Sunday, October 11, 2009

Mexican Chicken Corn Chowder

Submitted by Michelle Hilliar
from Taste of Home Magazine Oct.95

1 1/2 lbs. Bonless skinless chicken
1 cup shredded Monterrey Jack Cheese
1/2 cup chopped onion
1 cup shredded Pepper Jack Cheese
1-2 cloves minced garlic
1-16oz can cream-style corn
3 T butter
1-4oz can diced green chilies
2 chicken bouillon cubes
1 large tomato chopped
1 cup hot water 
1 tsp ground cumin
2 cups half &half

Cut chicken into bite-sized pieces. (or used canned chicken) Brown chicken, onion and garlic in butter. Dissolve bouillon in hot water and add to chicken with cumin. Reduce heat, cover, simmer 5 min. Add half & half, cheeses, corn and chilis. Heat and stir till cheese melts. Add tomato and serve immediately. (May use canned diced tomatoes, well drained.)

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