The F.U.N. Place Recipe Box Archives

Southwestern Chicken Chowder

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.
Reduce heat, 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.
Garnish with 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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