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Thursday, February 9, 2012

Starla's Mexican Chicken Corn Chowder

INGREDIENTS
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tbsp. butter
1 cup hot water
3 tsp. chicken bouillon granules
1/2 to 1 tsp ground cumin
2 cups half&half cream
2 cups (8oz) shredded Monterey Jack cheese
1 can cream-style corn
1 can (4oz) chopped green chilies, undrained
1/4 to 1 tsp. hot pepper sauce
1 medium tomato, chopped
minced fresh cilantro, optional

DIRECTIONS
Brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Add tomato. Sprinkle with cilantro if desired.
Makes 6-8 servings (2 quarts)

-Starla Davis
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