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Mexican Chicken Corn Chowder Recipe

Mexican Chicken Corn Chowder Recipe



3 tablespoons butter
2 (14 oz) cans cream style corn
4 boneless chicken breasts, cut into small cubes
1 (4.5 oz) can chopped green chopped chiles, undrained
1 small onion, chopped
2 teaspoons minced garlic
1/2 teaspoon hot sauce
2 cups half and half
1/4 teaspoon salt
8 oz shredded Monterey Jack cheese
1/2 teaspoon cumin
2 tablespoons fresh cilantro


Melt butter in Dutch oven and saute chicken, onion and garlic approximately 10 min. Stir in half & half, cheese and next five ingredients. Simmer and stir for 15 min. Stir in 2 tablespoons cilantro and garnish with cilantro, if desired. Makes 2 quarts.

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