"The belly rules the mind."--Spanish Proverb

Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Thomas-Greaves Family
Added: Friday, March 16, 2007


1 1/2 lbs. boneless, skinless chicken breasts
1/2 cup chopped onion
2 garlic cloves, minced
3 T. butter or margarine
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin
2 cups half-and-half cream
2 cups (8oz) shredded Monterey Jack cheese
1-16oz cream-style corn
1-4oz can chopped green chilies, undrained
1 tsp. hot pepper sauce
1 medium tomato, chopped
2 T. chopped cilatro, optional

Cut chicken into bite-size pieces. In a large pot, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pot along with cumin, bring to a boil. Reduce heat; cover and simmer five minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro, if desired.

Number Of Servings:
Number Of Servings:
6-8 (2 quarts)




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