Mexican Chicken Corn Chowder
From: Susan Garoutte, Georgetown, Texas, in Taste of Home Magazine
1 ½ pounds boneless skinless chicken breasts
½ c. chopped onion
1 -2 garlic cloves, minced
3 T. butter or margarine
2 chicken bouillon cubes
1 c. hot water
½ to 1 t. ground cumin
2 cups half and half cream,
2 cups (8oz.) shredded Monterey Jack cheese
1 can (16oz.) cream-style corn
1 can (4oz.) chopped green chilies, undrained
¼ to 1 t. hot pepper sauce
1 med. Tomato, chopped
Fresh cilantro or parsley, optional
Cut chicken into bite-size pieces. In a large pot, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in the 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 the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Serves: 6-8.
