Mexican Corn Chowder

By Maverick19

Ingredients

• 3 Tbsp butter
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 1 garlic clove, crushed
• 1 can (4oz) chopped green chilies (mild or medium-hot)
• 1 can (16oz) whole tomatoes, drained and broken up
• 2 cans (16oz each) cream style corn
• 1 can (16oz) corn kernels, drained
• 2 cups chicken stock or broth
• 1 cup milk
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack cheese

Preparation

Step 1

1. In a large flameproof casserole, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3-5 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.

2. Stir in cheese just before serving. Heat until melted.