Here is a recipe from Penzeys ONE that is very similar to one that I developed a couple of years ago. This one is much simpler than mine but seems to incorporate most of the flavors.
* Exported from MasterCook *
Green Chili Chicken Corn Chowder
Recipe By
. Ziegler
Serving Size : 6 Preparation Time :0:00
Categories : A List Soups-Stocks-Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked, cubed chicken breasts (1-2 pounds)
3/4 cup coarsely chopped onion
2 cloves garlic -- minced
3 tablespoons butter
2 cups chicken broth
1 teaspoon ground cumin (1 - 1 1/2 tsp)
2 cups half and half or cream
2 cups shredded Monterey jack cheese (8 oz) or Fiesta or Mexican blend
2 16 oz cans cream-style corn
2 4 oz cans chopped green chilies or 8 oz fresh roasted green chiles, peeled and chopped
1 teaspoon hot pepper sauce (1-2 tsp)
1 14.5 oz can diced tomatoes
fresh cilantro or parsley -- optional
Brown onion and garlic in butter. Add chicken, broth, and cumin and bring to a boil. Reduce heat to medium. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro or parsley if you choose. Salt and pepper to taste.
Source:
"Penzeys ONE"
- - - - - - - - - - - - - - - - - - -
My recipe was developed from the ingredients list of a soup my sister and I used to enjoy at a deli. They quit selling it and we could no longer find it. The company sent me an ingredients list, but no quantities. With the help of friends I finally got my recipe together.
* Exported from MasterCook *
Green Chili Chicken Corn Chowder
Recipe By
. ZieglerServing Size : 6 Preparation Time :0:00
Categories : A List Soups-Stocks-Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked, cubed chicken breasts (1-2 pounds)
3/4 cup coarsely chopped onion
2 cloves garlic -- minced
3 tablespoons butter
2 cups chicken broth
1 teaspoon ground cumin (1 - 1 1/2 tsp)
2 cups half and half or cream
2 cups shredded Monterey jack cheese (8 oz) or Fiesta or Mexican blend
2 16 oz cans cream-style corn
2 4 oz cans chopped green chilies or 8 oz fresh roasted green chiles, peeled and chopped
1 teaspoon hot pepper sauce (1-2 tsp)
1 14.5 oz can diced tomatoes
fresh cilantro or parsley -- optional
Brown onion and garlic in butter. Add chicken, broth, and cumin and bring to a boil. Reduce heat to medium. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro or parsley if you choose. Salt and pepper to taste.
Source:
"Penzeys ONE"
- - - - - - - - - - - - - - - - - - -
My recipe was developed from the ingredients list of a soup my sister and I used to enjoy at a deli. They quit selling it and we could no longer find it. The company sent me an ingredients list, but no quantities. With the help of friends I finally got my recipe together.
Don't wait too long to tell someone you love them.
Billy
Billy
