Mexican Chicken Corn Chowder
Source of Recipe
Allrecipes, Submitted by Jeanne Jones
Recipe Introduction
Chowder with Pizzazz!
List of 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)
Recipe
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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