Mexican Corn Chowder

This recipe came from Menus4Moms, but the pictures are from my kitchen. My comments are in italics. Just so you know, you do not have to pay for a subscription in order to view the archives. Simply click on Basic Dinner Menu on the left side bar and scroll down. I have not had any problems opening, viewing and printing the recipes or grocery lists from the 2009 list. It was very easy to make and I thought it was delicious with the cornbread. It was a little thin for my hubby.

Mexican Corn Chowder

2 cups cooked chicken
1/2 cup cooked onions (I sauteed them with the garlic before doing step one below)
1-2 cloves garlic, minced
1 can chicken broth
1/2 - 1 tsp cumin, ground
2 cups half & half
3 cups monterey jack cheese, shredded (my kids ate all the jack cheese, so I used Swiss and cheddar)
2 cans creamed style corn
1 can green chilies, chopped; undrained
4 oz. jar pimiento, diced--(I left these out, but added drained diced tomatoes for the red. Diced red bell pepper would be great too.)
fresh cilantro or parsley, optional
tortilla chips, optional

1. Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. 

2. Add half & half, cheese, corn, chilies, and hot pepper sauce (this wasn't listed in the ingredients, and I left it out). Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. 

3. Garnish with cilantro, parsley, and tortilla chips, if desired. (We just ate cornbread with it.)