Mexican Chicken Corn Chowder


	Mexican Chicken, Corn Chowder


	Mexican chicken corn chowder is boneless chicken breast, onion, garlic, corn, and tomatoes, seasoned with cumin, green chilies, and hot pepper sauce. Chowder is a chicken base thickened with half and half.

	Ingredients -

	1 1/2 pounds boneless, skinless, Chicken Breasts, cut into bite size pieces 1/2 cup chopped Onion 2 cloves Garlic, minced 3 tablespoons Butter 2 Chicken Bouillon Cubes 1 cup Hot Water 1/2 teaspoon Ground Cumin 2 cups Half and Half 2 cups Monterey Jack Cheese, shredded 1 (16 ounces) can Cream-Style Corn 4 ounces canned chopped Green Chiles, undrained 1/4 teaspoon Tabasco Sauce, or to taste 1 medium Tomato, chopped

	Preparation:

	1. Add butter to large stockpot or Dutch oven. 2. Brown chicken, onion and garlic over medium heat. 3. Dissolve bouillon in cup of hot water. Add to chicken. 4. Add cumin. Bring to boil. 5. Reduce heat to low. Cover pot and simmer 5 minutes. 6. Add half and half, cheese, corn, chilies and tabasco. 7. Cook only until cheese is melted. Stir in tomato. 8. Serve hot.

Cooking Tip

Chicken Bouillon Cubes

Chicken bouillon varies in quality and taste. Substitute a cup of high quality prepared chicken broth and achieve a more consistently better chowder.

Monterey Jack Cheese

You could substitute Colby Jack, a variety of Cheddar, or Queso Fresco, a mexican style cheese found locally in most food stores.