Monday, March 22, 2010

Mexican Corn-Chicken Chowder

My favorite type of cooking is piecing together three or four different recipes and creating something new, hoping the result is tasty enough for everyone in our family to enjoy it. This weekend's invention was a definite hit.

Mexican Corn-Chicken Chowder

2 skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
3 Tablespoons butter
1/2 teaspoon minced garlic
1/2 Tablespoon cumin
1/2 Tablespoon southwest seasoning or chili powder
10-12 splashes of hot sauce
1 can cream-style corn
1 can whole kernel corn, drained
2 cups Monterey jack/cheddar cheese mix
1 cup sour cream
1 cup milk
1 diced bell pepper (or Anaheim, jalapeno, or banana pepper for added heat)
1 diced tomato

  1. Melt butter in a large saucepan over medium-high heat. Add garlic, onion, chicken, cumin, and southwest seasoning. Cook until chicken is cooked thoroughly, about 6 minutes.
  2. Add corn, creamed corn, cheese, sour cream, diced pepper, and milk. Stir until mixed thoroughly. Reduce heat to medium.
  3. Add hot sauce and additional cumin or southwest seasoning to achieve desired spiciness.
  4. Continue cooking until heated thoroughly, about 10-15 minutes.
  5. Just before serving, stir in chopped tomato, if desired.
  6. Serve topped with tortilla chips and extra cheese.

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