Creamy Chicken and Sweetcorn Chowder

Creamy Chicken and Sweetcorn Chowder


585 people made this

About this recipe: This Mexican inspired soup is hearty and delicious. Chicken is simmered with creamed style corn, cheese and seasonings in a creamy chicken stock. Perfect with fresh crusty bread.

Jeanne Jones

Serves: 8 

  • 675g boneless skinless chicken breasts, cut into bite-size pieces
  • 80g chopped onion
  • 1 clove garlic, finely chopped
  • 50g butter
  • 2 cubes chicken stock
  • 250ml hot water
  • 3/4 teaspoon ground cumin
  • 500ml single cream
  • 225g grated Cheddar cheese
  • 420g tinned creamed style corn
  • 1 (130g) tin diced green chillies
  • 1 dash hot pepper sauce
  • 1 tomato, chopped
  • 1/4 bunch fresh coriander sprigs, for garnish

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink.
  2. Dissolve the stock cubes in hot water; Pour into saucepan and season with cumin. Bring to the boil. Reduce heat to low, cover and simmer for 5 minutes.
  3. Stir in cream, cheese, creamed style corn, chillies and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with coriander.


Tinned diced green chillies can be purchased online. Alternatively, you can fresh chillies to taste.

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