Ellen’s Mexican Chicken Corn Chowder

1.5 lbs. boneless skinless chicken breasts

1/2 cup chopped onion

1 to 2 cloves garlic, minced

3T butter or margarine

2 chicken bouillon cubes

1 cup hot water

1/2 to 1 t. ground cumin

2 cups half & half cream

2 cups (8 oz.) shredded Monterey Jack cheese

1 can (16oz.) cream-style corn (I use 2 cans because we like more corn)

1 can (4oz.) chopped green chiles, undrained

1/4 to 1 t. hot pepper sauce

Cut chicken into bite sized pieces .  In a Dutch oven, brown chicken,

onion, and garlic in butter until chicken is no longer pink. Dissolve

the bouillon cubes in hot water.  Add to pan along with cumin; bring

to boil.  Reduce heat; cover and simmer for 5 minutes.  Add cream,

cheese, corn, chiles, and hot pepper sauce.  Cook and stir over low

heat until the cheese is melted.  Serve immediately.