Title: Mexican Chicken Corn Chowder
Categories: Not, Sent
Yield: 6 Servings

1 1/2 lb Boneless skinless chicken
-breasts
1/2 c Chopped onion
2 Cloves garlic, minced
3 tb Butter or margarine
2 Cubes chicken bouillon
1 c Hot water
1 ts Ground cumin
2 c Half and half
2 c Shredded monterey jack
-cheese
1 16 oz can cream-style corn
1 4 oz can chopped green
-chiles, undrained
1 ts Hot pepper sauce
1 md Tomato, chopped
Fresh cilantro, optional

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion
and garlic in butter until chicken is no long pink. Dissolve the bouillon
in hot water. Add to pan along with cumin; bring to a boil. Reduce heat;
cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot
pepper sauce. Cook and stir over low heat until the cheese is melted. Stir
in tomato. Serve immediately; garnish with cilantro if desired.
Posted to EAT-L Digest 29 Dec 96

Recipe by: Taste of Home Oct/Nov '96

From: The Taillons

Date: Mon, 30 Dec 1996 20:20:33 -0500