Green Chili Chicken Corn Chowder

This recipe from Patti Ziegler is fast and easy to make but tastes like something you worked on all day!!

Green Chili Chicken Corn Chowder Recipe

Green Chili Chicken Corn Chowder

1-2 lbs. cooked, cubed chicken breasts

¾ cup coarsely chopped onion

1 ½-2 garlic cloves, minced

3 Tbsp. butter or margarine

2 cups chicken broth (or 2 cups water mixed with 1 tsp. CHICKEN SOUP BASE)

1-1 ½ tsp. GROUND CUMIN

2 cups half and half or cream

2 cups (8 oz.) shredded Monterey Jack/Colby cheese

2 cans (16 oz. each) cream-style corn

2 cans (4 oz. each) chopped green chilies (or 8 oz. fresh roasted green chilies, peeled & chopped)

1-2 tsp. hot pepper sauce (Pattie uses Tabasco)

1 can (14.5 oz. diced tomatoes

Fresh cilantro or parsley

 (*PENZEYS SPICES)

 

Brown onion and garlic in butter.  Add chicken, broth and cumin and bring to a boil.  Reduce heat to medium.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until the cheese is melted.  Stir in tomatoes.  Serve immediately; garnish with cilantro or parsley.  Salt and pepper to taste.                    6-8 servings

 

(Recipe for Green Chili Chicken Corn Chowder came from Penzeys Spices, September, 2013)