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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.

Mary Flickner
Added: Monday, August 1, 2005


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

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.

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