"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JIM & ELAINE GREGERSON
Added: Thursday, April 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 # boneless, skinless chicken breasts
1/2 C. chopped onion
2 garlic cloves, minced
3 T. butter
1/4 to 1 tsp. hot pepper sauce
2 chicken bouillon cubes
1 C. hot water
1/2 to 1 tsp. cumin
2 C. half and half cream
2 C. shredded Monterey Jack cheese
1 can cream-style corn
1(4 oz) can chopped green chillies, undrained
1 medium tomato, chopped

Directions:
Directions:
Cut chicken into bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon cubes in hot water. Add to the pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chillies and hot pepper sauce. Cook and stir oner low heat until the cheese is melted. Stir in tomato. Serve immediately/ Garnish with Cilantro if desired.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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