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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexico Chicken Corn Chowder Recipe

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This recipe for Mexico Chicken Corn Chowder is from The Schwab Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds boneless, skinless chicken breasts
1/2 c chopped onion
1-2 garlic cloves, minced
3 T butter or margarine
2 chicken bouillon cubes
1 c hot water
1/2 - 1 t ground cumin
2 c half-and-half
2 c shredded Monterey Jack cheese
1 can (16 ounces) cream style corn
1 can (4 ounces) chopped green chilies, undrained (optional)
1/2 - 1 t hot pepper sauce
1 medium tomato, chopped
Fresh cilantro, for garnish
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 bouillon in hot water; add to pan along with cumin, bring to a boil. Reduce heat, cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately, garnished with cilantro.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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