Mexican Corn Chowder


  • ¼ cup butter
  • 1 stalk celery, chopped
  • 1onion, chopped
  • 1carrot, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 3 ½ cups fresh corn kernels
  • 1 cup chicken broth
  • 2boneless chicken breast halves, cooked and cubed
  • 2 teaspoons chopped green chile pepper
  • 2 cups milk
  • Directions

  • Step 1

    In a large saucepan over medium heat, melt butter.Cook celery, onion and carrot in butter until onion begins to soften.Stir in garlic, oregano, salt and pepper and cook 2 minutes more.Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through.Stir in milk and heat gently just before serving.


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