"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Powell
Added: Sunday, January 20, 2008


1-1/2 Lbs. Chicken Breasts, boneless, skinless cubed, small
1 Onion, chopped (about 1 cup)
2 Cloves Garlic, minced
3 Tbsp. Butter
2 Cubes Chicken Bouillon
1 Cup Water
1 Tsp. Ground Cumin
2 Cups Half and Half
2-3 Cups Cheese, shredded (Monterey Jack, Cheddar, or Mexican Blend)
1 Can Cream-style Corn
1 Can Green Chilies, chopped (undrained)
Toppings: (optional)
Fresh Cilantro, chopped
Green Onions, chopped
Olives, sliced
Corn Chips
Avocado, cubed

In a heavy soup pot brown chicken, onion, garlic in butter until the chicken is no longer pink. Add bouillon cubes, water, and cumin to the chicken mixture and bring to a boil. There is no heat in this soup. If you want to add a little heat now is
the time to add some chili powder or Tabasco sauce or whatever your favorite heat is. Reduce heat, cover and simmer for at least 5 minutes. You can simmer this soup at this stage for as long as you need. Add half and half, cheese, green chilies and corn, (I like to add about 1/2 cup of whole frozen corn also, I like the crunch). Cook this over low heat stirring constantly until the cheese is melted. Do not let the soup come to a boil at this point or you will break the sauce and it will turn grainy instead of creamy. Serve with your favorite toppings. Those above are my favorite. Makes about 2 quarts of soup.




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