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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mexican Chicken Corn Chowder Recipe

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This recipe for Mexican Chicken Corn Chowder is from The Miles Family 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 (12 oz.) cans chunk chicken from Costco
1 finely chopped onion
2 tsp. chopped garlic
4 chicken bouillon cubes
1 1/2 cups hot water
1 1/2 tsp. ground cumin
4 cups or 1 quart half and half
4 cups Cheddar cheese
2 (14 oz.) can cream style corn
1 (7 oz.) diced green chilies, undrained
1/2 tsp Tabasco sauce
2 cans petite peeled and sliced tomatoes
Directions:
Directions:
In large pot add the chicken with the water it is packed in.
Use a wire wisk to seperate chunks.
Add finely chopped onion add garlic to pot
Add hot water, bouillon and cumin
Boil then turn down to a simmer for ten minutes
Add half and half, chillies, corn and Tabasco sauce
Cook over medium heat stiring while cheese is melting
Stir in tomatoes.
Number Of Servings:
Number Of Servings:
12 to 15
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe is of course thanks to Monica.

 

 

 

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