"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Mexican Chicken Corn Chowder Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Juliann Armbrust
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1 - 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (16-ounce) can cream-style corn
1 (4-ounce) can chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato

Directions:
Directions:
Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat and simmer 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

352W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!