Mexican Chicken-Corn Chowder

Recipe from Southern Living

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Ingredients

  • 3 tablespoons butter or margarine
  • 4 skinned and boned chicken breast halves, cut into bite-size pieces (1 1/2 pounds)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups half-and-half
  • 2 cups shredded Monterey Jack cheese
  • 2 (14 3/4-ounce) cans cream-style corn
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/2 to 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • Garnishes: chopped fresh cilantro, Anaheim chile

Preparation

  1. Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and sauté 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired.
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