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 Â˝ pound boneless, skinless chicken breast
Â˝ cup onion, chopped
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
Â˝ 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
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.
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.
Use caution when ladling hot soup into bowls so the hot soup does not splash up on your hands.