Rilda's Kickin' Chicken Corn Chowder
Serves about 6
1 1/2 pounds of boneless skinless chicken breasts, cut into bite-sized pieces ($2.54)
1/2 c. onion ($0.25)
1 clove of garlic, minced ($0.05)
3 tbsp. butter ($0.10) My grocery store was selling Challenge Butter for 1.99 and there was a coupon online that brought the price of the butter down to $0.99 a lb!
3 cubes chicken bouillon* (Free if you follow the tip below!)
1 c. HOT water
1 tsp cumin ($0.10)
2 c. half and half (or whole milk) ($0.50-1.00)
2 c. Monterey Jack cheese, shredded ($1.00)
1 can cream style corn ($0.97)
2 cans Rotel tomatoes, drained ($0.84) Check out this deal to get a can of Rotel for 42 cents!
----> In a large pot, brown chicken, onion, and garlic in butter until chicken is no longer pink in the middle.
Dissolve bouillon cubes in hot water.* Add to the pot along with cumin. Bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes.
Add half-n-half, cheese, and corn. Cook, stirring constantly over low heat until cheese is melted. Stir in drained Rotel tomatoes and serve.
Total Cost: $6.31 for 6 servings!
*Money Saving Tip: You can easily make your own broth to substitute for the bouillon cubes and water. Just boil at least two seasoned chicken breasts/legs/thighs in water until cooked through and you'll have a pot full of broth. Or, if you have a slow cooker, just place a couple chicken breasts/legs/thighs in there with spices, cover with water and cook on low heat until chicken is cooked through. If you want to make chicken stock, just use chicken that still has the bone in it. I always freeze the broth/stock so I can have FREE broth/stock on my hands whenever I need it. Also, if you refrigerate the broth/stock before using it or putting it the freezer, the fat will rise to the surface and can be easily removed with a spoon.