Creamy Chicken and Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was published in The Oregonian Ingredients:
2 tablespoons butter |
1 1/2 cups chopped onions (frozen or fresh) |
1 teaspoon ground cumin |
1/4 cup all-purpose flour |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (11 ounce) cans green giant mexicorn, drained |
2 cups milk |
2 cups shredded cooked chicken |
2 cups baby spinach |
salt & freshly ground black pepper |
1/2 teaspoon tabasco sauce (to taste) |
Directions:
1. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until tender, about 4 minutes. Stir in the cumin and sauté for another 30 seconds. Whisk in the flour and cook, stirring occasionally, for 2 to 3 minutes. Whisk in the chicken broth until smooth. Add the corn and milk and bring to a simmer. Let cook for 4 to 5 minutes or until the chowder is thickened slightly and the flavors have blended. Stir in the chicken and spinach and continue cooking for another 1 to 2 minutes or until the spinach is wilted. Add salt and black pepper to taste. Stir in the Tabasco sauce and serve immediately.
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