Ole Mexico Corn Chowder
Ingredients:
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3 tablespoon Butter
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4 Boneless chicken breasts, cubed
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1 Small onion, chopped
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2 Cloves garlic, minced
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2 cup Half and half
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2 cup Shredded Monterey Jack
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2 14.5-ounce cans creamed corn
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1 4.5-ounce can chopped green chilies, undrained
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1/2 teaspoon Hot Sauce
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1/4 teaspoon Sea Salt
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1 teaspoon Cumin, Ground
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2 teaspoon Cilantro
Directions:Melt butter in stockpot. Add chicken, onion and garlic and saute for 10 minutes. Stir in other ingredients and cook 15 minutes, stirring often. Stir in cilantro and serve.
8 servings