A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.

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  • Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.

  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.

  • Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.

Nutrition Facts

392 calories; 10.5 g total fat; 24 mg cholesterol; 1460 mg sodium. 69.7 g carbohydrates; 16.2 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/03/2014
We both liked this with one small change. I didn't care for the entire mixture being pureed...including the chicken so I pureed 1/2 the soup minus the chicken then added the puree back into the chunky corn onions and chicken pieces for a chunky soup. Heated through and this was fine. It did need salt so we added that while eating. i did use homemade chicken stock so that does have less salt than canned. All in all a good and simple recipe. Read More
(3)

Most helpful critical review

Rating: 3 stars
06/30/2014
I used butter instead of oil no cumin or cayenne pepper lime or chicken. I added 3/4 package of Velveeta cheese and milk along with chicken broth and small can of green chilies. It was very tasty and not too spicy. Read More
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/03/2014
We both liked this with one small change. I didn't care for the entire mixture being pureed...including the chicken so I pureed 1/2 the soup minus the chicken then added the puree back into the chunky corn onions and chicken pieces for a chunky soup. Heated through and this was fine. It did need salt so we added that while eating. i did use homemade chicken stock so that does have less salt than canned. All in all a good and simple recipe. Read More
(3)
Rating: 4 stars
04/03/2014
We both liked this with one small change. I didn't care for the entire mixture being pureed...including the chicken so I pureed 1/2 the soup minus the chicken then added the puree back into the chunky corn onions and chicken pieces for a chunky soup. Heated through and this was fine. It did need salt so we added that while eating. i did use homemade chicken stock so that does have less salt than canned. All in all a good and simple recipe. Read More
(3)
Rating: 3 stars
06/30/2014
I used butter instead of oil no cumin or cayenne pepper lime or chicken. I added 3/4 package of Velveeta cheese and milk along with chicken broth and small can of green chilies. It was very tasty and not too spicy. Read More
(1)
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Rating: 4 stars
04/26/2018
This came out well and came together quickly. I added more chicken approximately another 1/2 breast and a thigh. (I used a rotisserie chicken.) I knew my husband wouldn't want the soup pureed plus I didn't feel like doing the extra step. So I used 2 cans cream corn and 1 can whole kernel corn. It worked fine. I didn't have fresh jalapenos so I used a small can of hot diced jalapenos and it was nice and spicy. It was good with the cilantro and sour cream added. Read More