"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexican Corn Chowder Recipe

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This recipe for Mexican Corn Chowder, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jimmy/Melissa Lambert
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. boneless, skinless, chicken breasts (4)
1/2 C chopped onion
1 - 2 garlic cloves - minced
3 T butter
2 cubes chicken bouillon
1 C hot water
1/2 - 1 t ground cumin
2 C half-n-half cream
8 oz. shredded Monterrey Jack Cheese
1 (16 oz) can cream style corn
1 (4 oz) can chopped green chilis (undrained)
1/4 t hot pepper sauce

Directions:
Directions:
Cut chicken into bite size pieces. Brown chicken, garlic and onion in butter until no longer pink. Dissolve bouillon in hot water and add to chicken mixture. Add cumin, half-n-half, corn, chilies and pepper sauce. Bring to boil. Reduce heat, cover and simmer 5 min. Add cheese. Simmer until melted.

Personal Notes:
Personal Notes:
Can add water and bouillon cubes to increase recipe.

 

 

 

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