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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder is from Research Medical Center Pharmacy Dept. 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:  
3 lb. chicken - boneless, skinless & cubed
3/4 C onion
3-4 garlic cloves
6 Tbsp butter (not margarine)
4 chicken bouillon cubes
2 C hot water
1 tsp ground cumin
4 C half & half cream
4 C shredded Monterey Jack Cheese
2 cans cream style corn
2 x 8 oz chopped green chiles (not drained) (I use 2 - 3 x 4 oz)
2 tsp hot pepper sauce (or more to taste)
flour tortillas
Directions:
Directions:
Brown chicken, onion, & garlic in butter.
Dissolve bouillon in hot water and add to above.
Add cumin & simmer for 5 minutes.
Add cream & rest of ingredients except tortillas. Heat until cheese is melted & hot. (do not boil)
Cut flour tortillas into strips and put on cookie sheet. Bake in hot oven at 450 degrees until browned. Put on soup in bowl as being served.

Note: I have also used a deboned rotisserie chickened.

 

 

 

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