Chicken and Corn Chowder - one pot and under 30 minutes is all you need to make this delicious and comforting chowder loaded with chicken and corn.
Author: Joanna Cismaru
1 tbsp olive oil
1 lb chicken breasts, skinless and boneless cubed
3 cloves of garlic, minced
1 medium onion, chopped
1 tsp ground cumin
salt and pepper to taste
2 cups milk *
2 cups chicken broth
1 14 oz can cream-style corn
1 14 oz can of corn kernels
2 green onions, chopped
½ cup Monterey Jack cheese, shredded (optional for topping)
In a large Dutch Oven or soup pot heat the olive oil over medium high heat. Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.
To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels, Sriracha sauce and stir. Simmer for another 10 minutes, stirring occasionally.
Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.
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