It really is easy to make with ingredients that are usually found around the house. I have added to it throughout the years only very minimally, by adding one can of whole kernel corn in addition to the can of creamed corn. This is a soupier chowder, un-thickened with flour.
Mexican Chicken and Corn Chowder
1/2 onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 1/2 pounds chicken breasts, cut into bite-size pieces
1 cup water
2 teaspoons chicken bouillon
1 teaspoon ground cumin
2 cups milk (I used a can of skim evaporated milk and part 1/2 and 1/2)
1 can each cream style corn, whole kernel corn
1 small can chopped green chilies ( I use fresh- frozen Hatch, N.M. chile and lots of it)
Optional Ingredients: Monterey Jack cheese, tomatoes, green onion, cilantro, corn chips etc.
(I do not think this chowder needs ANY of the optional ingredients)
In a large saucepan brown the chicken over medium high heat, add the onion and garlic, a bit of salt and pepper, saute a few minutes more. Add the water, bouillon, and cumin; bring to boil. Reduce heat and cover, and simmer for 10 minutes. Add milk, cans of corn, chilies and bring to a simmer and serve.
The inspiriation for this recipe comes from the USU Extension, Utah County Office, Newsletter Jan- February 2001. During the Malaysia/USA moving around I lost this recipe. Last year I went into the office and told them I needed to see every single blue newsletter for the past 10 years and they really helped me find it. Now the recipes are on line.
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