Just thought that I would share this recipe since it is so YUMMY!

Mexican Chicken Corn Chowder
serve 6

1 1/2 lb chicken breast, boneless and skinless, diced (could be made with diced
cooked chicken instead)
1/2 c chopped onion
3 tbsp margarine or butter
1 c boiling water
2 chicken boullion cubes
1 tsp ground cumin
2 c half and half cream (i make it with 2 c white sauce instead)
2 c shredded monteray jack cheese
1 19 oz can cream corn
4 jalapenos, seeded and chopped
1 tomato chopped

Brown diced chicken and onion in pot. Dissolve boullion cubes in water and add to pot with cumin. Bring to boil. Reduce heat, cover and cook for 5 minutes. Add cream (white sauce), cheese, peppers and corn and cook on low heat until cheese is melted. Garnish with tomato and serve!