Thursday, December 9, 2010

Mexican Chicken Corn Chowder

I know we have already posted a few corn chowder recipes but this is not your typical corn chowder. It is a definite favorite at our house! 

*adapted from Favorites

1 1/2 lbs. chicken, cooked and cut in small pieces
1/2 c. chopped onion
2 Tbs. butter
1-2 cloves garlic, minced
1 tsp. cumin
1 c. hot water
2 chicken bouillon cubes
2 c. half & half (can use 1 c. fat free to save calories)
2 cups shredded Monterey & Colby Jack cheese 
1 (15 oz) can creamed corn
1 (15 oz) can petite diced tomatoes, drained
1 (4 oz) can green chilies 
1/4-1/2 tsp. hot sauce (we like Chalula)  
fresh cilantro for garnish, if desired

In large pot saute chicken, onion and garlic in butter until onion is soft. Dissolve bouillon cubes in 1 c. hot water. Add to pot along with cumin; bring to a boil. Reduce heat, cover and simmer 5 minutes. Add half&half, cheese, corn, chilies and hot sauce. Cook while stirring over low heat until the cheese is melted. Stir in tomatoes and serve. Top with cilantro, if desired.

***looks like great minds think alike because Alli and I both posted this today :) My version is a little different than the one she posted so we will leave them both on. Try one way, or try them both (either way it is yummy!!!) 

No comments:

Related Posts Plugin for WordPress, Blogger...