In the bottom of a Large Stock pot, Soup Pot, or Large Roaster, place about a teaspoon of butter, and melt it.
Add the chicken breasts, and cook them through, about 30 minutes.
When the chicken breast is done, and no longer pink in the center, cut it in small pieces.
Add the onion, and cook for another 10 minutes.
Add the 4 bullion cubes, and about 1/4 of the gallon of water.
Let simmer for about 3 minutes, and break up the bullion in the water.
Add the potatoes, carrots, celery, corn, Santa Fe Medley, black beans, green chiles, Stewed tomatoes, and the rest of the water.
Add the Cumin, Chili powder, garlic salt, seasoned salt, and brown sugar. Stir well, and bring to a boil.
Turn heat to low, and simmer for 2 hours, stirring occasionally.
Place a small amount of chowder in a small crock, and let cool for a couple of minutes, then taste the chowder for seasoning; if you prefer more Cumin, garlic salt, seasoned salt, or chili powder, add more at this time, and stir well to blend, and cook for at least 15 minutes to allow spices to add flavor.
Add the minced garlic, and cook for 10 more minutes.
You can serve the chowder at this point, or leave it on low until time to serve.
You can serve it with tortilla chips, Frito's, corn bread, bread-sticks, crackers, or whatever your favorite is to eat with chowder.
Add cheese on top if desired.
Serve and Enjoy!