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corn chowder

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Ingredients

  • 1 1/2 pounds boneless skinless chicken
  • breasts, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 cubes chicken bouillon
  • 1 cup hot water
  • 3/4 teaspoon ground cumin 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 (14.75 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chiles
  • 1 dash hot pepper sauce
  • 1 tomato, chopped
  • fresh cilantro sprigs, for garnish (optional)

Details

Servings 8

Preparation

Step 1

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

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