Name: Mexican Chicken Corn Chowder
Ingredients: 1 1/2 lb Boneless skinless chicken breasts; 1/2 c Chopped onion; 2 Cloves garlic, minced; 3 tb Butter or margarine; 2 Cubes chicken bouillon; 1 c Hot water; 1 ts Ground cumin; 2 c Half and half; 2 c Shredded monterey jack cheese; 1 16 oz can cream-style corn; 1 4 oz can chopped green chiles, undrained; 1 ts Hot pepper sauce; 1 md Tomato, chopped; Fresh cilantro, optional

We must ask, Do I fight merely from doctrinal faithfulness? This is like the wife who never sleeps with anybody else but never shows love to her own husband. Is that a sufficient relationship in marriage? No, ten thousand times no. Yet if I am a Christian who speaks and acts for doctrinal faithfulness but do not show love to my divine bridegroom, I am in the same place as such a wife. What God wants from us is not only doctrinal faithfulness, but our love day by day. Not in theory, mind you, but in practice.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Not, Sent	6	Servings

INGREDIENTS

1 1/2	lb	Boneless skinless chicken breasts
1/2	c	Chopped onion
2		Cloves garlic, minced
3	tb	Butter or margarine
2		Cubes chicken bouillon
1	c	Hot water
1	ts	Ground cumin
2	c	Half and half
2	c	Shredded monterey jack cheese
1		16 oz can cream-style corn
1		4 oz can chopped green chiles, undrained
1	ts	Hot pepper sauce
1	md	Tomato, chopped
		Fresh cilantro, optional

INSTRUCTIONS

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion
and garlic in butter until chicken is no long pink. Dissolve the bouillon
in hot water. Add to pan along with cumin; bring to a boil. Reduce heat;
cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot
pepper sauce. Cook and stir over low heat until the cheese is melted. Stir
in tomato. Serve immediately; garnish with cilantro if desired.
Posted to EAT-L Digest 29 Dec 96
Recipe by: Taste of Home Oct/Nov '96
From:    The Taillons <[email protected]>
Date:    Mon, 30 Dec 1996 20:20:33 -0500

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