Mexican Chicken-Corn Chowder
"This is great on those cold winter nights. We usually serve with cornbread and green salad."
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
2 quarts
ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 4 boneless skinless chicken breast halves, cut into bite-size pieces
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups half-and-half cream
- 2 cups shredded monterey jack cheese
- 2 (15 ounce) cans cream-style corn
- 1 (4 1/2 ounce) can chopped green chilies, undrained
- 1⁄2 teaspoon hot sauce (I use Tabasco)
- 1⁄4 - 1⁄2 teaspoon salt
- 1 teaspoon cumin
- 2 tablespoons chopped fresh cilantro
directions
- Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
- Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
- Stir in 2 tablespoons cilantro.
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Reviews
-
This truly is a great recipe for a cold winter night. The chowder was full of flavor and the creamed corn provided a nice sweetness to it. I used Frank's Red Hot as the hot sauce simply because that's what I had on hand and also added a few shakes of pepper. Excellent! -
Yum!!!! My hubby devoured this! I added a few cooked potatoes to make it stretch. -
We love this chowder! Served with a crusty hunk of french bread, this makes for a cozy dinner on a cold evening. I have some picky eaters, so I omit the cumin, green chilies, but sneak in a dash or two of hot sauce. I also add a bag of fronzen corn because that's the one vegetable we can all agree on. I suggest chopping up the chicken into small bite sizes. Very, very yummy! Thanks. -
Excellent chowder. I added a cup of whole corn for extra texture and used low fat half-and-half to help lower the fat. yummmmm -
This is wonderful, easy and a great way to use leftover chicken. I used pepper jack b/c that's all I had, great way to spice it up.
