Mexican Corn Chowder

Name: Mexican Corn Chowder
Ingredients: 3 whole Boneless Skinless Chicken Breast; 1/2 sticks Butter; 1/4 whole Onion, Diced; 1/2 whole Jalapeno, Diced; 1 clove Garlic, Minced; 2 cups Chicken Broth; 2 teaspoons Cumin; 1 teaspoon Black Pepper; 1/2 teaspoons Salt; 15 ounces, weight Canned Creamed Corn; 4 ounces, weight Diced Green Chilies; 2 teaspoons Parsley; 2 teaspoons Louisiana Hot Sauce; 1 quart Half-and-half; 1/4 pounds Shredded Pepper Jack Cheese; 1/4 pounds Shredded Monterey Jack Cheese; Chopped Cilantro (optional, For Garnish)

17 ingredients

5 steps

Ingredients

3 whole Boneless Skinless Chicken Breast
1/2 sticks Butter
1/4 whole Onion, Diced
1/2 whole Jalapeno, Diced
1 clove Garlic, Minced
2 cups Chicken Broth
2 teaspoons Cumin
1 teaspoon Black Pepper
1/2 teaspoons Salt
15 ounces, weight Canned Creamed Corn
4 ounces, weight Diced Green Chilies
2 teaspoons Parsley
2 teaspoons Louisiana Hot Sauce
1 quart Half-and-half
1/4 pounds Shredded Pepper Jack Cheese
1/4 pounds Shredded Monterey Jack Cheese
Chopped Cilantro (optional, For Garnish)

Directions

1

1. Cook chicken breast in a pot of boiling water. If the chicken was thawed at the start, this will take 15-20 minutes. If it was frozen, add 5-10 minutes. Or you can always use leftover baked chicken. Finely shred the cooked chicken and set aside.
2

2. In a large pot over medium heat, saute onion, jalapeno, and garlic in the butter until tender and onions are translucent.
3

3. Add the next 9 ingredients (broth through half-and-half).
4

4. Cook on medium until the chowder begins to bubble. Cube or shred your cheeses so they can melt quickly and drop it into the chowder. Cook for another 10 minutes or so. Stir and make sure the cheeses have melted.
5

5. Add the shredded chicken and cook until heated through. Serve and top with cilantro.