Description
Chowder with pizzazz!
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
- ½ cup chopped onion
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 cubes chicken bouillon
- 1 cup hot water
- ¾ teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack cheese
- 1 (14.75 ounce) can cream-style corn
- 1 (4 ounce) can diced green chiles
- 1 dash hot pepper sauce
- 1 tomato, chopped
- ¼ bunch fresh cilantro sprigs, for garnish
Instructions
- In a Dutch oven
- brown chicken
- onion
- and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven
- and season with cumin. Bring to a boil. Reduce heat to low
- cover
- and simmer for 5 minutes.
- Stir in cream
- cheese
- corn
- chilies
- and hot pepper sauce. Cook
- stirring frequently
- until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8