1 chicken breast (skin off), thawed and diced
1/4 cup sliced mushrooms
1/4 cup low sodium chicken broth
1 cup water
1 packet Goya Sazon seasoning
1-14 oz can of corn, densely packed and undrained
1 tsp. butter
1 tsp. olive oil
1/4 cup smoked gouda, shredded, add more for garnish or to taste

In a large sauce pan, melt the butter and blend with the olive oil. Sear the diced chicken breast on medium heat for 5 to 8 minutes until desired level of browning has occurred. Add the mushrooms and sauté for another 4 minutes until mushrooms soften and release aroma.

Deglaze the pan with the chicken broth. Blend the Sazon into the water and add it to the ingredients already in the pan. Raise the heat to high and bring to a low boil. Add the can of corn, undrained, and fold in the 1/4 cup shredded smoked gouda.

Cover the pan and lower the heat to medium low. Simmer for an hour, until the cheese has thoroughly blended into the liquids and the chowder is hot. Makes two servings, increase ratios accordingly for more servings. Garnish with small mounds of more shredded gouda if desired.

Submitted by: el7