Thursday, April 29, 2010

Chicken Corn Chowder

3 large chicken breasts
1/2 cup onion, chopped
1-2 cloves garlic, minced
3 T. butter

3/4 tsp. ground cumin
3 cups chicken broth

3 cups evaporated milk
1 (4 oz.) can green chiles
1 (15 oz) can creamed corn

2 cups finely shredded monterey jack cheese
1 medium tomato, diced

Cut raw chicken breasts into 1 inch cubes.
In a large saucepan cook first four ingredients until the chicken is cooked through.  The chicken should be completely white, and cut easily.

Add broth, and cumin, bring to a boil.  Reduce heat, simmer  for  5 minutes.

Add milk, corn, and chilies, heat through.

Just before serving, add cheese, cook till melted.

Garnish with fresh tomatoes.

1 comment:

  1. can't wait to try it out!
    i'll definitely let you know when i do... :)