Southwestern Chicken Corn Chowder

What do batteries, cardboard, rayon, shampoo, carpet tile and chalk have in common? They all contain an ingredient made from corn. While none of these products are good to eat, my Southwestern Chicken Corn Chowder is. All of the people I work with can attest to that since there are never any leftovers for me to bring home.

Southwestern Chicken Corn Chowder

1 1/2 lbs boneless skinless chicken breasts
1/2 cup onion (1 medium)
2 cloves garlic, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 teaspoon chili powder
2 cups half-and-half cream or milk
2 cups (8oz) shredded Monterey Jack cheese or Mexican blend
1 can (16 oz) cream-style corn
1 can (4 oz) chopped green chilies, undrained
1 small can of diced tomatoes, drained
Hot pepper sauce to taste, optional

Cut chicken into bite-size pieces. In a large pot, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pot along with chili powder and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and tomato. Cook and stir over low heat until the cheese is melted. You can add ¼ - 1 teaspoon of hot pepper sauce if you like it hot. Serve immediately. Enjoy with your favorite crackers or corn bread.

Yield: 2 quarts

When I bring this chowder to work, I usually double the recipe.

If you would like to know more about corn, please read the informative article that Illinois Corn has on its website:

http://www.ilcorn.org/uploads/documents/uploader/184It%20Begins%20with%20a%20Kernel.pdf