Mexican-Inspired Chicken and Corn Chowder Recipe
Good recipes evolve every time you light up the grill. After making this Mexican-inspired chicken and corn chowder countless times, a few smart tweaks transformed an already solid bowl into something extraordinary!We streamlined the prep, leaned into flavour layering with charcoal-grilled chicken, and swapped in fire-roasted tomatoes for instant smokiness. Simmering sweet corn with rich coconut milk naturally thickens the broth, eliminating the need for a flour roux. It is fresh, hearty, naturally gluten-free, and easy to make on any given weeknight.
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Spice-Rubbed Grilled Chicken
- 6-8 boneless skinless chicken thighs (about 18 oz / 510 g)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Chowder Base
- 5 tablespoon olive oil divided
- 1 medium yellow onion diced
- 1 large red bell pepper diced
- 1 large orange or yellow bell pepper diced
- 4 cloves garlic minced
- 3 cups no-salt-added chicken broth (preferably homemade) 710 ml
- 1 can full-fat coconut milk 14 fl oz / 400 ml
- 1 can fire-roasted chopped tomatoes 28 oz / 796 ml
- 3 cups corn kernels from 3 ears fresh corn, or frozen
- 3 jalapeños seeded and finely diced
- 1½ teaspoon ground cumin
- 1½ teaspoon ancho chili powder
- Kosher salt and freshly ground black pepper to taste
- 1 can black beans 15 oz / 398 ml drained and rinsed
- ⅓ cup chopped fresh cilantro
Optional Garnishes
- Freshly grated sharp cheddar cheese
- Diced avocado
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
- Hot sauce
- Tortilla chips
- Sour cream
Instructions
Season the Chicken
- In a small bowl, combine the chili powder, paprika, granulated onion, granulated garlic, salt, and black pepper. Season the chicken thighs evenly on both sides. Set aside.
Sauté the Vegetable Base
- Heat 5 tablespoon of olive oil in a large 6qt stock pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, orange bell pepper, and jalapeños. Cook for 8 to 10 minutes, stirring occasionally, until vegetables soften and onions turn translucent. Add the minced garlic and cook for 1 minute until fragrant.
Build and Simmer the Broth
- Add the chicken broth, coconut milk, fire-roasted tomatoes, corn (if using frozen), cumin, and ancho chili powder. Season with salt and pepper. Bring to a gentle boil, then reduce heat to a steady simmer. Cook uncovered for 30 to 35 minutes, stirring occasionally. The broth will naturally concentrate and thicken as it reduces.
Grill the Chicken (and Fresh Corn)
- While the chowder simmers, preheat a grill or grill pan to medium-high heat. Rub fresh ears of corn with olive oil, optional. Grill the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Grill fresh corn cobs, turning until lightly charred on all sides.
- Transfer chicken to a plate, tent loosely with foil, and rest for 10 minutes before cutting into bite-sized pieces. Slice charred corn kernels off the cob.
Finish the Chowder
- Stir the black beans and charred corn kernels into the simmering chowder and cook for 5 minutes. Add the sliced grilled chicken along with any accumulated juices from the plate. Cook for 2 to 3 minutes until heated through.
- Remove from heat and stir in fresh cilantro. Taste and adjust salt and pepper as needed.
Serve
- Ladle chowder into warm bowls. Serve alongside bowls of sharp cheddar, diced avocado, sliced jalapeños, fresh lime wedges, a dollop of sour cream and tortilla chips for customization.
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Video
Notes
Tips, Substitutions & Variations
Controlling Jalapeño Heat
Adjust the spice level using one of three prep methods:
- Mild Heat: Remove all seeds and inner white membranes
- Medium Heat: Remove seeds, but leave the white membranes intact.
- Spicy Heat: Keep both seeds and white membranes intact.
- This recipe is naturally gluten-free when made with certified gluten-free chicken broth.
- Replace chicken broth with a rich vegetable broth.
- Replace chicken thighs with thick slices of grilled portobello mushrooms, seasoned with the same spice blend.
- Omit cheddar cheese garnish or substitute with a plant-based alternative.
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