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Corn Chowder


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  • 2 cans creamed corn
  • 1 can regular corn
  • 2 16 oz. cans Mexican style stewed tomatoes (Rotel)
  • 1 can low fat evaporated milk
  • 1 cup chicken broth
  • 1/2 tablespoon oregano
  • 1/2 tablespoon black pepper
  • 12 oz. Monterey Jack cheese shredded
  • 1 roasted chicken - shredded



Step 1

Mix all ingredients in a large pot, simmer until flavors blend, serve with tortilla chips. Be careful not to scorch the soup - with the milk base it's easy to do.


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