Style Sampler

Layout Style

Patterns for Boxed Mode

Backgrounds for Boxed Mode

Seattle, WA.


Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

Mexican 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

Share this with friends

Comments are closed.