Description
A quick and comforting chowder filled with shredded chicken, corn, and cream, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups chicken broth
- 1 cup diced tomatoes with green chilies
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion, garlic, and bell pepper until softened.
- Stir gently until the onion turns glossy and soft.
- Add the shredded chicken, corn, diced tomatoes, chicken broth, and spices. Fold the ingredients together so they all meet the warm broth. Give the pot a gentle stir to wake the spices.
- Bring to a boil, then reduce to a simmer for about 20 minutes.
- Stir in the heavy cream and heat through, pouring it slowly and watch the color soften.
- Serve hot, garnished with fresh cilantro.
Notes
If you can, use fresh corn in the summer for brighter sweetness. For a lighter version, swap half of the heavy cream for low-fat milk. A squeeze of lime at the end adds freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican