Green Chili Chicken Corn Chowder

In a large heavy bottomed pot, or dutch oven, heat the butter over medium heat. Add the onion, garlic, and cumin and cook stirring frequently until onion is translucent, about 4-5 minutes.

Add the creamed corn, whole corn, green chiles, monterey jack cheese, and hot sauce and stir to combine. Then slowly stir in the half and half until incorporated. Add chicken broth a little at a time stirring it in completely between each addition until it reaches your preferred thickness for the soup.

Stir in the shredded chicken and then season the soup with the salt to taste. Using less salt will result in a sweeter soup, adding more will make it more savory.