I got this recipe a couple years ago from Angie Pisciotta at an Enrichment activity. My family loves it! The ingredients are pretty simple, but it is very tasty. I like to use rotisserie chicken from the grocery store or Costco for a great flavor.
1 16 oz. package frozen whole kernel corn, thawed
1 cup chicken broth
1 4 oz. can diced green chili peppers
2 tbsp butter or margarine
1 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, minced
1 cup milk
2 cups chopped, cooked chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese
In a blender combine half of the corn and the chicken broth. Blend until nearly smooth.
In a large saucepan, combine corn mixture, remaining corn, chili peppers, butter, dried oregano, salt, pepper, and garlic. Bring to a boil, reduce heat; simmer uncovered for 10 minutes. Stir in milk and chicken; heat through. Remove from heat. Stir in cheese until melted. Add tomatoes, if desired.
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2 comments:
Kim,
I will be trying this! Thanks! April
I was telling Angie Fisk that I was working on a recipe blog, and she said you had just started one too! So I had to come check it out!
You gave us this recipe at a meeting once, and I really love it! I definitely recommend it to everyone!
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