Wednesday, October 28, 2009

Mexican Corn Chowder

How about this weather today?? I love it. Feels like Fall! I made this soup on Monday for dinner and it was the perfect comfort food for a cool evening. I found the recipe in my cookbook called "Favorites."

photo courtesy of

1 lb. boneless, skinless chicken breast, cut into bite-size pieces (I didn't use chicken that night)
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 Tbs. butter
2 chicken bouillon cubes
1 cup hot water
3/4 tsp. cumin
2 cups half and half
2 cups shredded cheese
1 can cream-style corn
1 can diced green chilies, undrained
1 medium tomato chopped

In pan, brown chicken, onion, garlic and butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin. Bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in chopped tomato and serve.

1 comment:

Rachel Cunningham said...

You can't go wrong when that much cheese and half and half is involved...sounds so good!!

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