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Corn Chowder And Cornbread

Jana's recipe

Prep
Cook
Serves 6people
Ingredients
buttermilk cornbread
1/2
cup melted butter
2/3
cup sugar
2
eggs
1
cup buttermilk
1/2
tsp baking soda
1/2
tsp salt
1
cup flour
1
cup corn meal
combine ingredients well and pour into a greased 8" x 8" pan. bake at 400 degrees for 30 minutes
1
large boneless, skinless chicken breast, cut into 1/2 to 3/4 inch pieces
1/2
cup chopped onion
2
garlic cloves, minced
3
tbsp butter
1
cup chicken broth
1
tsp ground cumin
2
cups heavy cream
2
cups grated cheddar or Monterey Jack cheese
1
(16 oz) bag frozen corn
1
can diced green chilies, undrained
1/4
tsp Tabasco sauce
1
medium tomato, chopped & drained (1 14 oz can drained, diced tomatoes will work as well.)
fresh cilantro
Directions
1.
Use sour cream as an optional garnish.
2.
In a large pot, brown chicken, onions and garlic in butter until chicken is no longer pink. Add chicken broth, cumin and a pinch of kosher salt; bring to a boil. Reduce heat and simmer for about 5 minutes. Slowly add cream. When cream is warm, add cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato. Garnish with cilantro.

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