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Mexican Corn Chowder
Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.
Prep Time: approx.
20 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 60 minutes .
Makes 6 servings.
Printed from fosterfarmsandnewmansown.net
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.
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