Mexican Chicken and Corn Chowder

So how memorable is this recipe?

Dave recently requested this chowder twice in one week he loved it so much.

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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