Thursday, March 21, 2013

Mexican Chicken and Corn Chowder

The tell-tale sign of a great tried and true recipe?  The stains and splatters all over the page in the cookbook! 

This is one of our favorites... It's super easy and delicious - 

Mexican Chicken and Corn Chowder

3 T. butter
1 1/2 lbs. chicken breast, cut into bit-size pieces (I use Rotisserie  we like it better and it's easier :) 
1 onion, chopped 
2 T. fresh minced garlic
2 c. half-and-half
2 c. shredded Monterey Jack cheese
2 (14 3/4 oz.) cans cream-style corn
1 (4.5-oz.) can chopped green chilies, undrained
1/2 tsp. hot sauce
1/4 tsp. salt
1 tsp. cumin
2 T. chopped fresh cilantro
Garnishes : chopped fresh cilantro

Melt butter in a large soup pot over medium-high heat; add chicken *, onion and garlic and saute for 10 mins. Stir in half-and-half, cheese, corn, chilies, hot sauce, salt and cumin; cook over low heat, stirring often for 15 minutes. Stir in 2 tablespoons cilantro. Garnish if desired. Yields 2 quarts. 
- The Waldorf A'Story Famoose Recipes

* raw chicken - if using rotisserie chicken, I just saute the onion and garlic for about 10 mins... then throw the already cooked chicken in with everything else.

I hope you will try it and enjoy it... everyone that's eaten this soup has asked for the recipe - it's THAT good!  

Peace Out! Mary Wendy

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