Tex-Mex Chicken and Corn Chowder
Blue Ribbon Recipe
This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.
Rating:
★★★★★ 18 votes5
Comments:
Serves:
yeilds 2 quarts
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
3 Tbspbutter
-
4chicken breasts, cubed
-
1 bunchgreen onions, chopped
-
2 clovegarlic, minced
-
2 chalf and half
-
2 cshredded Monterey Jack cheese
-
2 can(s)cream corn (14.75 oz each)
-
1 can(s)chopped green chiles, drained (4 1/2 oz)
-
1/2 tsphot sauce
-
1/4 tspsalt
-
1/4 tspground cumin
-
2 Tbspchopped cilantro
How to Make Tex-Mex Chicken and Corn Chowder
- Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
- Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
- Stir in cilantro and serve.
