0 In Dutch Oven/ Recipes

Mexican Chicken Corn Chowder

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 Chowder

Print Recipe
Serves: 6-8 Cooking Time: 45 minutes

Ingredients

  • 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
  • Cilantro

Instructions

1

In a dutch oven, brown chicken, onion, and garlic in butter until no longer pink.

2

Add stock and cumin and bring to a boil. Reduce heat and cover. Simmer for 5 minutes

3

Stir in cream, cheese, corn, chilies, and hot pepper sauce.

4

Cook and stir over low heat until cheese is melted.

5

Add tomato and cilantro.

Notes

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.

You Might Also Like

No Comments

Leave a Reply