Recipe page
From the soon to be released Breakfast--a self help book. . .
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Mexican Chicken Corn Chowder |
Special Hint |
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1 1/2
lb. boneless chicken breasts |
2 cups half and half 2 cups shredded Monterey Jack cheese 1 can cream style corn 1 4 oz. can chopped green chilies, undrained 1 tsp. hot pepper sauce 1 med. tomato, chopped |
When making soup with cream, try substituting a dry creamer in its place. Combine one cup creamer with 3 cups boiling water and stir until dissolved. Use exactly as measurements call for. Refrigerate remainder to use wherever cream is called for. |
Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat. Cover and simmer for five minutes. Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato and serve immediately.