If I have to cook...

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.

Turkey Taco Meat 1- 1 1/4   pound   lean ground turkey 1   tablespoon   olive oil 2   teaspoons   beef bouillon powder 1   tablespoon   chili powder 1   teaspoon   ground cumin 1/2   tsp   EACH smoked paprika, onion powder, garlic powder, dried oregano 1/4   teaspoon   cayenne pepper   (optional) 2   tablespoons   water 1/4   cup   Homemade Salsa   or your favorite store bought For Serving tortillas or taco shells cheese lettuce Tomatoes avocaodes Guacamole hot sauce salsa sour cream INSTRUCTIONS Report this ad Heat olive oil in a large skillet over medium-high.  Add ground turkey and all of the seasonings and cook until almost cooked through, but still slightly pink then add salsa and water simmer an additional 5 minutes or until cooked through and reduced. Taste and add...