Chicken and Corn Chowder Recipe Know the Secret Tips 

This chicken and corn-filled Chicken and Corn Chowder takes less than 30 minutes and one pot. Today, one bowl provides so much home comfort!  

– 1 tablespoon olive oil – 1 pound chicken breasts  – 3 cloves garlic – 1 medium onion – 1 teaspoon ground cumin – ½ teaspoon salt  – ¼ teaspoon pepper – 2 cups milk – 2 cups chicken broth – 14 ounce cream-style corn – 14 ounce corn kernel – 2 tablespoons hot sauce – 2 green onions  – 2 tablespoons fresh cilantro


In a large Dutch oven or soup pot, heat olive oil on medium high. Add the chicken pieces and simmer for 5–7 minutes until cooked through and no longer pink.  


Stir regularly as the garlic and diced onion simmer for 3 more minutes until transparent.  


Add the milk and chicken broth, season with salt, pepper, and cumin, and heat until boiling.  


Stir in the Sriracha sauce, corn kernels, and cream-style corn. Simmer, stirring periodically, for an additional ten minutes.  


Add finely chopped cilantro and green onions as garnish, and if desired, top with cheese before serving.  


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