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ยฉCarlsbad Cravings by CarlsbadCravings.com

top view of chicken corn chowder recipe being served in a bowl showing how to garnish it with corn, jalapenos and cheese

Fiesta Chicken Corn Chowder

Chicken Corn Chowder is infused with Mexican seasonings, all made in one pot and on your table in less than 30 minutes!ย ย 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!
Servings: 6 -8 servings
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

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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 sautรฉ 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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ยฉCarlsbad Cravingsโ€”Originally posted 12/20/2018, Photo Update 9/25/2024

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68 Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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.

  10. 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!

  11. 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!

  12. 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 ๐Ÿ˜‰

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