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Prep 20 mins
Cook 30 mins
This is great on those cold winter nights. We usually serve with cornbread and green salad.
Make and share this Mexican Chicken-Corn Chowder recipe from Food.com.
- 3 tablespoons butter or 3 tablespoons margarine
- 4 boneless skinless chicken breast halves, cut into bite-size pieces
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups half-and-half cream
- 2 cups shredded monterey jack cheese
- 2 (15 ounce) cans cream-style corn
- 1 (4 1/2 ounce) canchopped green chilies, undrained
- 1⁄2 teaspoon hot sauce (I use Tabasco)
- 1⁄4-1⁄2 teaspoon salt
- 1 teaspoon cumin
- 2 tablespoons chopped fresh cilantro
- Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
- Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
- Stir in 2 tablespoons cilantro.
This truly is a great recipe for a cold winter night. The chowder was full of flavor and the creamed corn provided a nice sweetness to it. I used Frank's Red Hot as the hot sauce simply because that's what I had on hand and also added a few shakes of pepper. Excellent!
Yum!!!! My hubby devoured this! I added a few cooked potatoes to make it stretch.
We love this chowder! Served with a crusty hunk of french bread, this makes for a cozy dinner on a cold evening. I have some picky eaters, so I omit the cumin, green chilies, but sneak in a dash or two of hot sauce. I also add a bag of fronzen corn because that's the one vegetable we can all agree on. I suggest chopping up the chicken into small bite sizes. Very, very yummy! Thanks.