Mexican Corn Chowder Recipe

Ingredients
<br>- ¼ cup butter
<br>- 1 stalk celery, chopped
<br>- 1  onion, chopped
<br>- 1  carrot, chopped
<br>- 1 clove garlic, minced
<br>- 1 teaspoon dried oregano
<br>- salt and pepper to taste
<br>- 3 ½ cups fresh corn kernels
<br>- 1 cup chicken broth
<br>- 2  boneless chicken breast halves, cooked and cubed
<br>- 2 teaspoons chopped green chile pepper
<br>- 2 cups milk
<br><p></p>Directions
<br>step 1: In a large saucepan over medium heat, melt butter.  Cook celery, onion and carrot in butter until onion begins to soften.  Stir in garlic, oregano, salt and pepper and cook 2 minutes more.  Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through.  Stir in milk and heat gently just before serving.
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Ingredients
- ¼ cup butter
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 3 ½ cups fresh corn kernels
- 1 cup chicken broth
- 2 boneless chicken breast halves, cooked and cubed
- 2 teaspoons chopped green chile pepper
- 2 cups milk

Directions
step 1: In a large saucepan over medium heat, melt butter. Cook celery, onion and carrot in butter until onion begins to soften. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through. Stir in milk and heat gently just before serving.

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