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I love chowder and soups on a cold winter day; they just seem to be great comfort food for me. This Mexican Chicken Corn Chowder is made with chicken breast, Monterey Jack Cheese, cream corn, green chilies, onion, half-and-half cream and other seasoning. Now how good does that sound! Serve this delicious chowder with a slice of homemade bread or a chunk of cornbread. Finish the meal with a bowl of hot peach or apple cobbler with a dip of ice cream or dollop of whipped cream.
Ingredients needed for Mexican Chicken Corn Chowder:
1 ½ pound boneless, skinless chicken breast
½ cup onion, chopped
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
½ to 1 teaspoon cumin, ground
2 cups, 8 ounces, Monterrey Jack Cheese, shredded
1-16 ounce cans cream-style corn
1 medium tomato, chopped
Fresh cilantro or parsley, optional
Directions for making Mexican Chicken Corn Chowder:
Step 1: Cut chicken into bite-size pieces.
Step 2: In a Dutch oven over medium-high heat, brown chicken, onion, and garlic in butter until chicken is no
longer pink.
Step 3: Dissolve the bouillon cubes in 1 cup of hot water.
Step 4: Add dissolved bouillon and cumin; bring to a boil.
Step 5: Reduce heat to simmer, cover and cook for 5 minutes.
Step 6: Add cream, Monterey Jack Cheese, corn, chilies, and hot pepper sauce.
Step 7: Cook and stir over low heat until the cheese is melted.
Step 8: Stir in the tomato.
Step 9: Serve immediately.
Step 10: Garnish with cilantro or parsley if desired.
This recipe serves 6-8 people. Makes 2 quarts.
Tips:
Pork would also be a good replacement for the chicken.
If you do not like spicy, you may leave out hot pepper sauce and cut back on the green chilies.
Warning:
Use caution when ladling hot soup into bowls so the hot soup does not splash up on your hands.
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Drinks & Food 
