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Creamy Chicken Corn Chowder

4.6
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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner Latin American
Creamy Chicken Corn Chowder
Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 cubes chicken bouillon
  • 1 cup hot water
  • 3/4 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 (14.75 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chiles
  • 1 dash hot pepper sauce
  • 1 tomato, chopped
  • 1/4 bunch fresh cilantro sprigs, for garnish
Instructions
1
In a Dutch oven, sear the chicken, onion, and garlic in melted butter until the chicken reaches an internal temperature of 165 degrees Fahrenheit, indicating it's no longer pink.
2
Combine the bouillon cubes with boiling water in a separate container; Pour this mixture into the Dutch oven, and sprinkle with ground cumin. Bring to a rolling boil, then decrease heat to a low simmer, cover the pot, and let it cook for 5 minutes.
3
Stir in heavy cream, shredded cheese, frozen corn kernels, diced chilies, and hot pepper sauce. Cook over low heat, stirring constantly, until the cheese is fully incorporated and melted. Stir in chopped fresh tomatoes. Finish with a sprinkle of chopped cilantro on top.