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Mexican Chicken Corn Chowder
This would go well with our 7-up biscuits.
1 lb chicken breast, cut into bite sized cubes 1/2 onion chopped fine 1-2 cloves of minced garlic 3 tbsp butter 1 cup hot water 2 chicken bouillon cubes 1/2 to 1 tsp cumin 2 cups half and half cream 2 cups Monterey Jack cheese, shredded 1 can creamed corn (14 3/4 oz) 1 can green chiles (4 oz) 1 small tomato, chopped
In a large Dutch oven, melt the butter. Add the chicken, onion and garlic. Cook until chicken is no longer pink.
Dissolve bouillon cubes in hot water. Add to the chicken along with the cumin.
Bring to a boil, then reduce the heat and simmer for five minutes with the lid on the pot.
Add in the cream, chiles, corn and cheese and cook over low heat until the cheese has melted.
Stir in the chopped tomato pieces and serve immediately.
*if you want additional heat add a few drops of hot sauce when you add in the cheese, chiles, corn and cream.
Our homemade dinner rolls would go great with this recipe!