Creamy Chicken and Sweetcorn Chowder

    55 min

    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.

    586 people made this

    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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    Reviews in English (530)


    This chowder was GREAT. I made a few changes, but the basic recipe is really yummy. Instead of the half and half cream, I used a can of evaporated skim milk (to kind of cut the fat content). I used boneless, skinless chicken thighs, since that was all I had. Also added some frozen corn with the creamed corn & some cubed potatoes and carrots. The carrots gave it a little color and the potatoes I added because a chowder isn't a chowder unless there's potatoes in it! They also thickened it up a little. Finally, I didn't add the cheese into the soup, I served it as a garnish. Overall, a wonderful, filling and comforting dish.  -  17 Dec 2003  (Review from Allrecipes US | Canada)


    This is one of my family's favorite soups as well. I double the recipe and start by making a stock (eliminating the need for boullion) by boiling a whole cut up chicken (bone-in breasts will do as well) in about 4c. water with a couple of tb. salt. After the stock is done, pick the meat from the skin and bones. Start the onions and garlic and just throw in the pulled chicken when the the onions and garlic are about half done. Strain the stock with a colander or like utinsel and add back in a cup instead of the boullion! I add at least 1 or 2 tb. of salt (by taste while cooking) to make up for what is lost by not using boullion. I also double the creamed corn. The soup is thicker, the meat is pulled instead of chunked for a more wonderful texture, and the whole thing has a more homemade feel. An excellent recipe originally or modified!  -  18 Jan 2004  (Review from Allrecipes US | Canada)


    This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as suggested. I also used diced tomatoes with green chilies and I put in some chopped up canned potatoes. I added a little more hot sauce then suggested. I served it with tostada chips and lots of cilantro. My boyfriend is from mexico and he loved it, he said it was excellent and ate atleast 3 bowls for dinner and had some for breakfast the next morning. This is definitely a keeper. The only thing I would add to it next time is some more hot sauce and and maybe some more chilies.  -  07 May 2003  (Review from Allrecipes US | Canada)