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