Easy Holiday Recipe – Mexican Corn Chowder Recipe

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and Price Chopper Supermarkets.

Things are getting COLD here in New York, so I decided to share my favorite soup recipe with you all today.  This is a recipe for Mexican Corn Chowder with Chicken, it actually was my dear friend Lindsays’ recipe that she shared in our church cookbook a few years ago. I made a few changes to it, and voila – here it is!  The perfect Holiday Recipe for this busy time of year!

With the craziness of Christmas seasons there are so many things to do, and fussing over a big slab of meat in the oven is not what I want to be doing on Christmas Day.  This soup is always a crowd pleaser for holiday parties, you can make it ahead so that you can truly enjoy your friends.  It takes about 30 minutes from start to finish and it will be the HIT of your holiday party this year!

The secret ingredient is….Green Giant MexiCorn canned corn!!  It adds the perfect blend of sweet and spice to the chowder!  You can find this right at your local grocery store, I found mine at Price Chopper and it was even on sale – YAY!

Here are the ingredients that you will need to put together this simple holiday recipe:

I usually cook my chicken in the Crockpot the night before.  It is super simple, just cook for 4 hours on high heat with 1/2 cup of water in your Crockpot.  Then shred the chicken and it will be ready for when it’s time to assemble the chowder.

Here is the recipe for this amazing chowder!

Mexican Chicken Corn Chowder Recipe

Ingredients:

• 1 – 1/2 lb of Chicken (Cooked and shredded)
• 1 can Ro-Tel (Original), drained
• 1 can of Diced tomatoes, drained
• 1 can of creamed corn
• 2 cans of Green Giant Mexicorn, drained
• 1 cup of water
• 2 cloves of crushed garlic
• 1 1/2 cups of milk
• 1 tsp cumin
• 1 8 oz brick of shredded Monterey Jack Cheese (for additional spice, you can use Pepperjack Cheese)
• 1/4 cup diced scallions
• Handful of chopped Cilantro
• Salt and Pepper to taste

Directions:

1. Cook Chicken and shred – set aside.
2. Sauté garlic in a small amount of olive oil in heated pan for 1 minute (or until lightly browned).
3. Pour all other ingredients into sauce pan, except the cheese.
4. Add chicken to the pan.
5. Simmer on low/medium heat for 30 minutes.
6. Add cheese and mix until melted.
7. Garnish with extra green onions and cilantro.
8. Serve with topped with sour cream and a side of tortilla chips.

If you want to freeze this recipe, just let it cool and put into a gallon ziploc freezer bag.  Lay flat and freeze on the freezer shelf.  When you want to re-heat it, let it sit out on the counter for 30 minutes and empty contents into your crockpot. Head on low for 2-4 hours to heat up, or if you prefer you can head up right on your stove top!

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and Price Chopper Supermarkets.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!