Mexican Corn Chowder

Name: Mexican Corn Chowder
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 2 -3 cloves garlic, minced; 2 tablespoons flour; 2 (12 ounce) cans whole kernel corn, undrained; 1 1/3 cups chicken broth; 1/4 cup fresh parsley, chopped; 2 cups half-and-half or 2 cups cream; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon dried oregano; cheddar cheese, grated; monterey jack cheese, grated; chopped tomato; diced cooked chicken breast (2 or 3 will do); chopped avocado; bacon bits

Submitted by MadzMom

"This is my mom's soup recipe that is requested by my brothers and me at nearly every family get-together. I'm not sure where it originated, but boy is it a popular one! The condiments are key to this recipe, so be sure and mix them all up in the chowder! DELICIOUS! (30 min. prep time includes boiling the chicken)"

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Ready In:: 40mins
Ingredients:: 17
Serves:: 6-8

ingredients

2 tablespoons butter
1 large onion, chopped
2 -3 cloves garlic, minced
2 tablespoons flour
2 (12 ounce) cans whole kernel corn, undrained
1 ¹⁄₃ cups chicken broth
¹⁄₄ cup fresh parsley, chopped
2 cups half-and-half or 2 cups cream
1 teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon dried oregano
Condiments
cheddar cheese, grated
monterey jack cheese, grated
chopped tomato
diced cooked chicken breast (2 or 3 will do)
chopped avocado
bacon bits

directions

Sautee onions and garlic in butter.
Blend in flour and cook until bubbly.
Remove from heat and blend in half of corn, chicken broth and parsley and pour into blender.
Puree until smooth.
Return to pan, add half& half, remaining corn, salt& pepper and oregano.
Bring to boil over med.
heat and simmer for 5 minutes, stirring to prevent scorching.
Top with any or all of your condiments- they really make the soup yummy!

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Reviews

I would make it again but use less onion and make a a bit thicker. I used 1 tbs of olive oil rather than the butter the recipe called for. It worked out great.

joantski