Mexican Chicken or Shrimp Corn Chowder

Shared by: Haley McCauley
1 ½ lbs. boneless, skinless chicken (cut into bite sized pieces)
*******or large rock shrimp
½ C. chopped onion
1-2 cloves garlic, minced
3 T. butter
2 chicken bouillon cubes
½ C. hot water
½ to 1 t. ground cumin
2 C. half and half
2 C shredded Monterey Jack cheese (can use a spicy Jack if desired)
1 16 oz. can cream style corn
1 4 oz. can chopped green chilies, undrained (or for more spicy you can use jalapenos)
1 tomato, chopped
Fresh cilantro or parsley, optional
Cut chicken into bite-sized pieces. In a skillet, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve 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 and chilies. Cover and stir over low heat until cheese is melted. Stir in tomato. Serve immediately, Yields 6 to 8 servings.


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