I was in the mood for this chicken and corn chowder now for a couple weeks and so I decided to make it. I didn’t think it would turn out so good, but the flavor of it, is amazing. I decided, I love cumin, I really do. I think when I first had it, I didn’t like it, thought it was too strong, but now, whenever I put it in a dish, I know that dish is going to be great. And so is this soup.
If you already have some cooked chicken use that, you’ll need about 2 cups of cooked chicken cut in small pieces. I didn’t have any so I used 3 chicken breasts which I cut into small cubes.
Boil the chicken until cooked, for about 10 minutes.
You’ll also need 3 cloves of garlic minced, and one onion chopped.
In your soup pot add 3 tablespoons of butter and melt over medium heat. Add the garlic, onion and chicken.
Brown the chicken and onion for a bit, but it has be only lightly golden, we just want to basically cook the onion.
Now add a tsp of cumin, 4 cups of water and a chickenÂ bouillon cube and bring everything to a boil. After it’s boiling, add 2 cups of half and half, a cup of cheddar cheese, someÂ Tabasco sauce, 1 green chili chopped in very small pieces, 1 14 oz can of cream corn and one 14 oz can of Â corn, and salt and pepper to taste. You may also add some taco seasoning or tex mex for that extra flavor.
Bring everything to a boil and cook for another 10 minutes and it will be all done. Serve with fresh cilantro. This soup is just delicious.