Mexican Chicken Corn Chowder
3-4 Boneless Skinless Chicken Breast, cut into 1" pieces
Salt and Pepper to taste
In a Dutch oven add:
3 TBL Butter, melt
Add:
1 Medium Onion Chopped
Chicken Breast - cook until Browned and no longer pink (don't over cook)
Add:
Minced Garlic to taste, cook for 1 Minute.
Add:
2-1/2 Cups Chicken Stock
2 tsp Ground Cumin
Bring to a Boil and reduce heat, cover the pan and simmer for 5 Minutes
Add:
2-1/2 Cups Half and Half or Light Cream
1 Can (14-3/4 Ounces) Cream Corn
2-1/2 Cups Frozen or Fresh Corn
1 Can (7 Ounces) Chopped Green Chili's, undrained
2 TBL Hot Sauce, I used Sriracha Sauce (Add to your taste)
2 Cups Shredded Monterey Jack Cheese
3 Large Potatoes, washed, peeled or unpeeled your choice and cut into bite size pieces
I precooked/boiled the Potatoes in a separate pan for 10 minutes- not fully soft
You can cook the potatoes in with the Chowder, I didn't want to dry out the Chicken.
Stir together, Cover the Pan and cook over low heat for 20-30 minutes, stirring occasionally making sure the
cheese is melted.
Adjust Seasonings if needed
Garnish with Parsley or Cilantro
Serve with Tortilla Chips/bread/rolls/crackers
ENJOY!!!
Recipe adapted from Taste of Home
