Shelly's Recipe

CHICKEN CORN CHOWDER

Category: Chowders

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onions
2 clove garlic, minced
3 tbsp melted butter
2 chicken bouillon cubes
1 cup hot water
3/4 tsp ground cumin
2 cups half-and-half
2 cups shredded Monterey jack cheese
1 can cream style corn
1 (4oz) can chopped green chilies
1/4 to 1 tsp hot pepper sauce
1 medium tomato, chopped

Brown chicken, onion and garlic in a Dutch oven. Dissolve bouillon in water. Add to pan, along with cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add next 5 ingredients. Cook and stir over lo wheat until cheese is melted. Stir in tomato. Serve immediately.