Mexican Corn Chowder recipe

6 servings

1/4 cup butter

1 stalk celery, chopped

1 onion, chopped

1 carrot, chopped

1 clove garlic, minced

1 teaspoon dried oregano

salt and pepper to taste

3 1/2 cups fresh corn kernels

1 cup chicken broth

2 boneless chicken breast halves, cooked and cubed

2 teaspoons chopped green chile pepper

2 cups milk

In a large saucepan over medium heat, melt butter.

Cook celery, onion and carrot in butter until onion begins to soften.

Stir in garlic, oregano, salt and pepper and cook 2 minutes more.

Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through.

Stir in milk and heat gently just before serving.