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Mexican Chicken and Corn Chowder Recipe

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This recipe for Mexican Chicken and Corn Chowder, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Johnson
Added: Monday, June 11, 2007


3 T. butter of margarine
4 medium chicken breasts, skinned and cubed
1 small onion, chopped
2 gloves garlic, minced
2 cup Half-and-Half
2 cups Montery Jack cheese, shredded
2 cans cream-style corn (15 oz. cans)
1 can chopped green chilies (4.5 oz. can)
1/2 tsp. hot sauce
1/4 tsp. salt
1/2 tsp. cumin (may add more to taste)
2 T. fresh cilantro, chopped

Melt butter in Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute' 10 minutes. Stir in half-and-half, Jack cheese, corn, chilies, hot sauce, cumin, and salt. Cook over low heat, stirring often for 15 minutes. Stir in cilantro.




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