Mexican Corn Chowder with Cornbread Muffins

I'm back!! After having a baby then moving across the country, I am finally getting back into my groove. I love my new kitchen! I have a gas stove that I have loved cooking on. Still getting used to the grocery stores around here. I want to give Rach a huge thanks for keeping Betty afloat during my absence!
Anyways, here are two recipes I tried tonight for dinner. It's already chilly here in New York so soup and cornbread sounded good. The soup was easy and delish! Just the right amount of spice and the perfect amount of creamy. The cornbread muffins were very simple and tasted great with the soup! Just what we needed for a cool, Fall night.

Mexican Corn Chowder:

1 lb. chicken tenderloins, diced
1/2 onion, diced
3 Tbs. butter
1 clove garlic, minced
1 cup hot water
2 chicken bouillon cubes
1 tsp. cumin
2 cups half and half
1 can cream style corn
1 can green chilies
1 can diced tomatoes or 1 tomato chopped
2 cups shredded monterey jack cheese

In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and can of tomatoes(if using canned). Cook and stir over low heat until cheese is melted. Stir in chopped tomato(if using fresh). Serve immediately.

Corn muffins:

2/3 cup cornmeal
1/3 cup sugar
1 1/4 cup flour
1 Tbs. baking powder
1/2 tsp. salt
1/3 cup oil
1 cup milk

Mix dry ingredients then add oil and milk until just moistened. Spoon into muffin tins sprayed with Pam. Bake for 15-17 minutes until golden brown. Makes 8 regular sized muffins and 24 mini-muffins.