Wednesday, October 27, 2010

Mexican Chicken Corn Chowder

I am super excited to try this recipe! Click here to see the original recipe post and photo on The Seven Bum Kitchen.

It's probably no surprise that I will use milk in place of the half-and-half, and I may decrease the cheese depending on how much we have left in the fridge by Tuesday. Here is the copy of the recipe:

1 1/2 lb. chicken breasts

1 1/2 c. chopped onion

1-2 garlic cloves (or 1 tsp. minced)

3 T. butter

2 chicken bullion cubes

1 c. hot water

1 tsp. cumin

2 c. half-and-half

2 c. shredded Monterey-jack cheese

1 can creamed corn

1 can (4 oz.) green chiles, drained

1 med. tomato, chopped

Cut and cube chicken. Brown with onion, garlic, and butter.

In a separate pan, dissolve bullion cubes in hot water. Add cumin, bring to a boil, then reduce heat. Cover and simmer 5 minutes.

In a 3 qt. pan, add bullion mixture, chicken, and rest of ingredients (except tomatoes). Add shredded cheese after all mixed together. Cook and stir until cheese if melted. Add tomatoes.

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