Chowderheads Can Cook


You’ll be surprised at how quick you can put this chowder together.  Depending on how proficient you are with a can opener this is a 20 minute meal.  Really.

 Chicken Corn Chowder

½ c onion, chopped

1 tsp minced garlic (from the produce section, comes in a jar)

3 T butter

1 cup chicken broth (canned; or, bouillon or chicken base dissolved in water)

2 t ground cumin

2 cans white meat chicken, drained

2 cans cream-style corn

1 can (8 oz) mild chopped green chilies

2 c ½-and-½ cream (milk works; or equal parts 1/2-and-1/2 and milk)

2 c pre-shredded cheese (any combination of Mexican style, Monterey Jack, Cheddar)

½ can diced tomatoes in puree (fresh, when in season)

Saute onions and garlic in butter for a few minutes.  Add chicken broth, cumin and chicken.  Bring to a simmer.  Add corn, chilies, cream and cheese.  Stir over medium-low heat until cheese melts.  Stir in tomatoes.

Serve immediately with whole grain bread.

Makes about 8 hearty servings.  The leftovers are terrific.

(The guys I cook for say they don’t like soup.  But they often ask me to make this one.  It’s their favorite.  Go figure.)

 Signature Recipe from Luanna Diller, RD

About Luanna Diller

Luanna Diller's professional expertise includes nutrition, health behavior change, and wellness. She has over three decades of experience in counseling, teaching and motivating thousands of clients to achieve healthier lifestyles. She is a wife, mom to a teenager and a young adult, Registered Dietitian and Christian women’s ministries leader. She is a creative cook, loves to dance and recently discovered a knack for hand making glass beads.
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1 Response to Chowderheads Can Cook

  1. Pingback: Easy Chicken | Food and Faith for Women

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