Mexican Chicken Chowder Recipes

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Mexican Chicken Chowder Recipes

We’ve all recovered that one sweater in the back of the storeroom that possibly turns out when it’s too cold weather arrives. It’s not especially trendy or stylish, but it’s huge and comfortable and, in particular, warm. What’s more, when the temperature drops down, it’s the sweater you generally go after, the ultimate cold-climate friendly. Well, I always plan differently and looking for some Mexican chicken chowder recipes to enjoy every moment of cold weather. Don’t worry, I will share it with all of you.

The Mexican chicken chowder recipes are intended for those occasions when the main thing matter is defrosting. According to me, shaking off the chills and fulfilling your spirit with a healthy diet is similarly as mouthwatering as a green juice. (Those people who love to enjoy the spring or summer.)

Overview For Mexican Chicken Chowder Recipes

This Mexican chicken chowder recipe is comfort at its simplest and quickest. As a traditional Mexican chicken chowder recipes tend to be a bit laborious. But I make this recipe in the simplest form by using rotisserie chicken which easily available at any meat shop instead of poaching one. So, It takes less time to cook and gets dinner on the table in less than 60 minutes.

Mexican Chicken Chowder Recipes

Mexican Chicken Chowder Recipes

Some Tips For Mexican Chicken Chowder Recipes

Whenever I used any kind of chowder, I constantly finish it off with two things: a bunch of oyster crackers and Tabasco sauce. This creamy Mexican chicken chowder is the same. But as we already mentioned that recipes will suit the cold weather. So, I have decided more comforting by mixing them in garlic butter and tossing them with Parmesan. It’s similar to garnish your chowder with warm, cheesy garlic bread.

Recommendations For Mexican Chicken Chowder Recipes

What may be the best thing about this soup is that it makes bounty and freezes flawlessly. I’d recommend putting a couple of containers aside in the freezer for a cold day. Exactly we don’t know how periodically climate will change in upcoming days. But as a present situation, there are more days to come when you’ll have to require these Mexican chicken chowder recipes to make it as you will need to wear that big, cozy sweater.

Ingredients Of Mexican Chicken Chowder Recipes

Creamy Chicken Chowder

1) ½ cup unsalted butter
2) ¼ cup olive oil
3) ½ cup flour
4) 1 large onion, roughly chopped (about 2 cups)
5) 4 ribs of celery, roughly chopped, celery leaves reserved for serving (about 1 ½ cups)
6) 2-3 carrots, peeled and sliced 1/4 -inch thick (about 1 ½ cups)
7) 2-3 Yukon gold potatoes, about 1 lb., peeled and chopped
8) 1 tablespoon salt
9) 2 teaspoons black pepper
10) 2 cups whole milk
11) 1½ cups heavy cream
12) 1¼ chicken stock
13) 4 cups shredded chicken (about the amount of meat from one rotisserie chicken)
14) 1 cup of frozen corn
15) 1 cup frozen peasHot sauce, to serve (I prefer Tabasco)

Garlic Parmesan Oyster Crackers

1) 2 cups oyster crackers
2) ½ cup finely grated Parmesan
3) 2 tablespoons unsalted butter
4) ¼ teaspoon black pepper
5) 2 cloves garlic, chopped
6) ½ teaspoon salt
7) 2 tablespoons chopped parsley

Method To Cook Mexican Chicken Chowder

1) Heat up the broiler to 350. Putting a sheet pan with parchment paper. Set aside.
2) Heat butter and olive oil over medium temperature in a large oven. When the butter has melted, Add the quantity of flour as we mentioned. Cook, mixing regularly, for 2 minutes. Include the onion, celery, and carrot. Cook, blending regularly until onions start to mellow, around 5 minutes. Include the potatoes and stir to mix. Pour in the milk and cream. stir to mix well to ensure there are no lumps and afterward add the stock. Turn the temperature to high until they bring to a bubble. When bubbly, mix in the shredded chicken. Set the heat to low and let cook, over low temperature, blending once in a while, for 15 minutes. Meanwhile, make the garlic-Parmesan oyster crackers.
3) Put the oyster crackers into a small bowl. Put aside.
4) In a large saute pan melt butter over medium heat. When melted, put the garlic and parsley into the pan. Let cook for a moment or simply fragrant being careful not to brown the garlic. Pour the warm garlic butter over the oyster crackers. Blend to coat them in butter blender. When coated, include the dark pepper, salt, and parmesan cheese. Spread them on to the parchment sheet pan. Bake for 5 to 7 minutes in the oven. Expel from the oven and let cool.
5) The chowder will thicken up after 15 minutes. So, Add in the frozen corn and peas and cook for 5 minutes more.
6) Now, serve the chowder into dish and top with hot sauce, a bunch of garlic parmesan oyster crackers and some tiny chopped celery leaves.


4 Person

Preparation Time

15 min

Cook time

30 min

We hope you will like this Mexican chicken chowder recipe. So, find out more chicken recipes in our site like Jamaican Jerk Chicken Recipes to make your life in good taste. Well, Don’t forget to tell us. What is your best companion for the cold weather? Comment down the below!

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