Recipe Index

Ingredients

• 1 tablespoon butter
• 1 small onion chopped
• 1 jalapeno pepper seeded and finely chopped
• 3 garlic cloves minced
• 1 1/2 teaspoons cumin
• 1 cup chicken broth
• 2 cups half and half
• 2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
• 1 (14-ounce) can cream-style corn
• 1 (4-ounce) can diced green chilies
• 1 (14-ounce) can diced tomatoes (drained)
• 2 cups chopped cooked chicken
• salt and pepper to taste
• Tabasco sauce (optional)

Method

1. Melt the butter in a large pot over medium-high heat and cook the chopped onion, finely chopped jalapeño and minced garlic for 1 to 2 minutes until the vegetables soften.
2. Add the cumin and chicken broth to the aromatic vegetables and bring the chowder base up to a boil.
3. Lower the heat and stir in the half and half, shredded Mexican blend cheese, cream-style corn, diced green chilies, drained diced tomatoes and chopped cooked chicken.
4. Cook the chowder gently until the cheese has melted completely and every ingredient is heated through, keeping the pot below a hard boil.
5. Season the chicken corn chowder with salt and pepper, add Tabasco sauce at the table for extra heat, and ladle the creamy soup into bowls.

Prep: 10 min · Cook: 15 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data