Mexican Chicken Corn Chowder
Taken from my “Favorites” folder!
Servings 6
INGREDIENTS:
4 tablespoons butter, divided (a little more butter won’t hurt)
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small chopped onion
4 large garlic cloves, minced
1 small jalapeno pepper, seeded and finely chopped (optional)
1 teaspoon ground cumin (can use more)
1 cup chicken broth
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14-3/4 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies, undrained
seasoned salt and fresh ground black pepper
Tabasco sauce, to taste
1 large tomato, chopped
INSTRUCTIONS:———————————
In a Dutch oven brown chicken cubes in 2 tablespoons of butter for about 3 minutes; remove to a plate.
Add in and heat the remaining 2 tablespoons butter over medium-high heat.
Add in onion and jalapeno pepper and cumin; cook for about 3 minutes.
Add in garlic; cook stirring for 2 minutes.
Add in the chicken broth and partially cooked chicken; bring to a boil; reduce heat to low then cover and simmer for about 20-22 minutes..
Stir in the light cream, shredded cheese, corn and chilies; oook and stir over low heat until the cheese is melted.
Season with seasoned salt and black pepper and Tabasco sauce to taste.
Stir in the chopped tomato.
Posted on www.recipezazz.com
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So good!! I used a bit less cheese than called for (about 1-1/2 C) because that is what I had on hand, but it still turned out great. Creamy and delicious. Even my picky husband who doesn’t really like corn went back for seconds. Great recipe! Definitely a keeper.