1. Saute' garlic in butter in medium to large stock pot for 2-3 minutes. Add chicken and continue to saute' for 3-4 minutes. Use med low heat to prevent scorching.

2. Add broth and cumin to stock pot. Bring to a low boil. Reduce heat to low, cover, and simmer for 5-10 minutes.

3. Stir in half n half, cheese, corn, and chile. Continue heating on med low, stirring frequently until all cheese is melted. Stir in rotel.

4. Continue cooking on medium low heat for 35-40 minutes uncovered. It will stick if heat is too high, so stir frequently and watch the heat level. The longer you heat the chowder the thicker it gets - if you can, let it heat for an hour or more.

Notes:

Fresh roasted green chile (New Mexican green chile) is by far the best choice. If not available, the frozen variety is highly preferred to canned.

Garnish with fresh chopped cilantro if desired.

If, while you are making the chowder, you realize it is too hot (chile-wise), add more cheese.

This dish is good the day you make it, but amazing the next day when the flavors have melded. After initial cooking (through step 3), dish can be transferred to a crock pot for further heating.