Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 Tbsps butter; 397 grams can cream-style corn; 2 teaspoons chicken bouillon granules; 8 servings Minced fresh cilantro, optional; 1 to 2 garlic cloves, minced; 113 grams can chopped green chilies, undrained; 1 teaspoons ground cumin; 484 milliliters half-and-half cream; 227 grams cups shredded Monterey Jack cheese; 80 grams chopped onion; 0 teaspoons hot pepper sauce; 680 grams boneless skinless chicken breasts, cut into 1-inch pieces; 1 medium tomato, chopped; 237 milliliters hot water

If you have about 30 minutes to spend in the kitchen, Mexican Chicken Corn Chowder might be a spectacular gluten free recipe to try. One portion of this dish contains about 28g of protein, 22g of fat, and a total of 368 calories. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of monterey jack cheese, half-and-half cream, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a rather cheap recipe for fans of Mexican food.

Instructions

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink.

Ingredients you will need

Chicken

Butter

Onion

Equipment you will use

Dutch Oven

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Ingredients you will need

Bouillon

Cumin

Water

Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato.

Ingredients you will need

Hot Sauce

Chili Pepper

Cheese

Tomato

Cream

Corn

Sprinkle with cilantro if desired.

Ingredients you will need

Cilantro

Equipment

Dutch Oven

Ingredients

Servings:

3Tbsps

butter 397grams

can cream-style corn 2teaspoons

chicken bouillon granules 8servings

Minced fresh cilantro, optional 1

to 2 garlic cloves, minced 113grams

can chopped green chilies, undrained 1teaspoons

ground cumin 484milliliters

half-and-half cream 227grams

cups shredded Monterey Jack cheese 80grams

chopped onion 0teaspoons

hot pepper sauce 680grams

boneless skinless chicken breasts, cut into 1-inch pieces 1medium

tomato, chopped 237milliliters

hot water

Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Riesling, Drink, Menu Item Type

Chardonnay, Alcoholic Drink, and White Wine are my top picks for Corn Chowder. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The Eighteen Miles Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Eighteen Miles Chardonnay

Winemaker Jessica Boone looked to the cool Sonoma Coast for this bright, complex Chardonnay. Light stone fruit, Meyer lemon and appealing minerality on the nose carry over onto a creamy palate balanced by vibrant acidity. Notes of vanilla and sweet oak enhance the wine's complexity. For the wines of Eighteen Miles, Jessica Boone (of Passalacqua Winery) sources grapes from nine distinct appellations all within an eighteen mile radius around Healdsburg, CA. Please also try Eighteen Miles Cab, Zin, Pinot Noir and Petite Sirah.