"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mexican Chicken Chowder Recipe

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

Peggy Haynie
Added: Thursday, November 20, 2008


Chicken (to your liking)
1/2 C onion
1-2 garlic cloves, minced
3 tbs butter
2 chicken bouillon cubes
1 C hot water
1 1/2 tsp ground cumin
2 C half and half
2 C Monterey jack cheese
1 can creamed corn
1 can whole kernel corn
1 can green chilies diced, not drained
Fresh cilantro

Cut chicken into bite size pieces and brown along with onion, garlic and butter. Dissolve bouillon in hot water and add to browned chicken mix. Add cumin. Bring to boil. Reduce heat and simmer for 5 minutes. Add cream, cheese, corn and chilies. Simmer until cheese melts.
Garnish with cilantro. For a little extra kick, add Mrs.. Dash's Extra Spicy Seasoning Blend or red pepper flakes.

Personal Notes:
Personal Notes:
You will want to double the recipe it is so good. I don't usually have creamed corn on hand so I have just used 2 cans of regular corn. I also had some leftover cream cheese that I added just to use it up. Yummy is the only word that says it all.




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