If you recall an earlier post, we have quite a bit of home-grown corn now frozen just waiting to be consumed. There is only so many times I can serve corn as a side dish. Plus it’s been a little chilly this week in MT so I thought maybe a chowder would put some corn to good use.
This recipe cooked up quick and was so delicious my 5 year-old kept proclaiming “This soup is really good!”. I lightened the calories a bit using 1% milk which I don’t think anyone noticed what with all the cheese in there! I also added an extra 1/2 tsp of cumin for a little extra flavor. Cumin, aahhh, it’s my new favorite seasoning!
I doubled this as I was serving 2 men, 2 kids and myself and we had a few servings remaining it was so filling.
Mexican Corn and Chicken Chowder
- 1 1/2 lbs boneless chicken breast
- 1/2 cup chopped onion
- 2 clove garlic, minced
- 3 tablespoons butter
- 2 chicken bouillon cubes (or I use chicken stock paste-2 tbsp)
- 1 cup hot water
- 1 1/2 teaspoon ground cumin
- 2 cups half-and-half
- 1 – 1 1/2 lbs shredded monterey jack cheese
- 3 cups frozen corn thawed, mashed or quickly chopped in food processor
- 1 (4 ounce) can chopped green chilies, undrained
- 1 medium tomato, chopped
- Cilantro to garnish
Note: Add some spice with a few dashes of tobasco. I omitted this for the little ones.
2. In a large pot, brown chicken, onion, and garlic in butter until chicken is no longer pink
3. Dissolve the bouillon in hot water.
4. Add to pan along with the cumin; bring to a boil.
5. Reduce heat; cover and simmer for 5 minutes.
6. Add cream, cheese, corn, chilies, and Tabasco.
7. Cook and stir over low heat until the cheese is melted.
8. Stir in tomato.
9.Serve immediately; garnish with cilantro if desired.