Mexican Chicken Corn Chowder


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!

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