Paula Arbuckle'S Corn Chowder - cooking recipe

Ingredients

1/4 c. onion, chopped
1 clove garlic, finely chopped
1 1/2 lb. skinned boneless chicken breast
1 c. chicken broth or stock
1 tsp. ground cumin
2 c. half and half
16 oz. can creamed corn
3 Tbsp. butter
4 oz. can chopped green chilies (undrained)
1 c. shredded Monterey Jack cheese (4 oz.)
Tabasco to taste

Preparation

In large saucepan, saute onion, garlic, broth and cumin; bring to boil.
Reduce heat; cover and simmer 15 minutes.
Add half and half, corn, chilies, cheese and Tabasco.
Cook and stir until cheese melts and mixture is hot.
Makes 2 quarts.