Mexican Chicken Corn Chowder Recipe
If you were looking for something different, this Mexican Chicken Corn Chowder recipe is it! You will be ever grateful to the Mexican people for sharing this addictive Mexican Chicken Corn Chowder recipe with the world! It is always prepared with Chicken as the key ingredient. If it is an impressive Side Dish that you require, then this dish is the answer. Do let me know how you've liked my Mexican Chicken Corn Chowder. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1-1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, optional
Directions
Cut chicken into bite-size pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.
