Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts, skinless and boneless, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cups milk
- 2 cups low sodium chicken broth
- 14 ounces cream-style corn (1 can)
- 14 ounces corn kernels (1 can)
- 2 tablespoons hot sauce (such as Sriracha)
For Garnish
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- ½ cup Monterey Jack cheese, shredded (optional for topping)
Instructions
- Cook the chicken: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the cubed chicken breasts and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Sauté the aromatics: Add the minced garlic and chopped onion to the pot with the chicken. Cook for another 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Simmer the chowder: Season with ground cumin, salt, and pepper. Pour in the milk and low sodium chicken broth, then bring the mixture to a boil. Stir in the cream-style corn, corn kernels, and hot sauce. Reduce heat to a simmer and cook for an additional 10 minutes, stirring occasionally to blend flavors.
- Garnish and serve: Remove from heat and ladle the chowder into bowls. Garnish each serving with chopped green onions, fresh cilantro, and, if desired, a sprinkle of shredded Monterey Jack cheese. Serve warm and enjoy.
Notes
- You can adjust the amount of hot sauce to your preferred spice level or omit it for a milder chowder.
- For a thicker chowder, reduce the amount of chicken broth or simmer uncovered for a few extra minutes.
- Substitute milk with half-and-half or cream for a richer chowder.
- This chowder stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Use fresh corn instead of canned if available for a fresher taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
