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Southwestern Chicken Chowder
- 1 1/2 lb. Boneless Skinless Chicken Breasts
- 1/2 Cup Chopped Onion
- 2 Garlic Cloves, Minced
- 3 tbsp Butter
- 2 Chicken Bouillon Cubes
- 1 Cup Hot water
- 1 Tsp. Ground Cumin
- 2 Cups half and half
- 2 Cups (8 oz) Shredded Monterrey Jack Cheese
- 1 Can (16 oz) Cream Style Corn
- 1 Tsp. Tabasco Sauce
- Green Onions for Garnish
Cut chicken into bite-size pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until
chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to the pan along with the cumin, bring to a boil.
cover and simmer for 5 minutes.
Add half and half, cheese, corn and tobasco sauce.
Cook and stir over low heat until the cheese is melted.
green onions and serve.
I make this lower in cal with 2% milk and thicken with a little flour and water paste; I find the half and half too rich.
Recipe from Chyrel's Kitchen
Posted by Chyrel on May 09, 1998
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