Mexican Chicken Corn Chowder
Source of Recipe
Tammy, Hearts Home
Recipe Introduction
We had this for dinner tonight. It was great! Everyone loved it and it's definitely a keeper in this house! I did adapt it a bit from the original. Here is the adapted recipe although it comes from allrecipes.com. It's a great pantry meal as it uses a lot of canned items. I served it with some crusty rolls. Yum!
List of Ingredients
- 1 1/2 pounds boneless
- skinless chicken breasts, cut into bite-size pieces
- 1 small chopped onion
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 cubes chicken bouillon
- 1 cup hot water
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 can evaporated milk
- 2 cups shredded Monterey Jack or sharp cheddar cheese
- 1 (14.75 ounce) can cream-style corn
- 1 can corn kernels
- 1 dash hot pepper sauce
- 1 cup salsa
- fresh cilantro sprigs, for garnish (optional)
Instructions
- In a Dutch oven, brown chicken, onion, and garlic in
butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch
oven, and season with cumin and chili powder. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in milk, cheese, corn, salsa, and hot pepper
sauce. Cook, stirring frequently, until the cheese is melted. Garnish with cilantro.
Final Comments
Mexican Chicken Corn Chowder
Chowder with pizzazz!
Prep Time: approx. 20 Minutes. Cook
Time: approx. 35 Minutes.
Ready in: approx. 55 Minutes.
Makes 6 to 8 servings.
Printed from Allrecipes, Submitted by Jeanne Jones adapted by Tammy
:)
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