Mexican Chicken Corn Chowder
Ingredients:
- 3 T. butter
- 4 chicken breasts cut into bite size pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 c. half and half
- 2 c. shredded monterey jack cheese
- 2 cans cream style corn
- 1 4 oz. can chopped green chiles, undrained
- 1/2 tsp. hot sauce
- 1/4 tsp. salt
- 1/2 tsp. ground cumin
- 2 T. fresh cilantro
Directions:
Melt butter in a dutch oven over medium-high heat. Add onion, garlic and chicken and saute for 10 minutes. Stir in half and half, cheese, chiles, hot sauce, cumin, corn and salt. Cook over low-heat stirring often for 15 minutes. Stir in cilantro and serve.
Servings: Yields 2 quarts
Submitted By: Laura (L2A)
Original Source: SVDP Family Favorites
Additional Comments:
Tanya Sipes - I love love love this recipe! It is fast and easy! My fiance asks for it at least twice a month! It is great with bread for dipping and needs no other sides! Give it a try!