Chowder with pizzazz!
Ingredients
- ½ pounds boneless skinless chicken breasts: 1 piece (cut into bite-size pieces)
- onion: 0.5 cup (chopped)
- clove garlic: 1 piece (minced)
- butter: 3 Tbsp
- cubes chicken bouillon: 2 piece
- hot water: 1 cup
- ground cumin: 0.75 tsp
- half-and-half cream: 2 cups
- Monterey Jack cheese: 2 cups (shredded)
- cream-style corn: 1 can (14.75 ounce can)
- green Chilis: 1 can (4 ounce can, diced)
- dash hot pepper sauce: 1 piece
- tomato: 1 piece (chopped)
- bunch fresh cilantro sprigs: 0.25 piece (for garnish)
Metric Conversion
Stages of cooking
-
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
-
Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
-
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
