Subj : 30 Minute Soups - 05
To   : All
From : Dave Drum
Date : Sat Mar 16 2024 15:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Chicken Corn Chowder
 Categories: Poultry, Vegetabls, Herbs, Cheese, Chilies
      Yield: 8 servings
 
  1 1/2 lb Boned, skinned chicken; in
           - 1" pieces
    1/2 c  Chopped onion
      3 tb Butter
      2 cl Garlic; minced
      1 c  Hot water
      2 ts Chicken bouillon granules
      1 ts Ground cumin
      2 c  Half & Half cream
      2 c  Shredded Monterey Jack
           - cheese
 14 3/4 oz Can cream-style corn
      4 oz Can chopped green chilies;
           - undrained
      1 ts Hot pepper sauce
      1 md Tomato; chopped

MMMMM--------------------------OPTIONAL-------------------------------
           Minced fresh cilantro
           Fried tortilla strips
 
  In a Dutch oven, brown chicken and onion in butter until
  chicken is no longer pink. Add garlic; cook 1 minute
  longer. Add the water, bouillon and cumin; bring to a
  boil. Reduce heat; cover and simmer for 5 minutes.
  
  Stir in the cream, cheese, corn, chiles and hot pepper
  sauce. Cook and stir over low heat until cheese is
  melted; add tomato. If desired, top with cilantro and
  tortilla strips.
  
  Susan Garoutte, Georgetown, Texas
  
  Makes: 8 servings (2 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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