RCI-SP.002.0129.001
Mexican Chicken Corn Chowder
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Yield: about 8 ser
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- chicken breasts1½ poundsno skin, no bone
- ½ cup
- garlic — minced2 cloves
- 3 tablespoons
- 2 unit
- 1 cup
- ½ teaspoon
- half and half — or light cream2 cups
- Monterey jack cheese — shredded2 cups
- 16 ounces
- canned chopped green chiles — undrained4 ounces
- hot pepper sauce — or to taste¼ teaspoon
- tomato — chopped1 medium
Method
1
Cut chicken breasts into bite-sized pieces, roughly ¾ inch cubes, for even cooking throughout the chowder.
2
Melt butter in a large pot over medium heat, then add chopped onion and minced garlic, stirring frequently until softened and fragrant.
5 minutes
3
Add cubed chicken to the pot and cook, stirring occasionally, until the chicken is no longer pink on the outside and begins to firm up.
8 minutes
4
Dissolve chicken bouillon cubes in hot water, then add this mixture to the pot along with ground cumin, stirring well to combine.
5
Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld and the chicken to cook through completely.
6
Pour in the half and half cream slowly while stirring constantly to prevent curdling and ensure a smooth, creamy base.
7
Add the cream-style corn and canned green chiles with their liquid, stirring gently to distribute evenly throughout the chowder.
8
Reduce heat to medium-low and gradually stir in the shredded Monterey jack cheese in batches, stirring until each addition melts completely before adding more.
3 minutes
9
Add hot pepper sauce to taste and stir to incorporate, adjusting the heat level according to preference.
10
Fold in the chopped tomato gently at the end to maintain its texture and prevent it from breaking down too much in the hot chowder.
11
Simmer over low heat for 2–3 minutes, stirring occasionally, until all ingredients are heated through and the flavors are well balanced.