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Creamy Mexican Corn Chowder

Creamy Mexican Corn Chowder
  • Meal


  • Cusine



5 Tbsp butter

1 medium yellow onion

1 medium red bell pepper

4 cloves garlic

5 Tbsp all-purpose flour

3 cups whole milk

3 cups low-sodium chicken broth

1 can fire roasted diced tomatoes


1 can mild green chilies

1 1/2 tsp ground cumin

1 1/2 tsp ancho chili powder

Salt and freshly ground black pepper


2 1/2 cups cooked shredded rotisserie chicken

1 1/2 cups shredded cheddar or monterey jack cheese

1/3 cup chopped cilantro

1 avocado


Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes. Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more. While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste. Bring mixture to a light boil stirring frequently. Stir in black beans and warm through. Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.