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Mexican Chicken-Corn Chowder presented by Wilde Oaks Guest Suites
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Total preparation time: 1 hour
Serves: 4
Ingredients:
3 boneless chicken breasts cut bite size
1 cup chopped onion
2 cloves garlic, minced
1/3 c. butter
3 cubes chicken boullion
1 and a half c. hot water
1 1/4 tsp. ground cumin
3 c. half and half
3 c. shredded Monterey Jack cheese
2/14.75 oz. cans cream style corn
2/4 oz. cans green chilies
2 dashes hot pepper sauce
2 tomatoes , chopped/or 1 can of Rotel tomatoes
fresh cilantro
Steps:
Brown chicken, onion,garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water; pour into pot, season w/cumin, bring to boil.
Reduce heat to low, cover and simmer for five minutes.
Stir in half and half, cheese, corn, chilies, and hot pepper sauce.
Cook, stirring frequently until cheese is melted. Stir in chopped tomatoes.
Garnish with chopped cilantro. This is SOOOOOOOOOOO good!!
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Wilde Oaks Guest Suites
Albion, Michigan
New England saltbox-style home on wooded country acreage on the edge of town, located about a mile west of Albion College.
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Click here for pictures and information about the inn.
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More Wilde Oaks Guest Suites Recipes:
Chilled Overnight Oats w. Rasperries/Apples/Yogurt
| Twisted Benedict
| Kiwi-Pineapple-Mandarin Orange-Banana Parfait
| Zydeco Soup
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More Recipes
Soups and Stews
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