A delightful and hearty chowder featuring tender chicken, sweet corn, and a creamy base with a touch of spice.
Melt the butter in a Dutch oven over medium heat.
Ensure the butter doesn't brown; it should just melt and start to bubble slightly.
Add the chicken, onion, and garlic to the pot and sauté until the chicken is cooked through and the onion is translucent.
Cut the chicken into bite-sized pieces for quicker cooking.
Stir in the corn, green chilies, salt, and cumin, mixing well.
Taste the mixture and adjust the seasoning as needed.
Pour in the half-and-half cream and bring to a gentle simmer.
Stir continuously to prevent the cream from curdling.
Stir in the shredded cheddar cheese until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Garnish with fresh cilantro before serving.
Serve with a side of crusty bread for dipping.
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