Mexican Chicken-corn Chowder

2 Quarts
100% would make this recipe for Mexican Chicken-corn Chowder again.

An absolutely wonderful corn chowder that is warming when the weather is chilly and you need some comfort food. Yummmm!

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Mexican Chicken-corn Chowder Ingredients

3 tblspoons Butter	2 cans (14 3/4 oz.) Corn, cream-styled
4 Chicken breast skinned and boned, cut up	1 can (4.5 oz.) Green chili chopped, undrained
1 Onion, small	1/2 tsp Hot pepper sauce
2 Garlic cloves minced	1/4 tsp Salt
2 cups Half-and-half cream	1/2 tsp. Ground cumin
2 cups Monterey jack cheese shredded	2 tbsp Cilantro chopped

Instructions for Mexican Chicken-corn Chowder

Melt butter in a Dutch oven over medium-high heat, add chicken, onion, and garlic, and saute 10 minutes. Stir in next 7 ingredients, cook over low heat stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired. Garnishes: chopped fresh cilantro, Anaheim chile

Note: I have made substitutions over the years with no appreciable difference in taste. I've used several cans of chicken breast meat in lieu of the chicken breasts. I've substituted low-fat milk for the cream (hubby has heart disease) and added a can or two of chicken broth. Other cheeses can be used based on what you have on hand;melt them till they are stringy, though. I prefer to use cumin seeds instead of the ground cumin. This recipe is so forgiving that it can be made in a crock pot and left for the day.

Main Ingredient: ChickenCuisine: Mexican