"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southwestern Corn Chowder Recipe

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This recipe for Southwestern Corn Chowder, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Davis
Added: Thursday, July 16, 2009


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)

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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