Corn Chicken Chowder

During the summer months, we eat corn on the cob one to two times per week. The other day we bought some and it sat here too long and was a little crunchy. I had four ears leftover.  For dinner last night I took the leftover corn and  made corn chicken chowder. It was very yummy. Here is my recipe.

Corn Chicken Chowder
In a large pot add:
4 ears of corn with the kernels cut off the cob
1 small onion, diced
1 stalk of celery, diced
Olive oil to thoroughly coat the corn, onion and celery. Saute until the celery is softened, the onions are translucent and the corn is beginning to brown. More oil may be needed.
Add 1/2 c. flour to the corn mixture to form a roux.
Add 3 c. water
Add 3 t. of chicken base
Let this simmer on low heat. While this is simmering, add the following ingredients:
1 t. minced garlic
1T. chili powder
1/2 t. ground cumin
1 T. parsley flakes
2 small potatoes cooked and diced
1 small can of diced green chili s

While corn mixture is simmering, grill one large chicken breast and one red pepper. Remove the skin from the pepper and dice. Dice the cooked chicken breast and add both to the pot.

Add 2-3 c. of milk. Continue to simmer, stirring often until mixture is thick.

Serve with shredded Colby-jack cheese and corn tortilla chips.

This recipe serves 6.