Shelly's Recipe

MEXICANA CHICKEN & CORN CHOWDER

Category: Chowders

1 1/2 lb boneless, skinless chicken-breasts
3 tbsp butter
1/2 cup chopped onion
2 cloves garlic, minced
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
1 cup heavy cream
1 cup whole milk
2 cup (8 oz) shredded Monterey Jack cheese
1 (16 oz) can cream style-corn
1 (4 oz) can chopped green chilies, undrained
1/2 tsp Tabasco pepper sauce
1 med. tomato, chopped
Fresh cilantro for garnish (optional)

Cut chicken into bite size pieces; set aside. Melt butter in a Dutch oven over medium heat. Cook chicken, onion and garlic until chicken is no longer pink. Dissolve bouillon cubes in hot water; stir into chicken/onion mixture. Add cumin and bring to a boil. Lower heat, cover and simmer for 10 minutes. Stir in heavy cream, milk, cheese, corn, chilies, and Tabasco pepper sauce. Cook over low heat, stirring frequently, until cheese is melted. Stir in chopped tomato. Serve garnished with cilantro, if desired. Yields 6 to 8 servings (2 quarts).