We love this recipe. Let me repeat. We love this recipe. Enjoy. Credit fore to Susan Garoutte of Georgetown, Texas (magazine recipe).
Mexican Chicken Corn ChowderPrint Recipe
- 1 1/2 Chicken Breasts, cut into small pieces
- 1/2 cup Onions, chopped
- 2 Garlic Cloves
- 3 Tbsp. Butter
- 1 cup Chicken Stock
- 1 tsp. Cumin
- 2 cups Half and Half
- 8 oz. Montery Jack Cheese, shredded
- 1 can Cream Corn
- 1 small can Green Chilies, undrained
- 1/4 tsp. Hot Pepper Sauce
- 1 medium Tomato
In a dutch oven, brown chicken, onion, and garlic in butter until no longer pink.
Add stock and cumin and bring to a boil. Reduce heat and cover. Simmer for 5 minutes
Stir in cream, cheese, corn, chilies, and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Add tomato and cilantro.
Can be easily converted into a pressure cooker recipe. If cooked in pressure cooker, I've added yukon gold potatoes in a steamer basket. Strain the broth and add potatoes. Use an immersion blender to make buttery smooth. Use less milk.