"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mexico Chicken Corn Chowder Recipe

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

Contributor:  
Contributor:  
Mary Flickner
Added: Monday, August 1, 2005

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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