RECIPE # 4071 MEXICAN CHICKEN CORN CHOWDER November 13, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

CAROL MICHAEL / THE FRONT PORCH, DICKSON / MEXICAN CHICKEN CORN CHOWDER

3 tablespoons butter

2 (14 oz) cans cream style corn

4 boneless chicken breasts, cut into small cubes

1 (4.5 oz) can chopped green chopped chiles, undrained

1 small onion, chopped

2 teaspoons minced garlic

1/2 teaspoon hot sauce

2 cups half and half

1/4 teaspoon salt

8 oz shredded Monterey Jack cheese

1/2 teaspoon cumin

2 tablespoons fresh cilantro

Melt butter in Dutch oven and saute chicken, onion and garlic approximately 10 min. Stir in half & half, cheese and next five ingredients.  Simmer and stir for 15 min. Stir in 2 tablespoons cilantro and garnish with cilantro, if desired.  Makes 2 quarts.