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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Arizona Corn Chowder Recipe

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This recipe for Arizona Corn Chowder is from Bookclub Favs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups chopped Vidalia onion
1 Tbs. olive oil
1 Tbs. flour
1 Tbs. chili powder
1 tsp. ground cumin
1 16 oz. pkg. frozen white shoepeg corn
1 14 oz. jar medium chunky salsa
1 16 oz. can chicken broth
4 chicken breasts, cooked and diced
8 oz. Neufchatel cream cheese, softened
1 cup milk ( I use fat free)
fresh cilantro
Directions:
Directions:
In a large pot, saute onion in olive oil until soft. Stir in flour, chili powder and cumin. Then add the corn, salsa and chicken broth. Bring to a boil and simmer for 10-15 minutes.

Warm milk slightly. Add to mixture. Break up cream cheese into bits and add to mixture. Whisk until smooth. Simmer until all the cheese is incorporated and then add the chicken. Mix thoroughly and simmer 10 minutes more. At this point, the chowder can "rest" until ready to serve. Heat completely before serving. Add fresh cilantro prior to serving. Can add fresh ground pepper to taste and can thin with more milk.
Number Of Servings:
Number Of Servings:
6 big bowls
Personal Notes:
Personal Notes:
This recipe doubles well and is a good left over dish !

 

 

 

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