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  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

  • 1/2 cup chopped onion

  • 3 tablespoons butter

  • 1 to 2 garlic cloves, minced

  • 1 cup hot water

  •  Mix one heaping tablespoon of Rosemary’s Bone Broth Organic Chicken per 4-6 ounces of hot water or to taste.

  • 1/2 to 1 teaspoon Rosemary’s Cumin Powder

  • 2 cups half-and-half cream

  • 2 cups shredded Monterey Jack cheese

  • 1 can (14-3/4 ounces) cream-style corn

  • 1 can (4 ounces) chopped green chiles, undrained

  • 1/4 to 1 teaspoon Rosemary’s Chili Fiesta Powder

  • 1 medium tomato, chopped

  • Optional: Minced fresh cilantro and fried tortilla strips

Mex Chic Corn Chowder.png

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water,
Rosemary’s Bone Broth Organic Chicken and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.


We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

Always something delicious. ​You can find many of the herbs and spices on our website.

Mexican Chicken Corn Chowder

Just enough spices to warm you up and satisfy your appetite.

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