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Mexican Corn Chowder Recipe

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This recipe for Mexican Corn Chowder is from The Hastings 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 lbs. boneless, skinless, chicken breasts (4)
1/2 C chopped onion
1 - 2 garlic cloves - minced
3 T butter
2 cubes chicken bouillon
1 C hot water
1/2 - 1 t ground cumin
2 C half-n-half cream
8 oz. shredded Monterrey Jack Cheese
1 (16 oz) can cream style corn
1 (4 oz) can chopped green chilis (undrained)
1/4 t hot pepper sauce
Directions:
Directions:
Cut chicken into bite size pieces. Brown chicken, garlic and onion in butter until no longer pink. Dissolve bouillon in hot water and add to chicken mixture. Add cumin, half-n-half, corn, chilies and pepper sauce. Bring to boil. Reduce heat, cover and simmer 5 min. Add cheese. Simmer until melted.
Personal Notes:
Personal Notes:
Can add water and bouillon cubes to increase recipe.

 

 

 

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