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Mexican Chicken Corn Chowder
SUBMITTED BY:
Jeanne Jones
PHOTO BY:
apori
"Chowder with pizzazz!"
RECIPE RATING:
Read Reviews
(212)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
35 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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)
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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
Reviewed on Jul. 18, 2003 by
Melissa
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Melissa
Jul. 18, 2003
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.
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11 users found this review helpful
This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as...
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Reviewed on Jan. 25, 2004 by COOKINMACHINE
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COOKINMACHINE
Jan. 25, 2004
This is one of my family's favorite soups as well. I double the recipe and start by making a stock (eliminating the need for boullion) by boiling a whole cut up chicken (bone-in breasts will do as well) in about 4c. water with a couple of tb. salt. After the stock is done, pick the meat from the skin and bones. Start the onions and garlic and just throw in the pulled chicken when the the onions and garlic are about half done. Strain the stock with a colander or like utinsel and add back in a cup instead of the boullion! I add at least 1 or 2 tb. of salt (by taste while cooking) to make up for what is lost by not using boullion. I also double the creamed corn. The soup is thicker, the meat is pulled instead of chunked for a more wonderful texture, and the whole thing has a more homemade feel. An excellent recipe originally or modified!
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10 users found this review helpful
This is one of my family's favorite soups as well. I double the recipe and start by making a...
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Reviewed on Jan. 25, 2006 by
MOLLYSCHMOLLY
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MOLLYSCHMOLLY
Jan. 25, 2006
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!!!
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9 users found this review helpful
This is my favorite soup all year round! It has a great flavor that's not too thick, and can...
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Reviewed on Jan. 28, 2004 by
JDVMD
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JDVMD
Jan. 28, 2004
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.
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8 users found this review helpful
I'm giving this a 5* rating because I loved the flavor. I added extra cumin, chili powder,...
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Reviewed on May 6, 2003 by
LITTLEONE250
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LITTLEONE250
May 6, 2003
this chowder was fantastic!! i added some frozen corn and some cubed potatoes to make it a little heartier, it was great!
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8 users found this review helpful
this chowder was fantastic!! i added some frozen corn and some cubed potatoes to make it a...
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Reviewed on Jan. 10, 2004 by
DREGINEK
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DREGINEK
Jan. 10, 2004
I have made this twice in the last week and both times were wonderful! Nice twist and taste! The first time, I followed the recipe almost to the letter (only using canned diced tomatoes-drained-instead of peeling/cutting). The second time, I added a little more chicken, sauted with 1/2c chopped green bell pepper, used a whole can of chicken broth instead of buillon cubes, some whole corn kernals in addition to the creamed corn and a little more cheese. Wonderful. Everyone in my family loves this and I will continue to make this again and again! Thanks so much Jeanne!
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6 users found this review helpful
I have made this twice in the last week and both times were wonderful! Nice twist and taste!...
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Reviewed on Jan. 25, 2004 by KATIE4998
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KATIE4998
Jan. 25, 2004
This chowder was GREAT. I made a few changes, but the basic recipe is really yummy. Instead of the half and half cream, I used a can of evaporated skim milk (to kind of cut the fat content). I used boneless, skinless chicken thighs, since that was all I had. Also added some frozen corn with the creamed corn & some cubed potatoes and carrots. The carrots gave it a little color and the potatoes I added because a chowder isn't a chowder unless there's potatoes in it! They also thickened it up a little. Finally, I didn't add the cheese into the soup, I served it as a garnish. Overall, a wonderful, filling and comforting dish.
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5 users found this review helpful
This chowder was GREAT. I made a few changes, but the basic recipe is really yummy. Instead of...
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Reviewed on Jan. 25, 2004 by MARYLINDTEACH
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MARYLINDTEACH
Jan. 25, 2004
I thought this rocked...although I skipped tomatoes but ended up using red peppers with the onions. This added nice color...Also, I added an extra can of corn. I liked it more thick. Also make sure you used good spicy pepper jack. Thanks for the great recipe.
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4 users found this review helpful
I thought this rocked...although I skipped tomatoes but ended up using red peppers with the...
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Reviewed on Jan. 19, 2003 by CHEF_STEFF
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CHEF_STEFF
Jan. 19, 2003
Delicious and unbelievably easy! I made this for my family for Christmas Eve, and it was a big hit. I used shredded chicken, chicken broth instead of bouillon, omitted the pepper sauce, and added about a cup of frozen corn kernels, and served it with crushed tortillas and chopped cilantro. I read a lot of reviews that omitted the tomato, but I would say it is necessary for color and a bit of flavor.
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4 users found this review helpful
Delicious and unbelievably easy! I made this for my family for Christmas Eve, and it was a...
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