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Mexican Chicken Corn Chowder Recipe

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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.

Juliann Armbrust
Added: Sunday, November 11, 2007


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

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.




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