Tuesday, September 28, 2010

Mexican Corn Chowder

We do soup a lot in the chilly months.  It's filling, it makes a lot and it is relatively inexpensive to make. I made this corn chowder recipe recently.  I made a lot of it. And Troy ate a lot of it. Which is good. And it was good!  I served it with tortilla chips. I'm also going to take some to our small group at Church Sunday night. Hopefully, the cool weather will last and everybody will be in the mood for soup.


1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
1 cup of chicken broth
3/4 teaspoon ground cumin
2 cups milk (I used canned milk)
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 can of mild rotel


1.In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2.Add the chicken broth and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3.Stir in cream, cheese, corn, rotel. Cook, stirring frequently, until the cheese is melted

You could garnish this with cilantro, a little avacado, sour cream...whatever floats your boat!

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