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Mexican Chicken-Corn Chowder Recipe

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This recipe for Mexican Chicken-Corn Chowder, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Self
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. butter
4 skinned and boned chicken breast halves, cut into bite-sized pieces (appr. 1 1/2 lbs)
1 small onion, chopped
2 garlic cloves, minced
2 c. half-and-half
2 c. shredded Monterey Jack cheese
2 *(15 oz.) cans cream-style corn
1 (4.5 oz.) can chopped green chilies, undrained
1/2 tsp. hot sauce (Tobasco)
1/4 tsp. salt
1/2 to 1 tsp. ground cumin (I use 1 tsp)
2 tbsp. chopped fresh cilantro (I use dried)

Directions:
Directions:
Melt butter in a Dutch oven over a medium heat; add chicken, onion and garlic. Saute for 10 minutes or until onions are clear. Reduce heat to low. Add remainder of ingredients and cook over a low heat for 45 minutes or until chicken is done. Stir often.

Number Of Servings:
Number Of Servings:
2 quarts

 

 

 

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