Free Recipe Mexican Chicken Corn Chowder
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mexican Chicken Corn Chowder Recipe
1-1/2 lb Boneless skinless chicken
-breasts
1/2 c Chopped onion
2 Cloves garlic, minced
3 tb Butter or margarine
2 Cubes chicken bouillon
1 c Hot water
1 ts Ground cumin
2 c Half and half
2 c Shredded monterey jack
-cheese
1 16 oz can cream-style corn
1 4 oz can chopped green
-chiles, undrained
1 ts Hot pepper sauce
1 md Tomato, chopped
Fresh cilantro, optional
Mexican Chicken Corn Chowder Preparation
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no long pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov ”96 From: The Taillons <taillon@ACCESS.MOUNTAIN.NET> Date: Mon, 30 Dec 1996 20:20:33 -0500
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Mexican Chicken Corn Chowder?
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