Aztec Corn Chowder

Serves: 5
Total Calories: 433


1/4 cup butter
3 1/2 cups corn
1 clove garlic, minced
1 cup chicken broth
2 cups milk
1 teaspoon dried oregano
1 (4-ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
salt to taste
Optional: chopped tomato, chopped cilantro


Melt butter in a large saucepan over medium heat. Add corn and garlic; heat and stir until corn is heated through. Remove from heat. Place broth and 2 cups corn mixture into a blender. Cover and blend until smooth; stir into mixture in saucepan. Add milk, oregano and chiles and mix well; bring to a boil over medium heat, stirring constantly. Remove from heat; stir in cheese and salt to taste. Garnish with tomato and cilantro, if desired.

Tip: Homemade savory crackers are a special touch for soup. Spread saltines with softened butter, then sprinkle with garlic salt, thyme, paprika or another favorite seasoning. Pop into a 350-degree oven just until golden, 3 to 6 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 433
Calories from Fat: 185

This Aztec Corn Chowder recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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