Mexican
Chicken Corn Chowder
Submitted by:
Jeanne
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Prep
Time: approx.
20 Minutes
Cook Time:
approx. 35
Minutes |
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" Chowder
with pizzazz! "
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| Ingredients |
- 1
1/2 pounds boneless skinless chicken
breasts, cut into bite-s
- 1/2 cup chopped
onion
- 1 clove garlic,
minced
- 3 tablespoons butter
- 2 cubes
chicken bouillon
- 1 cup hot
water
- 3/4 teaspoon ground
cumin
- 2 cups half-and-half
- 2 cups shredded
Monterey Jack cheese
- 1 (14.75
ounce) can cream-style corn
- 1 (4
ounce) can diced green chiles
- 1 dash hot
pepper sauce
- 1
tomato, chopped
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| Directions |
| 1 |
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In
a Dutch oven, brown chicken, onion, and garlic in butter until
chicken is no longer pink.
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| 2 |
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Dissolve
the bouillon in hot water. Add to pan along with cumin; bring to
boil. Reduce heat, cover, and simmer for 5 minutes.
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| 3 |
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Add
cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir
over low heat until the cheese is melted. Stir in chopped tomato.
Serve immediately, garnish with cilantro if desired.
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| Makes
6 -8 servings
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Nutrition
at a glance
Servings
Per Recipe: 7 |
amount
per serving |
| Calories |
421 |
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| Protein |
34g |
| Total
Fat |
24g |
| Sodium |
1006mg |
| Cholesterol |
124mg |
| Carbohydrates |
17g |
| Fiber |
1g |
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