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A long lost recipe that I am so glad I found the other day. My Mom had this soup at a luncheon once and got the recipe and we’ve been making it ever since, well probably not for a few years, but its back and I am happy. This recipe is super easy and quick to make. The hardest part is pureeing the corn, but if you have a stick blender it couldn’t be easier.
Now lets talk taste, this recipe is jammed packed full of flavor corn, chilies, brothy and creamy, yum!. I used my Sticky Chicken recipe and dripping and that always adds a extra depth of flavor, just be sure to taste before adding any extra salt or pepper. On forth to the chowder!
Ingredients: 2 16oz. bags frozen corn, 3 cups Chicken broth (drippings from sticky chicken),¼ c. butter, 4 cups milk, 3-4 cloves garlic, minced, 1 tsp salt & pepper, 2 tsp dried oregano, 2 cans green chilies, diced, 3 cups cooked chicken, diced or shredded (I used sticky Chicken), 2 cups grated Monterey Jack cheese, 1/2 tsp baking soda
There is a slightly unusual ingredient in this chowder; baking soda. It’s added at the very end to prevent curdling of the melted cheese.
My favorite Sticky chicken and drippings, I had about 2 1/2 cups so I just added 1/2 cup of water
If you are using a stick blender add the corn
and chicken broth to a large stock pot. If you don’t have a stick blender, use your blender or food processor to puree.
Puree the corn, I like to leave a few chunks, but puree how you prefer, smooth, chunky, whatever.
Then over medium high heat melt 4 T of butter into the corn mixture and cook about 5 minutes, stirring to keep from sticking.
Then go ahead and mince up the garlic
Then add the milk, I used 2 cups whole milk and 2 cups fat free, no reason other than its just what I had.
minced garlic
oregano
salt
*be sure to taste first before seasoning if using the sticky chicken drippings.
and pepper
Mix well and bring to a boil.
then add in the canned chilies
and shredded chicken, reduce the heat and simmer for about 5 minutes.
Then remove the stock pot from heat and add the grated cheese
and the baking soda, quickly stir until cheese is melted.
The baking soda will prevent the cheese from curdling. Amazing!
Serve with pico de gallo and tortilla chips.
This is how I love to eat it.
Yum!
Print This RecipeChicken Corn Chowder
2 bags frozen corn
3 cups Chicken broth (drippings from sticky chicken)
¼ c. butter
4 cups milk
3-4 cloves garlic, minced
1 tsp salt & pepper
2 tsp dried oregano
2 cans green chilies, diced
3 cups cooked chicken, diced or shredded (I used sticky Chicken)
2 cups grated Monterey Jack cheese
1/2 tsp baking soda
Combine corn and chicken broth puree using a stick blender or food processor.
In a large soup pot, combine butter & corn mixture and simmer slowly 5 minutes, stirring to keep from sticking.
Add milk, garlic, oregano, salt & pepper and bring to boil.
Reduce heat, add chilies and chicken, simmer 5 minutes.
Remove from heat and add cheese and baking soda to prevent curdling. Stir until melted.
Serve with chopped tomatoes & tortilla chips.
Hint: Easy to double and freeze.
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{ 18 comments… read them below or add one }
Looks as good as it tasted last night!! Thanks again for supper.
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Wow … that looks super tasty. When is it my turn to come for dinner?
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Ok. THAT looks fantastic!!
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that looks dee-lish!! Definitely need to add to my menu!
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I can’t wait to try this! Looks right down our alley.
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That looks SO delicious! My word! I wonder how it would do in a crockpot…
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I love making traditional new england corn chowder; this looks like it might put mine to shame! I love the southwestern flare- looks absolutely wonderful.
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This sounds absolutely delicious! I made your Texas Lasagna the other day (again) and we enjoyed it so much. I guess I’ve been craving Tex-Mex lately. I’ll try this recipe next.
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That looks A.Mazing! YUMO, thanks for the share.
Have a great day!
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I had a pretty good Mexican corn chowder recipe posted last week. Then I saw yours today and WOW!! Your recipe looks even better. Can’t wait to try your version. Thanks for linking your post to Tempt My Tummy Tuesday.
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This looks so yummy and comforting.
As usual, I love your pictures!
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This looks fantastic!!
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How great this looks!
Happy Foodie Friday…
XO,
Sheila
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That looks delicious! I’m going to have to add this to my recipes to try. I’ve been meaning to come back by here and tell you how much we LOVED your baked cabbage recipe. I’ll be making it many more times – it was soooo good!!!
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This sounds delicious – can’t wait to give it a try!
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YummO! Great tutorial!!
ButterYum
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Mont Jack is the BEST melted in soups! Thanks for linking up to Finer Things Friday.
Katie
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This recipe looks amazing! I love corn chowder and have a recipe that I normally use. I may have to try this one to compare! (I don’t use cheese in mine, but may try it!)
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