Nothing says autumn like chowder. Chowder is heartier than soup and not as heavy as stew. Chowder is the truest form of comfort food. At our house, we love chowder, and in particular, this favorite recipe for Mexican Corn Chowder. And while this recipe may not be low in fat, it is high in crowd appeal and receives raves every single time. We use ½ t cumin and leave out the hot sauce altogether and the flavor is still full and pleasing anyway.
Cut 1 ½ lbs. boneless skinless chicken breasts into bite-sized pieces. Brown in 3 T butter in a soup pot, along with 2 cloves minced garlic and ½ c chopped onion. In the meantime, dissolve 2 chicken bouillon cubes in 1 c hot water. Add to pot, along with ½-1 t ground cumin and bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add 2 c half-and-half, 2 c shredded Jack cheese, 1 can creamed corn, 1 can (4 oz.) chopped green chiles (undrained) and ¼-1 t hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in 1 medium tomato, chopped. Garnish with fresh cilantro if desired. Makes 6-8 servings.
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