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Mexican Corn Chowder
Servings:
6
Prep Time: 20 minutes
Cook Time: 40 minutes
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Copyright 2005 Allrecipes.com; by Bushy
Prep Time: 20 minutes
Cook Time: 40 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
Copyright 2005 Allrecipes.com; by Bushy
Summary
Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.INGREDIENTS
2 Foster Farms Boneless Skinless Breast Fillets, cooked and cubed
1/4 cup butter
1 stalk celery, chopped
1 onion, chopped
1 carrot, chopped
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper, to taste
3 1/2 cups fresh corn kernels
1 cup chicken broth
2 teaspoons chopped green chile pepper
2 cups milk
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DIRECTIONS
1. In a large saucepan over medium heat, melt butter. Cook celery, onion and carrot in butter until onion begins to soften. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through. Stir in milk and heat gently just before serving.NUTRITIONAL INFO
| Calories | 294 cal |
| Total Fat | 13.5 g |
| Cholesterol | 55 mg |
| Sodium | 336 mg |
| Carbohydrates | 30.2 g |
| Fiber | 3.3 g |
| Protein | 16.6 g |
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |