Mexican Corn Chowder

Now that spring has sprung I haven't been making as many soups, but on a blustery day a couple weeks ago I decided to give this recipe from Aunt Marilyn a try.  We served it up with some hot French Peasant Bread and instantly fell in love with it.  I loved the touch of creaminess the melted cheese gave to it and I also liked that it was full-flavored without being overpowering or too spicy for the kids.  Everyone enjoyed it and my husband has even asked when I would make it again. 

Click here for printable recipe.

The ingredients:
3 Tbs. butter
1 large onion, chopped
1 medium green or red pepper, chopped
1 clove garlic, crushed
1 can (4-oz) chopped green chilies
1 can (16-oz) whole tomatoes, drained and broken up
2 cans (16-oz each) cream-style corn
1 can (16-oz) whole kernel corn
2 cups chicken stock
1 cup milk
2 cups diced, cooked chicken
1 Tbs. taco sauce or salsa
1 cup shredded Monterey Jack cheese

Directions:  In a large pot, melt butter over medium heat.  Add onion, bell pepper, and garlic; cook 3 to 5 minutes until onion is tender.

Add chilies and tomatoes and blend well.

Stir in remaining ingredients except cheese.

Bring to a boil, reduce heat, and simmer 30 minutes.  Stir in cheese just before serving.  Serve hot with fresh bread.  Enjoy!