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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Southwestern Corn Chowder Recipe

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This recipe for Southwestern Corn Chowder is from The Davis Family and Friends Wedding Cookbook, 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 lb.s boneless chicken breasts, cut into small pieces
1/2 c diced onion
1 clove garlic, minced
3 tbsp. of butter
2 cubes of chicken bouillon
1 c. hot water
1 tsp. ground cumin
1 tsp. ground chili powder
2 c. half-and-half cream
2 c. Monterey Jack cheese (w/or w/o jalapeņos)
1 (14.75 oz) can cream-style corn
1/2 bag of frozen sweet corn
1 (4oz) can diced green chilies
salt and pepper to taste
1 tomato, chopped
Fresh cilantro, shredded cheese, and tortilla chips for garnish (optional)
Directions:
Directions:
Brown chicken, onion, and garlic butter until chicken is on longer pink. Dissolve bouillon in hot water; pour into pot and season with cumin/chili powder. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn and chilies. Cook 15 minutes, stirring frequently. Stir in chopped tomato. Garnish with toppings and serve!
Personal Notes:
Personal Notes:
Tip---substitute canned chicken broth for bouillon and water. Also try adding couple of jalapeņos or some dashes of hot sauce for a little more heat. I also use about 1-2 tbsp. of instant mashed potato mix to thicken...experiment and have fun!!

 

 

 

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