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Mum's Green Chile Chowder

1 Rotisserie chicken
6 minced cloves garlic
4 Tbsp butter
2C chicken broth
2 tsp cumin
3 1/2 C half and half
2 C colby jack cheese
2 cans cream style corn; 15oz cans
1 12 oz regular corn, drained
24 oz chopped green chiles
1 12 oz can rotes tomatoes; mild or medium, drained


Saute garlic in butter in medium to large stock pot for 2-3 minutes. add chicken and continue to saucefor 3-4 minutes. use med low heat to prevent scorching

Add broth and cumin to stock pot. bring to a low boil. reduce heat to low, cover, and simmer for 5-10 minutes.

Stir in hand n half, cheese, corn and chiles. Continue heating on med low, stirring frequently until all cheeses is melted. stir in rotel

Continue cookingg on medium low heat for 35-40 min uncovered. it will stick if heat is too high so stir frequently and watch the heat level. the longer you heat the chowder the thicker is gets. if you can, let it heat for an hour or more.

If too spicy - add more cheese.
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