Green Chili Chicken Corn Chowder

Ingredients

• 2 tablespoons butter
• 1 chopped onion
• 3 cloves garlic (minced)
• 2 teaspoon ground cumin
• 2 cans cream-style corn ((14.75 ounce))
• 1 can sweet corn, drained ((14.75 ounce))
• 2 cans diced green chiles ((4 ounce))
• 2 cups shredded Monterey Jack cheese ((8 ounces))
• 1 tablespoon hot pepper sauce
• 2 cups half and half
• 1 cup chicken broth (as needed)
• 2 cups shredded chicken
• 1/2 teaspoon salt
• Freshly chopped cilantro
• shredded montery jack cheese
• hot pepper sauce

Instructions

1. 1

   In a large heavy bottomed pot, or dutch oven, heat the butter over medium heat. Add the onion, garlic, and cumin and cook stirring frequently until onion is translucent, about 4-5 minutes.

2. 2

   Add the creamed corn, whole corn, green chiles, monterey jack cheese, and hot sauce and stir to combine. Then slowly stir in the half and half until incorporated. Add chicken broth a little at a time stirring it in completely between each addition until it reaches your preferred thickness for the soup.

3. 3

   Stir in the shredded chicken and then season the soup with the salt to taste. Using less salt will result in a sweeter soup, adding more will make it more savory.

4. 4

   Serve in bowls garnished with your choice of shredded monterey jack cheese, hot sauce, and chopped cilantro.