Pressure Cooker Chicken and Mexican Corn Chowder
- 1 pound boneless, skinless chicken breast
- 1 teaspoon minced garlic
- 1 cup chicken stock
- 2 (15 ounce) cans cream-style corn
- 1 (15 ounce) can fire-roasted corn
- 1 (4 ounce) can diced fire-roasted green chiles
- 2 teaspoons chili powder, plus more for topping
- 1 teaspoon ground cumin
- 2 cups shredded Monterey Jack cheese
- 2 cups half-and-half
- salt and freshly ground black pepper to taste
- optional toppings: grated Parmesan cheese, chopped fresh cilantro, chili powder, fresh squeezed lime juice
- Stir chicken, cream-style corn, fire-roasted corn, chicken stock, green chiles, chili powder, cumin, and garlic together in the pot of a pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Remove chicken to a cutting board and shred with two forks. Return shredded chicken to pot and stir into the liquid.
- Stir half-and-half and cheese with the chicken mixture; season with salt and pepper. Cook chicken mixture until cheese is melted, 2 to 3 minutes.
- Ladle chowder into bowls; top with Parmesan cheese, cilantro, chili powder, and lime juice as desired.
Serve with a big bowl of tortilla chips and freshly made guacamole.
What others are saying
Melissa P says:
This chicken and corn chowder was really good. It reminded me a lot of Mexican street corn. The recipe makes a nice big batch to, so I was eating it for days.
Garcia B says:
Used heavy cream instead of half and half, don’t mind the extra calories! This chowder was delicious. Added some crushed tortilla chips to my bowl.
Erin Hudson says:
I am a huge chowder fan so this was right up my alley. I changed out the chicken breast for chicken thighs and used grilled corn removed from the cobs instead of cream style corn.
Barbara Rasse says:
This was yummy! With the addition of cilantro and lime, my whole family said it tasted like chicken tortilla soup, but on the sweeter and creamier side. I used chicken thighs, and there was plenty of soup for our family of five. (FYI, if you’ve struggled to find a good creamed-style corn, Del Monte is a good pick.)
Shelly Odendahl says:
This was amazing! My husband loved this and couldn’t stop raving about it. Easy to make and delicious!!
Nik Schmold says:
YUMMY! I added a little liquid smoke, red pepper and onion, used half the cheese and cream quantity and finished mine with some Valentina hot sauce at serving. I realize I tinkered with the recipe but the base recipe allows room for a little creativity. Totally delish!