RCI-MT.006.1252.001

Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1½ pounds chicken breasts (no skin, no bone); ½ cup chopped onion; 2 cloves garlic — minced; 3 tablespoons butter or margarine; 2 unit chicken bouillon cubes; 1 cup hot water; ½ teaspoon ground cumin; 2 cups half and half — or light cream; 2 cups Monterey jack cheese — shredded; 16 ounces cream-style corn; 4 ounces canned chopped green chiles — undrained; ¼ teaspoon hot pepper sauce — or to taste; 1 medium tomato — chopped

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Yield: about 8 ser

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

chicken breasts
no skin, no bone
1½ pounds
chopped onion
½ cup
garlic — minced
2 cloves
butter or margarine
3 tablespoons
chicken bouillon cubes
2 unit
hot water
1 cup
ground cumin
½ teaspoon
half and half — or light cream
2 cups
Monterey jack cheese — shredded
2 cups
cream-style corn
16 ounces
canned chopped green chiles — undrained
4 ounces
hot pepper sauce — or to taste
¼ teaspoon
tomato — chopped
1 medium

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Mexican Chicken Corn Chowder

Ingredients

Method

What Makes This Variant Distinct