Ingredients
- 1-1/2 pounds boneless skinless chicken breasts
- 1/2 cup chopped onion
- 1 to 2 garlic cloves, minced
- 3 tablespoons butter or margarine
- 2 chicken bouillon cubes
- 1 cup hot water
- 1/2 to 1 teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 can (16 ounces) cream-style corn
- 1 can (4 ounces) chopped green chilies, undrained
- 1/4 to 1 teaspoon hot pepper sauce
- 1 medium tomato, chopped
- Fresh cilantro or parsley, optional
Directions
Cut chicken into bite-size pieces.In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; garnish with cilantro if desired.
Yield: 6-8 servings (2 quarts).
Back to chowders
copyright 2006 R.Pflughaupt
last updated 02/09/2006
