Mexican Chicken-Corn Chowder
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
2 quarts
ingredients
- 44.37 ml butter or 44.37 ml margarine
- 4 boneless skinless chicken breast halves, cut into bite-size pieces
- 1 small onion, chopped
- 2 garlic cloves, minced
- 473.18 ml half-and-half cream
- 473.18 ml shredded monterey jack cheese
- 2 (850.48 g) can cream-style corn
- 127.57 g can chopped green chilies, undrained
- 2.46 ml hot sauce (I use Tabasco)
- 1.23-2.46 ml salt
- 4.92 ml cumin
- 29.58 ml 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
-
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.