Mexican Chicken Corn Chowder

3 T. butter
2 skinless, boneless chicken breasts halves(or equivalent in chicken thighs which we prefer), cut into bite-size pieces (1 1/2 pounds)
1 small onion, chopped
2 garlci cloves, minced
2 c. half and half
2 c. (8 oz.) shredded monterey jack cheese
2 (14 3/4 oz) cans cream-style corn
1 (4.5 oz) can chopped green chiles, undrained
1/2 t. hot sauce
1/4 t. salt
1/2 to 1 t. ground cumin
2 T. chopped fresh cilantro

Garnish: Anaheim chile peppers, sour cream mixed with lime juice to taste, tortilla chips

1. Melt 3 T. butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes. Stir in 2 c. half and half and next 5 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 T. cilantro. Garnish if desired with roasted strips of Anaheim chiles.

Mary
Southern Living Holidays, 2003

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