Skip to main content

Mum's Green Chile Chowder

1 Rotisserie chicken
6 minced cloves garlic
4 Tbsp butter
2C chicken broth
2 tsp cumin
3 1/2 C half and half
2 C colby jack cheese
2 cans cream style corn; 15oz cans
1 12 oz regular corn, drained
24 oz chopped green chiles
1 12 oz can rotes tomatoes; mild or medium, drained


Saute garlic in butter in medium to large stock pot for 2-3 minutes. add chicken and continue to saucefor 3-4 minutes. use med low heat to prevent scorching

Add broth and cumin to stock pot. bring to a low boil. reduce heat to low, cover, and simmer for 5-10 minutes.

Stir in hand n half, cheese, corn and chiles. Continue heating on med low, stirring frequently until all cheeses is melted. stir in rotel

Continue cookingg on medium low heat for 35-40 min uncovered. it will stick if heat is too high so stir frequently and watch the heat level. the longer you heat the chowder the thicker is gets. if you can, let it heat for an hour or more.

If too spicy - add more cheese.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes
Post a Comment
Read more

BBQ Chicken Quinoa Salad

Quinoa (2 cups uncooked, cooked with 4 cups of water) 1 can black beans, drained & rinsed 1 1/2 cups corn 1 bunch cilantro, roughly chopped 1 container fresh pico de gallo  1+ generous cups shredded chicken 1 1/2 cups shredded mozzarella cheese 3/4 cup barbecue sauce 3/4 cup ranch dressing 1-2 avocados, cubed   Mix all ingredients in a large bowl while quinoa is cooking. Stir in hot quinoa & serve with chopped avocado on top.  Add / subtract whatever you want! I'm sure there are 27 different variations of this recipe that would be equally delicious. 
Post a Comment
Read more