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    Mexican Chicken Corn Chowder

    Source of Recipe


    List of Ingredients

    1/4 c. chopped onion
    1 clove garlic, chopped
    3 tbsp. butter
    1 1/2 lbs.boneless chicken breast, cut into bite size pieces
    1 c. water
    2 tsp. chicken flavor instant bouillon
    1 tsp. ground cumin
    2 c. half and half
    16 oz. can cream style corn
    4 oz. can chopped green chilies
    1 c. shredded Monterey Jack cheese
    Hot pepper sauce to taste
    Chopped tomatoes
    Sliced green onion


    In large saucepan, cook onion and garlic in butter until tender; add chicken water, bouillon and cumin. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add half and half, corn, chilies, cheese and hot pepper sauce. Cook and stir until cheese melts and mixture is hot. Garnish with tomatoes, green onions and cilantro. Refrigerate leftovers. Makes about 2 quarts




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