Mexican Corn Chowder

A great weekend of warm weather, football and family were among the highlights our family enjoyed these past few days.

It almost seemed a crime to tear out the last of the garden this weekend. Our tomatoes have been growing great up until a few weeks ago with the mild weather. About a week ago they got tired, and started to wilt–begging winter to come.

Our family spent Saturday at the football game. My daughter loved the cheerleaders and dancers and of course, the mascot. My son was completely into the mascot and the football game. Turning every 15-30 seconds to ask another question about who had the ball or where the team was or why people were booing or cheering.

The weekend quickly ended and this morning I woke up in a panic…fearing I had overslept but actually waking up an hour too early. And last night I had the worst time staying awake–thinking it was 11 but knowing it was only 10! This Daylight Savings Time thing is not good to me–ever. It’s like winter. Which interestingly made an appearance today. In full glory. As the snow and rain comes down and I pull an extra sweater around me, all I can think of is soup. And this easy, warm and delicious recipe is one that our family enjoys during the cold months:

MEXICAN CORN CHOWDER

1 lb boneless, skinless chicken breasts or 1 lb ground beef or buffalo (If vegetarian, substitute 1 15oz can black beans)

1/2 cup chopped onion

1/2 tsp garlic powder

3 tbsp butter

1tsp ground cumin

2 cups half and half

2 cups shredded Monterey Jack cheese

1 15oz can creamed corn

1 4oz can chopped green chiles

1 bag tortilla chips or cornbread muffins

In a saucepan, cook chicken, or brown buffalo or ground beef. Once cooked, place in crockpot. Add remaining ingredients (minus tortilla chips or cornbread) and stir until well combined. Cook on low for 4-5 hours, or on high for 2-3 hours.

Serve with tortilla chips or cornbread.

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