Thursday, January 14, 2010

Rilda's Kickin' Chicken Corn Chowder

My mom is an AMAZING cook.  What follows is one of our favorite soups--it even won first place at a Souper Bowl contest.  It is best paired with a nice bread or freshly made tortillas.

If you want to see great photo coverage of the cooking process, check out Frontier Kitchen.

Rilda's Kickin' Chicken Corn Chowder


You'll need:
1 1/2 pounds of boneless skinless chicken breasts cut into bite sized pieces
1/2 c. onion
1 clove of garlic, minced
3 T butter
3 cubes chicken bouillon
1 c. HOT water
1 t. cumin
2 c. half  and half(or whole milk--don't use anything less than whole milk)
2 c. Monterey Jack cheese, shredded
1 can cream style corn
2 cans Rotel Tomatoes (mild if you don't like too much spice) with juice drained

Directions:
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve bouillon cubes in hot water.
Add to Dutch oven along with cumin.
Bring to a boil.  Reduce heat, cover, and simmer for 10-15 minutes.
Add Half-n-half, cheese, and corn.
Cook and stir constantly over low heat until cheese is melted.
Stir in drained Rotel tomatoes and serve.

Garnish with shredded cheese and cilantro leaves.

This delicious soup does not freeze well.

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