Mexican Chicken-Corn Chowder
Equipment
Ingrediënten
Serves 6 / Preparation Time: 20 minutes / Cooking Time: 30 minutes
- 3 tablespoons butter or margarine
- 4 skinned and boned chicken breasts 1½ pounds, cut into bite-size pieces
- 1 small onion chopped
- 2 garlic cloves minced
- 2 cups half-and-half
- 2 cups 8 ounces shredded Monterey Jack cheese
- 2 14¾-ounce cans cream-style corn
- 1 4.5-ounce can chopped green chiles, undrained
- ½ teaspoon hot sauce
- ¼ teaspoon salt
- ½ to 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Garnishes:
- chopped fresh cilantro
- Anaheim chile pepper
Instructies
- In a Dutch oven, melt the butter over medium-high heat.
- Add the chicken pieces, chopped onion, and minced garlic.
- Sauté for 10 minutes.
- Stir in the half-and-half, shredded Monterey Jack cheese, cream-style corn, chopped green chiles, hot sauce, salt, and ground cumin.
- Cook, stirring often, over low heat for 15 minutes.
- Stir in 2 tablespoons of chopped cilantro.
- Garnish with additional chopped cilantro and Anaheim chile pepper if desired.
- Enjoy your Mexican Chicken-Corn Chowder!
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