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MEXICAN CHICKEN CORN CHOWDER

1 1/2 lbs. boneless skinless chicken
1/2 c. chopped onions
1-2 garlic cloves, minced
3 Tbsp. butter
3 Tbsp. flour
2 chicken bouillon cubes
1 c. hot water
1/2 tsp. ground cumin
2 c. half & half
2 c. cubed Monterey jack cheese
1 16-oz. frozen corn
1 4-oz. chopped green chilis

Cut chicken into bite sized pieces. Brown, add onion and
garlic until onion transparent. Add flour to chicken and onion
mixture. In separate container, add hot water to bouillon. Once
dissolved, add to chicken with cumin; bring to a boil. Reduce
heat; cover and simmer for 5 minutes. Add cream, corn, cheese and
chilis. Cook and stir over low heat until cheese is melted. 6-8
servings.

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