I Like To Mosey

Chicken Noodle Soup just won't do.


Tonight I need something else to warm my soul.


Something with a little umph, a kick, a pop.....something worthy of jazz hands

(in case you don't know exactly what jazz hands are)

What is that something you ask?



Well it's my old friend Chicken Corn Chowder of course!

served with a toasted sliced of Cheddar Cheese Bread

Looks good huh?

It just so happens to NOT be a secret family recipe so here you go!

GROCERY LIST:

*2 T margarine or butter

*1 small onion (finely chopped...1/4 cup)

*1 1/2 t ground cumin

*1/2 lb. of boneless, skinless chicken breast (cut into 1 inch pieces)

*2 large sweet potatoes (peeled and cut into 1 inch pieces)

*1 can (14.5 oz) of ready-to-serve chicken broth

*1/2 cup of heavy whipping cream

*2 t chili powder

*1/4 t salt

*1 can (16 oz) of CREAM STYLE corn

*1 can (4 oz) of chopped green chilies (drained)

*1 cup of shredded Monterey Jack cheese

*chopped fresh cilantro (optional)

HOW TO

Melt margarine/butter in dutch oven over medium heat. Cook onion, cumin & chicken for 8 to 10 minutes, stirring occasionally until chicken is no longer pink in the center.

Stir in sweet potatoes & broth. Heat to a boil, reduce heat to low, cover and simmer about 8 minutes (or until potatoes are tender).

Stir in remaining ingredients (except cheese & cilantro) and cook until hot.

Gradually stir in cheese just until melted.

Sprinkle with cilantro (optional)

ENJOY!

(NOTE: this is a recipe that is GREAT for doubling and feeding lots and lots and lots of people)

(SIDENOTE: I definitely always think there isn't enough liquid at first.....stick it out and once you add the cream and cream style corn the soup will get more "soupy")

Not to worry Kitty....I saved you a container full of this golden goodness.