File:Mexican chicken corn chowder.jpg
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Summary
| Description |
SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru Serves: 6-8 (2 quarts) Ingredients 1- ½ lbboneless skinless chicken breasts ½cupchopped onion 1 to 2clovesgarlic, minced 3Tbsbutter 2cubeschicken bouillon 1cup hot water 1tspground cumin 2cuphalf-and-half cream (I used 1c milk and 1c pureed cauliflower) 2cshredded Monterey Jack or Cheddar cheese (I used 4oz MJack) 1can (16 oz.)cream-style corn 1can (16 oz.)regular corn (I used 2 cups frozen corn) 1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen Big Jims) 1tsp+hot pepper sauce 2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes) Fresh cilantro or parsley, optional
Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro or parsley if desired |
| Date | |
| Source | Mexican Chicken Corn Chowder |
| Author | redazadi from Annapolis, USA |
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This image was originally posted to Flickr by redazadi at https://flickr.com/photos/89626269@N00/3041677946. It was reviewed on 2 July 2016 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 08:45, 2 July 2016 | | 600 × 800 (240 KB) | Northamerica1000 | Transferred from Flickr via Flickr2Commons |
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