recipe is online at: http://www.onemathematicalcat.org/Recipes/MexicanChickenCornChowder.htm
MEXICAN CHICKEN CORN CHOWDER
Want to see it as a meal? Burns Family Meals
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I first made this soup in 1996, so I've been enjoying it for over two decades!
It's great with a side salad and popovers.
INGREDIENTS:
1½ lbs boneless skinless chicken breasts
1 cup hot water (save broth from cooking chicken)
2 chicken bouillon cubes (or equivalent)
3 Tb butter
1/2 cup chopped onion
1–2 tsp minced garlic
1/2–1 tsp ground cumin
2 cups half-and-half
8 oz Monterey Jack cheese, shredded
1 can (about 16 oz) cream-style corn
1 can (4 oz) chopped green chilies, mild, undrained
1/4–1 tsp hot pepper sauce
1 medium tomato, chopped
PREPARATION:
Cook the chicken:
Use an instant pot, poultry setting; natural or quick release (your choice).
Save 1 cup of the cooking broth; add 2 chicken bouillon cubes (or equivalent) to make it strong.
After cooling, cut the chicken into small bite-size pieces.
Melt butter in a 6 qt stock pot (with cover).
Brown onion and garlic.
Add cooked, cut-up chicken to brown slightly.
Add chicken broth and cumin.
Bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add half-and-half, cheese, corn, chilies, and hot pepper sauce.
Cook and stir over low heat until cheese is melted.