Mexican Chicken Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A zippy chowder with Southwestern flair to warm you up on a cold winter's day! Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
1/2 cup onion, chopped |
1 -2 garlic clove, minced |
3 tablespoons butter |
2 chicken bouillon cubes |
1 cup hot water |
1/2-1 teaspoon ground cumin |
2 cups half-and-half cream |
2 cups monterey jack cheese, shredded |
1 (14 3/4 ounce) can cream-style corn |
1 (4 ounce) can green chilies, chopped & undrained |
1/4-1 teaspoon hot pepper sauce |
1 medium tomato, chopped |
fresh cilantro, minced (optional) |
Directions:
1. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water.
3. Add to pan along with cumin; bring to a boil.
4. Reduce heat; cover and simmer for 5 minutes.
5. Add the cream, cheese, corn, chilies and hot pepper sauce.
6. Cook and stir over low heat until the cheese is melted.
7. Stir in tomato.
8. Serve immediately; sprinkle with cilantro if desired.
9. Yield: 6-8 servings (2 quarts).
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