Mexican Chicken Corn Chowder

There’s something so comforting about chowder, especially during the winter time! I recently made this Mexican Corn Chowder inspired by a recipe The Recipe Critic and it is seriously BEYOND delicious. It was so easy to totally make my own and if you have picky eaters in your family, you can easily substitute or omit ingredients. It’s super easy to throw together and I always find that making dishes like this in batches and then freezing them make for simple meals throughout the week or month.

I promise you and your family are going to love this one. Here’s everything you’ll need to whip it up:

Ingredients:

• 1 small onion (chopped)

• 1 tablespoon butter

• 1 jalapeño pepper (seeded and finely chopped)

• 3 minced garlic cloves

• 1 1/2 teaspoons cumin

• 1 cup chicken broth

• 2 cups half and half cream

• 2 cups shredded Mexican blend cheese or 2 cups cheddar cheese

• 1 (14 ounce can) cream-style corn

• 1 (4 ounce) can diced green chilies

• 1 (14 ounce) can diced tomatoes, drained

• 2 cups chicken chopped and cooked

• Salt and pepper to Taste

• Tabasco or Hot Sauce of Choice (optional)

• Toppings of choice: avocado, cilantro, salsa, etc.

Instructions:

Step 1: In a large pot or dutch oven add the butter and melt over medium high heat. Once melted, add the onion, jalapeño, and garlic. Cook for 1-2 minutes until tender and fragrant. Add the cumin and then the broth and bring to a boil.

Step 2: Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through. I find the longer you let this “get happy” the better!

Step 3: Season with salt, pepper and top with favorite toppings. Enjoy!