Fiesta Corn Chowder

Name: Fiesta Corn Chowder
Ingredients: 2 cups frozen corn, cooked; 2 (14 3/4 ounce) cans creamed corn; 1 cup low sodium chicken broth; 1 cup onion, chopped; 1 -2 garlic clove, pressed; 1 tablespoon butter; 2 cups whole milk, see note; 2 cups chicken breasts, cooked and shredded; 1 (4 ounce) can diced green chilies; 1 1/2 cups monterey jack cheese, grated; 1 -2 teaspoon cumin; 1 teaspoon pepper; 1/4 teaspoon Tabasco sauce; salt; Topping; tortilla chips

16 ingredients

7 steps

Ingredients

2 cups frozen corn, cooked
2 (14 3/4 ounce) cans creamed corn
1 cup low sodium chicken broth
1 cup onion, chopped
1 -2 garlic clove, pressed
1 tablespoon butter
2 cups whole milk, see note
2 cups chicken breasts, cooked and shredded
1 (4 ounce) can diced green chilies
1 1/2 cups monterey jack cheese, grated
1 -2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon Tabasco sauce
salt
Topping
tortilla chips

Directions

1

In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more.
2

Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes.
3

Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes.
4

Adjust seasoning to taste.
5

Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,.
6

Note:
7

I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.