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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.
2 Foster Farms Boneless Skinless Breast Fillets, cooked and cubed
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1/4 cup butter
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1 stalk celery, chopped
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1 onion, chopped
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1 carrot, chopped
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1 clove garlic, minced
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1 teaspoon dried oregano
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salt and pepper, to taste
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3 1/2 cups fresh corn kernels
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1 cup chicken broth
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2 teaspoons chopped green chile pepper
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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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