Recipe Name Mexican Chicken Corn Chowder Submitted by rocklandrowells Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 35 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 1 1/2 pounds, raw chicken, skinless 1/2 cup, chopped Onion, chopped 1 clove garlic minced 3 tablespoons butter 1 cup chicken broth (10.5 ounce can) 3/4 teaspoon Spices, ground cumin 2 cups cream, half and half 2 cups, shredded monterey cheese 1 can (303 x 406) Corn, cream style 14 oz 1 tablespoon Green chiles, 4 oz canned chopped with liquid 1 cup, chopped or sliced Tomatoes Steps Sequence Step 1 In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Pour chicken broth into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.