Recipe by CQ Klem
An very flavorful Chicken Corn Chowder that is spicy but not too hot! You can mix it up by changing ingredients with what you have on hand. I like using fire roasted tomatoes and fire roasted green chilis because they add an extra dimension! Add red bell peppers instead of green to add even more color. I like to use both! Add hot sauce if you want it spicier.
- 2 chicken bouillon cubes
- 1 cup hot water
- 4 tablespoons butter
- 2 -3 boneless skinless chicken breasts, cut into small bite size pieces
- 1 small onion, chopped
- 2 -3 garlic cloves, diced
- 1⁄4 cup bell pepper, chopped
- 1 teaspoon cumin
- 1⁄2 teaspoon Mexican oregano
- 1 (14 1/2 ounce) can , diced fire roasted tomatoes
- 1 (4 ounce) can , diced fire roasted green chilis
- 2 (14 3/4 ounce) cans creamed corn
- 4 cups frozen corn
- 1 -2 cup water
- 2 cups half-and-half
- 1 cup jalapeno jack cheese, grated
- 1 cup monterey jack cheese, grated
- 1 dash Mexican hot sauce
Directions See How It's Made
- Add the chicken bouillon cubes to the cup of hot water and set aside to melt.
- In a Dutch oven, melt the butter and then add the chicken, onion, galic, and bell pepper. Saute until the chicken is no longer pink.
- Add the cumin and oregano.
- Add the tomatoes and green chilis.
- Add the creamed and frozen corn.
- Add the water with the bouillon cubes, plus add the 1 to 2 cups of additional water depending how brothy you want it. Heat on medium until bubbling. Simmer for 10 minutes.
- Add the half and half and heat to simmer. Do not boil. When the soup is hot, add both cheeses a hand full at a time to melt. Add hot sauce if you want more heat.