Friday, February 18, 2011

Mexican Chicken Corn Chowder

I made this on a cold and icy day last week. It was very good and not too spicy. I think next time I might add half of a chopped jalapeno pepper in with the chicken to add some more spice.

Mexican Chicken Corn Chowder
Woodie taste of home bb

1-1/2 lb. boneless skinless chicken breasts
1/2 Cup chopped onion
1 to 2 garlic cloves minced
3 T butter
1 cup Chicken Broth or 1 cup water and 2 tsp chicken bouillon
1 tsp ground cumin
2 cup half-and-half cream
2 cup (8 oz.) shredded Monterey Jack or Cheddar cheese
1 can (16 oz.) cream-style corn
1 can 16 oz.) regular corn, drained
1 can(4 oz.) chopped green chilies undrained
1 tsp hot pepper sauce (I use more)
2 medium tomatoes chopped--
Fresh cilantro or parsley optional

Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

Add chicken broth to pan along with cumin; bring to a boil. Reduce heat, add half and half and cover and simmer for 5 minutes.

Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro if desired.

No comments:

Post a Comment