Image: Mexican chicken corn chowder

Description: SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru Serves: 6-8 (2 quarts) Ingredients 1- ½ lbboneless skinless chicken breasts ½cupchopped onion 1 to 2clovesgarlic, minced 3Tbsbutter 2cubeschicken bouillon 1cup hot water 1tspground cumin 2cuphalf-and-half cream (I used 1c milk and 1c pureed cauliflower) 2cshredded Monterey Jack or Cheddar cheese (I used 4oz MJack) 1can (16 oz.)cream-style corn 1can (16 oz.)regular corn (I used 2 cups frozen corn) 1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen Big Jims) 1tsp+hot pepper sauce 2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes) Fresh cilantro or parsley, optional Directions Cut chicken into small, bite-sized 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 next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro or parsley if desired
Title: Mexican chicken corn chowder
Credit: Mexican Chicken Corn Chowder
Author: redazadi from Annapolis, USA
Usage Terms: Creative Commons Attribution 2.0
License: CC BY 2.0
License Link: https://creativecommons.org/licenses/by/2.0
Attribution Required?: Yes