Mexican Chicken Corn Chowder
“I like to make this smooth, creamy soup when company comes to visit. Its zippy flavour is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite!” —Susan Garoutte, Georgetown, Texas
| Servings | Cook Time |
| 8servings (2 quarts) | 30minutes |
| Servings |
| 8servings (2 quarts) |
| Cook Time |
| 30minutes |
Ingredients
- 1-1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1/2 cup chopped onion
- 3 tbsp butter
- 1 to 2 garlic cloves minced
- 1 cup hot water
- 2 tsp chicken bouillon granules
- 1/2 to 1 tsp ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack cheese
- 1 can cream-style corn (14-3/4 oz)
- 1 can chopped green chiles undrained (4 oz)
- 1/4 to 1 tsp hot pepper sauce
- 1 medium tomato chopped
- Minced fresh cilantro and fried tortilla strips optional
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Recipe Notes
Nutrition Facts
1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fibre), 28g protein.
