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

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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

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