Mexican Chicken Corn Chowder

This is what I like to call a meal-in-a-bowl!  This Mexican chicken corn chowder has everything you need to fill you up: protein, veggies, beans and cheese plus all the fixin’s you could ever want to go on top of the soup.This is a riff on my mom’s version of this recipe, which I believe came from one of her old Taste of Home cookbooks.  She’s been making it for about as long as I can remember; it’s seen us through many an Iowa Hawkeye football tailgate, parties, weeknight dinners and reheated lunches.  She likes to de-fatify it, but it’s against my principles to give you a lower-fat version when there are delicious, full-fat ingredients available.  Just know that she’s made it for a long time with fat-free half-and-half and left out the cheese in the soup (still served on the side), with good results!

For some reason, I don’t classify this chowder as “soup-weather food”, meaning I don’t relegate it to fall and winter only.  It screams fresh, summery and cooling to me…perhaps because it has corn and tomatoes, or because I put copious amounts of sour cream on top.  I say eat what sounds good whenever it sounds good so if that means we’re making soup in June, then let’s do it!

[tasty-recipe id=”36632″]