Friday, January 28, 2011

Chicken Corn Chowder (Mexican Style)

People, I had an emergency dinner situation this week.  Our neighbor Guang had a baby over the weekend, and I mentioned casually to Olivia that I wanted to make dinner for them.  Olivia immediately passed that information on to Simone (Guang's daughter), and at 3:00 p.m., Simone came over to express her mother's appreciation and ask what time dinner would be there.  So, I got this recipe from my friend Larissa.  She had made it for playgroup before and assured me it was both easy and fast.  (I already knew it was delicious).  It's the perfect winter soup--just different enough from our normal soups to be interesting, but still comforting and . . . um. . . just perfect, really.

Mexican Chicken Corn Chowder

1 chicken breast (pan seared, then shredded)
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 tb butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp cumin
2 cups half and half
2 cups shredded cheese (Monterey Jack or cheddar)
1 (14 oz) can cream style corn
1/2 bag frozen corn kernels
1 (4 oz) can diced green chilies, undrained
1/4 tsp hot sauce
1 medium tomato, chopped 

Melt butter in pan, then brown the chicken adding onions and garlic at the end.  Dissolve bouillon in hot water.  Add to pan along with cumin; bring to boil.  Reduce heat, cover, and simmer for 5 minutes.  Add half and half, cheese, corn, chilies, and hot sauce.  Cook and stir over low heat until cheese is melted.  Stir in chopped tomato.  Serve with cilantro on top.

Just a few of my own notes- like I said, I shred the chicken for texture.  And, once the half and half goes in, make sure it doesn't get too hot or else it'll get grainy.