A creamy Mexican-style chicken and corn
chowder that's not too spicy.
Mexican Chicken-Corn
Chowder
3 tablespoons butter or margarine
4 skinless, boneless chicken breast halves (1 1/2 pounds), cut
into bite-size pieces
1 small onion, chopped
2 garlic cloves, minced
2 cups half-and-half
2 cups shredded Monterey Jack cheese
2 (14 3/4-ounce) cans cream-style corn
1 (4.5-ounce) can diced green chiles, undrained
1/2 teaspoon green hot sauce
1/4 teaspoon salt
1/2 to 1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Garnishes: chopped fresh cilantro, Anaheim chili
- Melt butter in a Dutch oven over medium-high
heat; add chicken, onion, and garlic, and sauté 10 minutes.
- Stir in next 7 ingredients; cook over
low heat, stirring often, 15 minutes.
- Stir in 2 tablespoons cilantro. Garnish,
if desired.
Makes 6 to 8 servings.
