This is one of our family's favorite soups for the colder months. I found it in a Taste of Home magazine several years ago.
Mexican Chicken Corn Chowder. I am giving you the link so you can print off the recipe in a nice format. I make this chowder after I have been to Costco and bought one of their rotisserie chickens. I make fajitas one night and then the next night I make this chowder with whatever is leftover. Sometimes it may have a lot of chicken, sometimes not so much. Yummy creamy goodness!
Mexican Corn Chowder
1 1/2lbs boneless chicken, shredded
1/2 c onion - chopped
1-2 garlic cloves
2 chicken bullion cubes
2c Half & Half
2c Monterrey Jack Cheese - Shredded
1 can cream corn
1 can green chilies
1 med tomatoes - chopped
Makes 6-8 servings
This recipe is very forgiving. Last night I used frozen corn instead of cream corn and added a can of cream of chicken. Still awesome.
And just because I am feeling generous I will also give y'all a favorite corn muffin recipe too. This corn bread uses a yellow cake mix in it so the corn bread is sweet. YUM!
Green Chili Corn Muffins
1 (8 1/2oz) pkg of corn bread/muffin mix (Jiffy)
1 (9oz) pkg of yellow cake mix (Jiffy)
2T Vegetable Oil
1 can chopped green chili (4oz)
1c shredded cheddar cheese
Combine mixes. In a separate bowl mix eggs, milk, water and oil. Stir in dry ingredients just until moistened. Add the chilies and 3/4c of cheese. Fill greased muffin cups two-thirds full. Bake at 350 for 20-22 minutes or until done. Immediately sprinkle with the remaining cheese. Cool for 5 minutes before removing from pans. Serve warm. Makes 16.