Corn Chowder With A Touch Of Tex-Mex Flair




Serve Up A Bowl Of Piping Hot Happiness
I loved it when Aunt Carmen visited the same time that I did. I loved her cooking, I truly do, and it’s the reason why I always felt happy whenever I see her every time I visit my parents.
Other than that, I loved that Aunt Carmen has a youthful disposition. She was only a few years younger than Mom, which meant that she was actually old now too. But she still dressed as if she was middle-aged. She also always maintained her bob, making her look younger than she actually was. Aunt Carmen was the only aunt I could count on to watch fantasy movies with me. So when we caught each other at my parents’ house last time, I invited her to a Harry Potter movie marathon with me.

She knew the characters even though she hadn’t really read the book, and that alone was something “cool” for me. If I asked Mom who Harry was, she would tell me he was one of my childhood friends who had gone astray. So while I set up the movie, Aunt Carmen cooked us our “movie food” which happened to be chowder, the spicier version.

She toned down the heat for me because of my tolerance, but there was still that kick of spiciness that made my mouth burn. It was good burn though. Her chowder was creamy and was very tasty.

I didn’t even notice my bowl was empty until she pointed it out. This Tex-Mex chowder recipe reminded me of Aunt Carmen’s spicy chowder. Find out the secret to this tasty chowder by trying this recipe.


I have a love-hate relationship with anything too spicy, which is why this chowder is on my winners’ list. It’s also creamy and has the right thickness. It smells so divine that you would want to stay in your kitchen for a long time after cooking this. This Tex-Mex chicken and corn chowder becomes anyone’s instant favorite. It has the flavors that will make anyone fall in love with it. I love all the corn and zippy spices! This chowder has such a creamy texture that anyone is sure to fall in love with. My husband and kiddos really enjoy eating this chowder, especially when the weather is cool and crisp. Imagine walking into the house after a hard day at work or school and being greeted by the amazing aroma of this corn chowder cooking on the stove-top. You can even toss this into the slow cooker if you want too.
One spoonful and this chowder recipe will have you wrapped around its creamy fingers.

Ingredients

  • 3 Tbsp Kerrygold butter
  • 4 Tyson chicken breasts, cubed
  • 1 bunch green onions, chopped
  • 2 clove garlic, minced
  • 2 c Borden half and half
  • 2 c shredded Monterey jack cheese
  • 2 can(s) Green Giant cream corn
  • 1 can(s) Old El Paso chopped green chiles, drained, 4 1/2 oz
  • 1/2 tsp Frank’s hot sauce
  • 1/4 tsp Morton salt
  • 1/4 tsp McCormick ground cumin
  • 2 Tbsp chopped cilantro

Instructions

Melt butter in a Dutch oven over medium-high heat; add chicken, onion and garlic. Saute 10 minutes.

Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.

Stir in cilantro and serve.

Print Friendly, PDF & Email