Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 Tbsps butter; 418 grams cream-style corn; 2 cubes chicken bouillon; 1 clove garlic, minced; 113 grams diced green chiles; 1 teaspoons ground cumin; 473 milliliters half-and-half cream; 473 milliliters shredded Monterey Jack cheese; 118 milliliters chopped onion; 1 dash hot pepper sauce; 680 grams boneless skinless chicken breasts, cut into bite-size pieces; 1 tomato, chopped; 237 milliliters hot water

Mexican Chicken Corn Chowder might be just the main course you are searching for. One serving contains 738 calories, 56g of protein, and 46g of fat. This recipe serves 8. This recipe covers 31% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of chicken bouillon, half-and-half cream, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

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

Ingredients you will need

Whole Chicken

Butter

Garlic

Onion

Equipment you will use

Dutch Oven

Dissolve the bouillon in hot water;

Ingredients you will need

Bouillon

Water

Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

Ingredients you will need

Cumin

Equipment you will use

Dutch Oven

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato.

Ingredients you will need

Hot Sauce

Chili Pepper

Cheese

Tomato

Cream

Corn

Garnish with cilantro.

Ingredients you will need

Cilantro

Equipment

Dutch Oven

Ingredients

Servings:

3Tbsps

butter 418grams

cream-style corn 2cubes

chicken bouillon 1clove

garlic, minced 113grams

diced green chiles 1teaspoons

ground cumin 473milliliters

half-and-half cream 473milliliters

shredded Monterey Jack cheese 118milliliters

chopped onion 1dash

hot pepper sauce 680grams

boneless skinless chicken breasts, cut into bite-size pieces 1

tomato, chopped 237milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.