Mexican Chicken Corn Chowder Recipe
We never wait for fall for this favorite of all chowders, but enjoy it year round. A good way to use up leftover roast chicken, and the ingredients go together quickly for a fast weeknight dinner. Can be lightened by subbing fat-free half and half, or a 12 ounce can evaporated milk for the cream.
- 2 tablespoons butter
- 1/2 cup chopped onions
- 1 garlic clove minced
- 1 pound cooked diced chicken meat, about 3 cups (I use leftover roast chicken)
- 1/2 cup hearty chicken stock (or 2 teaspoons Better Than Bouillon Reduced Sodium Chicken Base dissolved in 1/2 cup hot water)
- 3/4 teaspoon ground cumin
- 2 cups half and half cream (possible substitutes in description above)
- 2 cups shredded Monterey Jack cheese (or sub part or all Pepper Jack for even more kick)
- 1 can cream-style corn
- 1 4-ounce can diced green chilies
- 1/8 teaspoon hot pepper sauce (more or less to taste)
- 1 medium tomato, chopped
- Cilantro leaves for garnish
- Melt butter over medium-low heat in Dutch oven; add onions and cook stirring 3-4 minutes or until onions are transparent. Add garlic and cook 30 seconds more. Stir in chicken, chicken stock and cumin. Cover and simmer 5-10 minutes, stirring occasionally, adding a tablespoon or two more chicken stock or water if needed.
- Add cream, cheese, corn, green chilies and hot pepper sauce. Cook stirring until cheese is melted.
- Serve with chopped tomato and cilantro for garnish.
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|Amount Per Serving||%DV|
|Serving Size 315g|
|Recipe makes 6 servings|
|Calories from Fat 292||63%|
|Total Fat 32.75g||41%|
|Saturated Fat 17.69g||71%|
|Trans Fat 0.0g|
|Total Carbs 21.36g||6%|
|Dietary Fiber 1.7g||6%|