576 chicken corn recipes

Crunchy nacho cheese chips layered with shredded chicken, corn, melted cheese, and a creamy soup sauce baked until bubbly. This crowd-pleasing casserole is pure weeknight comfort food.

Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Glossy stir-fried chicken wings marinated in soy and dark corn syrup, then simmered with fresh ginger, mushrooms, bamboo shoots, and a splash of dry sherry. Sticky, savory, and finger-licking good.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

If you're looking for a quick and simple dinner, this succulent dish is perfect for your constantly moving lifestyle.

Mexican pheasant casserole layered with corn tortilla strips, two cheeses, sour cream, salsa, and cream-of soups. A hearty hunter's dish for using up wild bird.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

Chicken and lima bean casserole baked in a creamy celery soup sauce with carrots, onions, and Worcestershire. A hearty one-dish dinner with tender vegetables and golden browned chicken pieces.

Cuban ajiaco chicken stew with yucca, corn on the cob, milk, paprika, and cayenne, finished with fresh lime juice. A creamy, hearty one-pot Caribbean comfort dish.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

A from-scratch double-crust chicken pot pie packed with potatoes, peas, corn, and carrots in a light thyme-scented milk gravy. No canned soup, just real chicken and garden vegetables under a flaky golden crust.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.