Best Chowder!

Last Friday our ward had a soup and chili cookoff. Doug signed up to bring a soup and I of course ended up making it. :) I made Mexican Chicken Corn Chowder. This is the only soup that I eat, because I don't like soup or chili. Well - I actually won an award!!! LOL Half the soups there won, but we tought it was pretty funny that I ended up getting one. Here is the Recipe for anyone who is interested in making it:

MEXICAN CHICKEN CORN CHOWDER

Ingredients:
1 1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1-2 garlic cloves minced
3 Tbsp Margarine
2 Chicken bullion cubes
1 cup Hot water
1/2 - 1 tsp. Cumin
2 cups Half & Half cream
2 cups Shredded Monterey Jack cheese
1- 16 oz can Cream Style Corn
1 - 4 oz can Green Chilies drained
1/4 - 1 tsp Hot Sauce (I usually will just put a little in and then let everyone add to their own bowl)
1 Med. Tomato chopped

Directions:
Cut Chicken into bite-size pieces. In a heavy pan brown chicken, onion, and garlic in margarine until chicken is no longer pink. Dissolve chicken bullion in hot water. Add to pan with Cumin. Bring to a boil, reduce heat & cover, simmer for 5 minutes.

Add cream, corn, cheese, chilies and hot sauce. Cook and stir over low heat until cheese in melted. Stir in fresh chopped tomato. Garnish with cilantro and fresh chopped parsley (optional).
Makes 6-8 servings.

We usually eat this with tortilla chips.

ENJOY!