- 1/4 cup butter
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 3 1/2 cups fresh corn kernels
- 1 cup chicken broth
- 2 boneless chicken breast halves, cooked and cubed
- 2 teaspoons chopped green chile pepper
- 2 cups milk
- 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.
05/22/2018
recipepes.com
Mexican Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
