Fall is in the air, we had stopped at the country produce market, and picked up some corn. Perfect for some of Sarah's corn chowder.
1 &1/2 lb. boneless chicken breast
1/2c. chopped onion
2 cloves minced garlic
3 Tbsp. butter
2 chicken boullion cubes
1 c. hot water
1 tsp. cumin
2c. half & half
2 c. shredded Monterey Jack Cheese
1 16oz can creamed corn (I used the fresh corn)
1 4oz can chopped green chilis (undrained)
1/4 - 1 tsp Tabasco sauce
1/2 c. salsa
Cut chicken & brown with onion, garlic, & butter. Dissolve boullion in hot water. Add to pot with cumin. Bring to a boil, then reduce heat. Cover and simmer 5 minutes. Add the rest of ingredients, up to the salsa. Cook over low heat stirring frequently. Stir in Salsa before serving.