ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Mexican Chicken-Corn Chowder
(From Southern Living Magazine, January, 2001)

Ingredients

3 Tablespoons butter or margarine

4 skinned and boned chicken breast halves, cut into bite-size pieces (1½ pounds)

1 small onion, chopped

2 garlic cloves, minced

2 cups half-and-half

2 cups Monterey Jack cheese

2 (14¾ ounce) cans cream-style corn

1 (4.5 ounce) can chopped green chiles, undrained

1/2 teaspoon hot sauce

1/4 teaspoon salt

1/2 to 1 teaspoon ground cumin

2 Tablespoons chopped fresh cilantro

Directions

Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, for 15 minutes.

Stir in 2 Tablespoons cilantro. Garnish, if desired, with more cilantro.

Yields 2 quarts