Southwestern Chicken Chowder
Creamy flavorful Chowder that is great served with corn bread on a cold winters night.
1 1/2 pounds boneless skinless chicken breasts
1/2 cup onion, chopped
2 cloves garlic, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1 teaspoons ground cumin
2 cups half and half
2 cups ( 8 ounces ) monterey Jack Cheese, shredded
1 can ( 16 ounces ) cream style corn
1 teaspoon tabasco sauce
green onions for garnish
Cut chicken into bite-size pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to the pan along with the cumin, bring to a boil.
Reduce heat , cover and simmer for 5 minutes.
Add half and half, cheese, corn and tabasco sauce.
Cook and stir over low heat until the cheese is melted.
Garnish with green onions and serve.
I make this lower in cal with 2% milk and thicken with a little flour and water paste. I find the half and half too rich.
I also always add more Tabasco!
posted by Chyrel