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PanyandraMexican chicken corn chowder.jpg
SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru
Serves: 6-8 (2 quarts)
Ingredients
1- ½ lbboneless skinless chicken breasts
½cupchopped onion
1 to 2clovesgarlic, minced
3Tbsbutter
2cubeschicken bouillon
1cup hot water
1tspground cumin
2cuphalf-and-half cream (I used 1c milk and 1c pureed cauliflower)
2cshredded Monterey Jack or Cheddar cheese (I used 4oz MJack)
1can (16 oz.)cream-style corn
1can (16 oz.)regular corn (I used 2 cups frozen corn)
1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen Big Jims)
1tsp+hot pepper sauce
2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes)
Fresh cilantro or parsley, optional
Directions
Cut chicken into small, bite-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer 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 next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately. Garnish with cilantro or parsley if desired
atribusi – Kowé kudu mènèhi krédhit kang patut, mènèhi pranala lisènsi, lan kandha yèn ana owah-owahan. Kowé bisa tumindak sasenengmu, nanging ora teges kang duwé lisènsi njurung lakumu.
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