Mexican Chicken Corn Chowder
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts, cubed
- 1 small onion, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 5 large garlic cloves, finely chopped (do not mince)
- 1 1/2 teaspoons cumin
- 1 cup chicken broth
- 2 cups half-and-half cream
- 2 cups shredded blended cheese
- 1 (14 ounce) can cream-style corn
- 1 (4 ounce) can diced green chilies
- 1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
- seasoning salt & freshly ground black pepper (to taste, can use white salt)
- Tabasco sauce (to taste)
- 1 C shredded Pepper Jack cheese for garish
1. Heat butter and oil in a medium sized stock pot over medium heat.
2. Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
3. Add in broth; bring to a boil over medium-high heat.
4. Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
5. Season with salt, pepper and Tabasco to taste.
6. Ladle into bowls then sprinkle with the Pepper Jack.
Yield: 8 Servings