Recipe - Mexican Chicken Corn Chowder

1 One half pound Boneless skinless chicken
breasts
One half cup Chopped onion
2 Cloves garlic, minced
3 tablespoon Butter or margarine
2 Cubes chicken bouillon
1 cup Hot water
1 teaspoon Ground cumin
2 cup Half and half
2 cup Shredded monterey jack
cheese
1 16 ounce can creamstyle corn
1 4 ounce can chopped green
chiles, undrained
1 teaspoon Hot pepper sauce
1 md Tomato, chopped
Fresh cilantro, optional

Cut chicken into bitesize pieces. In a Dutch oven, brown chicken, onion
and garlic in butter until chicken is no long pink. Dissolve the bouillon
in hot water. Add to pan along with cumin; bring to a boil. Reduce heat;
cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot
pepper sauce. Cook and stir over low heat until the cheese is melted. Stir
in tomato. Serve immediately; garnish with cilantro if desired.
Posted to EATL Digest 29 Dec 96

Recipe by: Taste of Home Oct/Nov '96

From: The Taillons taillon@ACCESS.MOUNTAIN.NET

Date: Mon, 30 Dec 1996 20:20:33 0500