Mexican Chicken Corn Chowder - cooking recipe

Ingredients

3 Tbsp. butter
4 chicken breast halves, cut into bite size pieces
1 small chopped onion
2 cloves garlic, minced
2 cups half and half
2 cups shredded Monterey Jack cheese
2 cans cream style corn
1 can chopped green chilies, undrained
1/2 tsp. hot sauce
1/4 tsp. salt
1/2 tsp. ground cumin
2 Tbsp. fresh cilantro

Preparation

Melt butter in a Dutch oven over medium high heat and add chicken, onion and garlic and saute for 10 minutes.
Stir in next seven ingredients and cook over low heat, stirring often for 15 minutes.
Stir in cilantro and serve.