133 chicken corn recipes

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

Creamy Southwestern chicken and corn soup made with skim milk, green chiles, and pimentos. A lighter take on cheesy corn chowder that's ready in 40 minutes.

Chicken, Ham Brunswick Stew with Lima Beans and Potatoes recipe

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Mexican chicken wings coated in chili-cumin-oregano oil and dredged in crushed tortilla chips, then baked until golden and crispy. A crunchy, spicy oven-baked wing.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Quick Mexican-style chicken tortilla soup with crispy fried corn tortilla strips, bell peppers, chili powder, and mixed vegetables. A warming, hearty bowl from pantry staples in 40 minutes.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Creamy Aztec corn soup with fresh corn, green chiles, melted Monterey Jack cheese, and oregano, garnished with diced tomato and cilantro. Half pureed, half chunky for the best texture.

Chicken breasts pounded thin and stuffed with a buttery walnut, raisin and bread crumb filling, then baked under a banana, orange liqueur and dark corn syrup glaze. A retro special-occasion dish.

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.

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.

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.

Pastel de choclo is a Chilean corn and meat pie with ground beef, chicken breast, raisins, and olives topped with a cumin-spiced pureed corn crust baked until golden. A South American comfort classic.