Mexican Corn Chowder

Name: Mexican Corn Chowder
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 2 -3 cloves garlic, minced; 2 tablespoons flour; 2 (12 ounce) cans whole kernel corn, undrained; 1 13 cups chicken broth; 14 cup fresh parsley, chopped; 2 cups half-and-half or 2 cups cream; 1 teaspoon salt; 12 teaspoon pepper; 14 teaspoon dried oregano; cheddar cheese, grated; monterey jack cheese, grated; chopped tomato; diced cooked chicken breast (2 or 3 will do); chopped avocado; bacon bits

17 ingredients

8 steps

Ingredients

2 tablespoons butter
1 large onion, chopped
2 -3 cloves garlic, minced
2 tablespoons flour
2 (12 ounce) cans whole kernel corn, undrained
1 13 cups chicken broth
14 cup fresh parsley, chopped
2 cups half-and-half or 2 cups cream
1 teaspoon salt
12 teaspoon pepper
14 teaspoon dried oregano
cheddar cheese, grated
monterey jack cheese, grated
chopped tomato
diced cooked chicken breast (2 or 3 will do)
chopped avocado
bacon bits

Directions

1

Sautee onions and garlic in butter.
2

Blend in flour and cook until bubbly.
3

Remove from heat and blend in half of corn, chicken broth and parsley and pour into blender.
4

Puree until smooth.
5

Return to pan, add half& half, remaining corn, salt& pepper and oregano.
6

Bring to boil over med.
7

heat and simmer for 5 minutes, stirring to prevent scorching.
8

Top with any or all of your condiments- they really make the soup yummy!