Mexican Chicken Corn Chowder - Gluten Free

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