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Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder, by , is from Westminster Church of God S.A.L.T. Ministry 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!

Pat Calkins


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

Cut chicken into bite-size pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with cumin; bring to a boil; reduce heat; cover and simmer for 5 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 or parsley, if desired.

Number Of Servings:
Number Of Servings:
6-8 servings/ 2 qts.




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