"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

MEXICAN CHICKEN CORN CHOWDER Recipe

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This recipe for MEXICAN CHICKEN CORN CHOWDER, by , is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  
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Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
2 tablespoons olive oil
1/2 large onion, chopped
1 jalapeno, seeded, deveined, minced
1 pound boneless, skinless chicken breasts (uncooked), chopped
1 red bell pepper, chopped
1/4 cup flour
4 garlic cloves, minced
4 cups low sodium chicken broth, divided
2 tablespoons cornstarch
2 cans (14.75 ounces) cream corn
1 can (15 ounces) kernel corn, drained and rinsed
1 can (14 ounces) diced tomatoes, drained
1 can (4 ounces) mild diced green chilies
2 teaspoons cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
4 ounces cream cheese, softened
8 ounces Mexican cheese blend (or cheddar/monterrey)
Hot sauce to taste

Directions:
Directions:
Melt butter in olive oil over medium high heat in a large dutch oven. Add chicken, onions, and jalapeno. Saute for 3 minutes. Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes. Turn heat to low, and gradually stir in 3 cups chicken broth.

Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth, and add to soup. Stir in corn, tomatoes, chilies, and seasonings. Bring to a boil, and then reduce to a simmer. Cook, uncovered, for 10 minutes, stirring occasionally.

Turn heat to low, and stir in softened cream cheese and Mexican cheese. Stir until completely melted.

 

 

 

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