Southwestern Chicken Corn Chowder

by admin on December 3, 2014

Source: adapted  from Southern Living

3 tablespoons butter
3-4 cooked chicken breast halves, cut into bite-size pieces or shredded
1 small onion, diced
2 garlic cloves, minced
2 cups half-and-half
2 cups shredded Monterey Jack cheese
2 (14 3/4-ounce) cans cream-style corn
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/2 to 1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Melt butter in a Dutch oven over medium-high heat; add onion, and garlic, and sauté 5-7 minutes. Stir in cooked chicken and the rest of the ingredients, except cilantro. Cook over low heat, stirring often, for about 20 minutes. Stir in the cilantro. Serve warm & garnish with additional cilantro.

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