Since it's been so cold out, I've been making soup a lot lately. About a week ago, I made Southwestern Corn Chowder, a recipe from a cookbook that my mom gave me for Christmas. Sean and I both LOVE it. It's actually more of a stew than a chowder, I think, so if you're not a big chowder person, you'll probably like this anyway. The best thing about it is it's pretty easy and quick to make.
Southwestern Corn Chowder
4 chicken breasts cut into small chunks
1 medium onion cut into thin wedges
1 tbsp vegetable oil
2 tsp ground cumin
2 cans (14-1/2 ounces each) chicken broth
1 pkg. (10 oz.) frozen corn
3/4 cup picante sauce
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 tbsp minced fresh cilantro
2 tbsp cornstarch
2 tbsp water
Shredded Cheese for topping (optional)
1.) In saucepan cook chicken & onion in oil until chicken juices run clear. Stir in cumin. Add broth, picante sauce, and corn; bring to boil. Reduce heat; cover and simmer for 15 min. Stir in peppers and cilantro.
2.) Combine cornstarch & water until smooth; stir into soup. Bring to boil; cook & stir for 2 min. or until slightly thickened. Spoon into bowls and top with cheese if desired.
It's yummy and low-fat if you go light on the cheese or leave it out. Hope you enjoy!