About the Recipe
Spicy corn chowder
Ingredients
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 to 2 garlic cloves, minced
• 3 tablespoons butter
• 1 cup hot water
• 2 teaspoons chicken base
• 1/2 to 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups (8oz.) Monterey Jack cheese (Pepper Jack give it more kick!)
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chilies, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped (or one can of Rotel tomatoes)
• Minced fresh cilantro, optional
Preparation
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Add the water, bouillon and cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until the cheese is melted; add tomato.
Sprinkle with cilantro if desired.