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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MEXICAN CHICKEN CORN CHOWDER Recipe

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This recipe for MEXICAN CHICKEN CORN CHOWDER is from Lake Charles Ward Cookbook 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts, cut into bite sized pieces
3 T butter or margarine
1 small onion, chopped
2 cloves garlic
2 cans cream style corn (14 oz)
1 can undrained diced chili peppers (4.5 oz)
2 c half and half
2 c shredded Monterrey Jack cheese
˝ tsp salt
1 tsp tabasco sauce (optional)
˝ tsp cumin
2 T chopped cilantro (fresh)
Directions:
Directions:
Sauté chicken, butter, onion and garlic for 10 minutes.

Add in corn, chili peppers, half and half, cheese, salt, tabasco, and cumin. Simmer for 20 minutes stirring frequently.

Add cilantro and simmer on low for additional 5 minutes.

Makes 2 quarts.

 

 

 

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