Friday, October 10, 2008

Mexican Corn Chowder

This was DELICIOUS! Okay, let me rephrase that: I loved it, my husband hated it. Sad day, I know. I love, love, love corn, and chunks do not bother me in the least. My husband loves, loves, loves corn, too...however, he and chunks do not get along. I asked him prior to making it if he thought he would be okay with chunks of corn. He said he would be fine, because, well, he loves corn. It was quite the contrary. There is A TON of corn in this soup, and it was just a bit too chunky for him. If you have a chunky-hater like me on your hands, I would suggest food processing 2 cups of corn instead of only one. I also tried to make it a little less spicy by not adding quite so much onion, green chilies, and cumin. BIG PROBLEM! Don't do that...I think that it would have been even more delicious with the full servings of each of these.
The original recipe did not have potatoes, but we added them. It made the soup a little more hearty and filling, where without it I feel like I would have needed a few bowls to fill me up.
Like I said...I LOVED this soup...I will be eating it for lunch for the next 3 days with no hesitation whatsoever...enjoy!

Adapted From: Kill the Gluten

1 small onion, diced
5 medium potatoes, chopped and boiled
3 (15 oz) cans corn, drained
2 cups chicken broth
2 cups milk or cream
1 (4 oz) can diced green chiles
1 tsp cumin
1/4 tsp garlic salt
2 cups cooked diced chicken
toppings: sour cream, cheese(this was my favortie), salsa, tortilla chips, avocado

Put onion, chilies and 1 can of corn in food processor, or blender, and pulse for 10-20 seconds.  Pour corn mixture into large saucepan. Add chicken broth, milk or cream, cumin, garlic salt, and 2 cans corn. Heat over medium heat until warm. Add chicken and potatoes. Heat and stir for 10 minutes over low heat. Remove from heat. Serve topped with sour cream, cheese, salsa, tortilla chips and diced avocado.

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