Chicken Corn Chowder by Jonelle Shields:

This is SO SO good...We first had it at a family reunion this summer and have been addicted ever since. You can make it as directed below, OR cook bacon and chicken, then put everything but the tomatoes and cilantro in a crock pot. Just add the tomatoes and cilantro just before serving. We serve it with cornbread.

8 slices bacon, cooked
1-2 ckn breasts, cubed (enough to make 1-2 cups cubed chicken)
1 onion, chopped
2 cloves garlic, minced
2 Tb butter
2 chicken bouillon cubes
1 c. hot water
1 tsp ground cumin
2 c. milk
2 c. mont.jack cheese, shredded
1 (14 oz) can creamed corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 tomato, de-seeded and chopped
handful of chopped fresh cilantro

1. Cook bacon in frying pan, chop, set aside. Pour out grease.
2. Add butter, chicken, onion and garlic to pan and cook until chicken is just cooked through
3. Dissolve bouillon in hot water. Put in large pot. Add chicken mixture and cumin. Bring to a boil. Reduce heat, cover and simmer for 5 min.
4. Add milk, cheese, chilies, corn and Tabasco. Stir over low heat until cheese melts
5. Stir in tomatoes and cilantro.