Spicy Chicken Corn Chowder

chicken corn chowder

2 tablespoons butter
1 tablespoon oil
3 boneless skinless chicken breasts, cubed ( can use more or less)
1 small onion, chopped
1 -2 jalapeno pepper, seeded and finely chopped
5 large garlic cloves, finely chopped ( do not mince)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half-and-half cream ( can use half cream and milk)
2 cups shredded Mexican blend cheese ( or 2 cups cheddar cheese)
1 (14 ounce) cans cream-style corn
1 (4 ounce) cans diced green chilies
1 (14 ounce) cans diced tomatoes, drained or 1 large chopped tomato
seasoning salt & freshly ground black pepper ( to taste, can use white salt)
Tabasco sauce ( to taste)
shredded Mexican blend cheese, for sprinkling on top ( or cheddar cheese)
Heat butter and oil in a Dutch oven over medium.
Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
Add in broth; bring to a boil over medium-high heat.
Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
Season with salt, pepper and Tabasco to taste.
Ladle into bowls then sprinkle with more shredded cheese.
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