We have been using this recipe for about a year now and it never fails us. It is a creamy, spicy chowder that everyone loves! It’s quite hearty too with potatoes, chicken and corn. You can also add some carrots to the mix. It also reheats well. Hope you’re family enjoys this chowder during this cold, wet season!
Ingredients
2 large boneless, skinless chicken breasts
1/2 cup chopped onion (red or yellow)
1 clove garlic minced (we use 2)
3 tablespoons butter
3 1/2 cups water
1-2 tsp ground cumin
1 cup heavy cream
1 cup half & half
2 cups shredded mexican blend cheese
1 4 ounce can diced green chiles, drained
2 cans cream style corn
1 dash hot pepper sauce (more or less, depending on your liking)
Poultry Seasoning
1 chicken bouillon cube
2 – 3 potatoes cubed (optional)
salt
pepper
Directions
Put 1 1/2 cups water in skillet along with 3 tablespoons butter. Put the chicken breasts, onion, and garlic in the pan, then season heavily with poultry seasoning (I used Montreal Seasoning). Cover and cook through on medium heat. Remove from heat when done, reserve liquid, and shred the chicken.
Transfer the reserved liquid to your stock pot. Add two cups of water, one chicken bouillon cube and potatoes. Bring to a boil and cook until the potatoes are tender. If you want to add carrots, add them at the same time as the potatoes.
Add the shredded chicken, creamed corn, chiles, cumin, and hot sauce. Salt and pepper to your liking. (We like to add a little crushed red pepper.) Once everything is heated through, stir in the cream, half & half, and cheese.
Adapted From: http://allrecipes.com/Recipe/Mexican-Chicken-Corn-Chowder/Detail.aspx
Notes: You can really dress this up any way you like by adding the carrots, potatoes, chopped tomatoes, and even cilantro.
My camera has disappeared so the photo below is from allrecipes.com.
