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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican corn Chowder Recipe

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This recipe for Mexican corn Chowder is from Wanda's 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:  
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 3 tablespoons butter
• 1 to 2 garlic cloves, minced
• 1 cup hot water
• 2 teaspoons chicken bouillon granules
• 1/2 to 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Monterey Jack cheese
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chiles, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped
• Optional: Minced fresh cilantro and fried tortilla strips
Directions:
Directions:
Directions
• In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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