I am participating in Recipe Exchange Thursday over at Just a Gal's Blog. This is a recipe from a friend of our family. It is absolutely delicious! It's more of a soup consistency then a chowder.
Mexican Chicken and Corn Chowder
1/2 onion, chopped
1 clove garlic, chopped
2 tablespoons butter
1 1/2 pounds chicken breasts, cut into bite-size pieces
1 cup water
2 teaspoons chicken bouillon
1 teaspoon ground cumin
2 cups milk (Use 1 cup of milk 1 cup of half and half or heavy cream)
2 can of cream style corn
1 small can chopped green chilies
8 ounces Monterey Jack cheese, shredded or cubed
Additional: tomatoes, cilantro, and corn chips.
In a large saucepan brown the chicken over medium high heat, add the onion and garlic, a bit of salt and pepper, saute a few minutes more. Add the water, bouillon, and cumin; bring to boil. Reduce heat and cover, and simmer for 10 minutes. Add milk, cans of corn, chilies, cheese and bring to a simmer make sure cheese is melted and serve. The cheese is all the way melted and integrated with the soup you can't tell there is cheese in it. If you find that the soup is too thick for you, thin it out with water or milk instead of cream or half and half. But honestly cream makes it taste more yummy :). You can add on top of the soup, once it's served, some chopped tomatoes, cilantro, and crushed tortilla chips, but it doesn't really need it.
This soup is absolutely delicious! Something that my family and I make a lot. I've only met one person who doesn't like it. My boyfriend! He doesn't like creamed corn. Silly Taylor. Oh well I told him too bad I'm making it all the time lol. I hope if you can you try it. It is really flavorful! All the best :)