This was a good, really quick week night dinner. I gave the kids small bowls, with cheese quesadillas on the side. I do think the chowder was lacking a bit in flavor - I would definitely spice it up if I made it again.
MEXICAN CHICKEN AND CORN CHOWDER
3 tablespoons butter
3 to 4 chicken breasts, cubed
1 onion, chopped
3 cloves of garlic, chopped
1 cup of half-and-half
2 cups of monterey jack cheese, shredded
1 can of cream style corn
1 can of chopped green chiles, undrained
1/2 teaspoon of hot sauce
1/4 teaspoon of salt
1 teaspoon of ground cumin
chopped cilantro for garnish, if desired
Melt butter in a saucepan, over medium-high heat. Add chicken, onion and garlic, and saute for 10 minutes.
Stir in remaining ingredients, except cilantro, and cook over low heat, stirring often, for 15 minutes.
Serve garnished with cilantro and extra cheese, if desired.
Recipe adapted from the Arkansas Democrat Gazette, October 2011