Mexican Chicken Corn Chowder
Created by KittenCal on November 23, 2011
- Servings: 6
- Prep Time: 16m
- Cook Time: 30m
- Recipe #2976
Ingredients
- 2 tablespoons butter
- 2 tablespoons oil (can use more if needed)
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 6 large garlic cloves, minced
- 1 small jalapeno pepper, seeded and finely chopped (optional)
- 1 teaspoon ground cumin (can use more)
- 1 cup chicken broth
- 2 cups half-and-half
- 2 cups Monterey Jack cheese, shredded
- 1 can (14 3/4 ounce) cream-style corn
- 1 can (4 ounce) chopped green chilies, undrained
- Seasoned salt and fresh ground black pepper
- Tabasco sauce, to taste
How to Make
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Step 1: In a Dutch oven brown chicken cubes in 2 tablespoon butter and 2 tablespoon oil for about 3 minutes; remove to a plate. Add in onion and jalapeno pepper and cumin; cook for about 3 minutes. Add in garlic; cook stirring for 2 minutes. Add in the chicken broth and partially cooked chicken; bring to a boil; reduce heat to low then cover and simmer for about 20-22 minutes.
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Step 2: Stir in the light cream, shredded cheese, corn and chilies; oook and stir over low heat until the cheese is melted.
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Step 3: Stir in the light cream, shredded cheese, corn and chilies; oook and stir over low heat until the cheese is melted. Season with seasoned salt and black pepper and Tabasco sauce to taste.
Nutritional Facts
- Serving Size: 1 (356.5 g)
- Calories 703.5
- Total Fat - 50.1 g
- Saturated Fat - 21.5 g
- Cholesterol - 181 mg
- Sodium - 802.5 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 1.8 g
- Sugars - 17.3 g
- Protein - 28.8 g
- Calcium - 472.3 mg
- Iron - 1.7 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.3 mg