Wednesday, January 16, 2008

From the Kitchen... Mexican Corn Chowder

After tasting something similar at a local restaurant, I knew the recipe must be had. An ensuing search online, plus a little concocting, resulted in this tasty soup. Enjoy!

Mexican Corn Chowder

3 Tbsp. butter

1 c. onion, diced

2 cloves garlic, minced

1/2 c. red bell pepper, diced

2 poblano peppers; roasted, seeded and diced

2 cooked boneless skinless chicken breasts, diced

In small stockpot saute onion, garlic, and bell peppers in butter until tender. Add poblanos and diced chicken.

2 tsp. chicken base
1 c. hot water

Dissolve chicken base in water and add to pot.

1 tsp. oregano leaves

1/2 tsp. cumin
1/2- 1 tsp. salt, to taste

1 pint half and half

1 can corn, drained

Add to pot and heat through.

1 lb. grated monterey jack cheese

Add to soup and stir until melted. Serve immediately.

*Alternative- Sprinkle cheese on top of each individual bowl of soup. (I think this way looks nicer.)

*May be diluted with milk or thickened with potato flakes according to preference.

the piece de resistance....

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