Thursday, April 21, 2011

Cheesy Chicken Corn Chowder

All of this rainy weather makes me want to stay inside, sit by a fire, watch movies and eat my comfort food...soup.  I love soup on cold, wet days and this recipe is one of my favorites.  It would go perfect with Meg's Heavenly Dinner Rolls or tortilla chips.

Cheesy Chicken Corn Chowder
From: Brit
Serves: 8
Prep Time: 20 minutes
Cooking Time: 35 minutes
Print Recipe

1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
1/2 Cup chopped onion
1 clove garlic, minced
3 Tablespoons butter
2 cubes chicken bouillon
1 Cup hot water
3/4 teaspoon ground cumin
2 Cups half-and-half cream
2 Cups shredded Monterey Jack/ Cheddar Cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
6 dashes of hot sauce (Tapatio brand or Tabasco, any of that sort would work)

1.  In a large pot, brown chicken, onion and garlic in butter until chicken is no longer pink.

2.  Dissolve the bouilon in hot water;  Pour into pot, and season with cumin.  Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

3. Stir in cream, cheese, corn, chilies, and hot pepper sauce.  Cook, stirring frequently, until chese is melted.  Garnish with cheese, tomato or cilantro... Enjoy!

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