Email to Judy Smith      

Recipe Categories: Pinksgirl's HOME PAGEAPPETIZERS BREAD FISHandSEAFOOD PASTA POULTRY SALADandDRESSING SOUPSandSTEWS

Mexican Chicken and Corn Chowder




Source of Recipe


All Recipes.com


Recipe Introduction


I've altered the original recipe, and it's even better!
Prep time: approx. 20 minutes
Cook time: approx. 35 minutes
6-8 servings


Recipe Link: http://www.allrecipes.com

List of Ingredients




1-1/2 Lbs boneless, skinless chicken breasts, cut into bite-sized pieces
(I use pre-cooked frozen Southwestern chicken breasts)
1/2 Cup chopped onion
1 clove garlic, minced
3 Tbls butter
2 chicken bouillion cubes
1 Cup hot water
3/4 tsp ground cumin
2 Cups half & half
2 Cups shredded MOnterey Jack cheese
1 14.75 oz can cream-style corn
(I use frozen Jolly Green Giant creamstyle corn, 1 pkg)
1 4 oz can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
** Roasted red pepper, chopped (about 1/4 cup, I just fill up empty chile can)
** 1 small can tomato paste


Recipe



1. If using fresh chicken, brown cut up chicken, onion, and garlic in butter until chicken is no longer pink.(use dutch oven)
If using pre-cooked frozen chicken breasts, thaw, then cut into bite sized pieces. Cook onion and garlic in butter til onion begins to carmelize, then add pre-cooked chicken pieces.

2. Dissolve the bouillion in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover, and simmer for 5 minutes.

3. Add half & half, cheese, corn, chilies, roasted red pepper, tomato paste and hot pepper sauce. Cook and stir over low heat, until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with Cilantro, if desired.

** This is great served with warm flour tortillas or Parker house style rolls.