Creamy Chicken and Corn Chowder

Name: Creamy Chicken and Corn Chowder
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
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)

Submitted by Chef #1198585

"This recipe was published in The Oregonian"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

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

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.