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"Hunger is the best sauce in the world."--Cervantes

Mexican Chicken and Corn Chowder Recipe

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This recipe for Mexican Chicken and Corn Chowder is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. butter of margarine
4 medium chicken breasts, skinned and cubed
1 small onion, chopped
2 gloves garlic, minced
2 cup Half-and-Half
2 cups Montery Jack cheese, shredded
2 cans cream-style corn (15 oz. cans)
1 can chopped green chilies (4.5 oz. can)
1/2 tsp. hot sauce
1/4 tsp. salt
1/2 tsp. cumin (may add more to taste)
2 T. fresh cilantro, chopped
Directions:
Directions:
Melt butter in Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute' 10 minutes. Stir in half-and-half, Jack cheese, corn, chilies, hot sauce, cumin, and salt. Cook over low heat, stirring often for 15 minutes. Stir in cilantro.

 

 

 

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