Easy to make on a busy night or over the holiday season, this Mexican Corn Chowder is packed with flavor and insanely delicious.
This versatile Mexican Corn Chowder makes it easy to adapt and make it your own. Add potatoes and extra veggies and top with chips. How you serve this doesn’t matter; your family will love it.

My recent trip inspired this recipe for Mexican Corn Chowder, which I have shared with Iowa Corn, which sponsored this post. All opinions expressed are my own.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, Iโve curated a list of products I use and love.
For the three years I have attended IACornQuest, I have learned something more. I was overwhelmed with information the first year, but what amazed me was how many things we use in our everyday lives have corn in them. The use of corn starches is insane. I saw bread, granola bars, cereal, and everything with corn. There was a large shelf with all the average home ingredients made with corn, and it still blows my mind.

The second year, what rang home with me was the whole GMO conversation around corn and the agriculture industry.ย Dr. Ruth MacDonald, Ph.D., RD, a professor and Chair of the Department of Food Science and Human Nutrition at Iowa State University, opened my mind to what GMO means and how they affect our bodies and help our environment.

The beauty of this industry is that researchers and farmers constantly strive to improve their systems, utilizing every resource they can to produce the best product efficiently. Many misconceptions exist about corn farming practices, ethanol fuel, and why and how this industry operates.
It’s incredible to think that in the next 10-20 years, we could use more electric cars or run on ethanol fuel. I’m excited to see what this means. I hope that, personally, it is the use of ethanol fuel for myself and my country.
While we use corn in our everyday lives as food, we also use it in our cars, and maybe you didn’t realize thatโI mean, I didn’t.

While in Iowa, we had fantastic food! But I love corn in soups and chowders. Corn adds depth to these types of dishes. I love myย slow cooker potato corn chowder,ย which inspired this dish. I just went with a plain ole’ stovetop this time instead of the slow cooker. And it was easy!
While I may not be as knowledgeable as I would like on corn, I am not just talking about recipes. I am excited because I have a passion for causes for a group of people that inspire me, which is what my blog is aboutโinspiring people.

What is chowder?

Sandra’s Corn Chowder Tips
Ingredients
- Boneless skinless chicken breasts
- Onion
- Garlic
- Green, red, and yellow bell peppers
- Tomato
- Canned diced green chiles
- Canned cream-style corn
- Monterey Jack cheese
- Heavy cream or half-n-half
- Taco Seasoning
- Cumin
- Chicken Broth
- Butter
Pair this With…
Pin to Pinterest.

Mexican Corn Chowder

Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup chopped onion
- 1 clove garlic minced
- 3 tablespoons butter
- 3 cups chicken broth
- 3/4 teaspoon ground cumin
- 1 teaspoon taco seasoning
- 2 cups half-and-half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 14.5 ounce can cream-style corn
- 4 ounces diced green chiles
- 1 tomato chopped
- 1/2 diced red pepper
- 1/2 diced green pepper
- 1/2 diced yellow pepper
Instructions
- In a large soup pot add butter and melt. Add in chicken, onion, and garlic in butter until chicken is completely cooked. The smaller the chunks the quicker it will cook.ย *If you want to avoid doing raw chicken. Just add butter, onion, and garlic to the pot and cook until onion is tender then add 2 cups of cooked chicken breast shredded or cubed, I like to use a rotisserie chicken.
- Add in chicken broth and seasonings. Allow the soup to come to a boil, then add in peppers, corn, and chiles. Bring back to a boil, then reduce heat to medium-low.ย And simmer for 5-10 minutes, allowing it to thicken up.
- Stir in half and half (or heavy cream),ย diced tomato and cheese.ย
- Continue to cook, stirring often, for about 15 -20 minutes.
- Remove from heat, allow to cool 5 minutes. Serve with chopped cilantro, tortilla strips and even sour cream, yum!
Notes


Ah the SPEEDWAY! I need to go back lol. This chowdah def looks amazing.
Thanks, enjoy!
Forget pumpkin season, it is soup season at my house! As soon as temps drop, I want soup! This is going on the menu!
Definitely agree! Thank you, enjoy!
This corn chowder looks AMAZING! Saving!
Thanks!
All that is associated with corn, I adore. Great recipe. I like all the ingredients in it. This is perfect for me. thank you.
I hope you enjoy!
Yum! So flavorful and comforting!
Thank you!
I love a good corn recipe! I cannot wait to try this chowder!
Hope you enjoy!