Mexican Chicken Corn Chowder

SUBMITTED BY: Jeanne Jones PHOTO BY: MILKLISSA79

"Chowder with pizzazz!"

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

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INGREDIENTS

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
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 cream
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
fresh cilantro sprigs, for garnish (optional)

READ REVIEWS (222)

DIRECTIONS

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 28, 2004 by JDVMD

I'm giving this a 5* rating because I loved the flavor. I added extra cumin, chili powder, cilantro while cooking and two cans of each ingredient instead of one. Also used heavy whipping cream instead of half and half. Let this reduce and it became a nice thick chowder. This is a chowder and not a soup so expect it to be thicker. Also used shredded chedder and monterrey jack cheese instead of just the monterrey jack. Cannot wait for my husband to try it.

8 users found this review helpful

Reviewed on Jan. 25, 2006 by MOLLYSCHMOLLY

This is my favorite soup all year round! It has a great flavor that's not too thick, and can be spiced up or left not-so-hot. I use a large can of chicken broth in place of the water & boullion (by suggestion of my Grandma) and leave the tomatoes out sometimes (depending on who is being served). HIGHLY RECOMMEND!!!

6 users found this review helpful

Reviewed on Jul. 18, 2003 by Melissa

This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as suggested. I also used diced tomatoes with green chilies and I put in some chopped up canned potatoes. I added a little more hot sauce then suggested. I served it with tostada chips and lots of cilantro. My boyfriend is from mexico and he loved it, he said it was excellent and ate atleast 3 bowls for dinner and had some for breakfast the next morning. This is definitely a keeper. The only thing I would add to it next time is some more hot sauce and and maybe some more chilies.

6 users found this review helpful

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