Mexican Chicken Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Chowder with pizzazz! Ingredients:
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces |
1/2 cup chopped onion |
1 clove garlic, minced |
3 tablespoons butter |
2 cubes chicken bouillon |
1 cup hot water |
3/4 teaspoon ground cumin |
2 cups half-and-half cream |
2 cups shredded monterey jack cheese |
1 (14.75 ounce) can cream-style corn |
1 (4 ounce) can diced green chiles |
1 dash hot pepper sauce |
1 tomato, chopped |
fresh cilantro sprigs, for garnish (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; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
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