Creamy Corn and Cheese Chowder

Deb S.

Yield: Makes 6 large servings.

Ingredients:

• 1 large onion, finely chopped
• 2 Tbsp cumin seed (ground)
• 2 cups fresh or frozen corn
• 1 13 oz. can evaporated milk
• 1 clove garlic, minced
• 4 cups chicken stock (1 box)
• 2 Tbsp fresh chives, chopped
• 1 Tbsp vegetable or olive oil
• 2 Tbsp flour
• 2 cups cubed chicken breast
• 1 cup Cheddar cheese, grated
• 2 medium potatoes, cubed
• 1/4 cup Italian parsley, chopped (you can use regular)

Steps:

1. In a small skillet, sauté the onion and garlic in the oil until golden. Drain and put in the Crock-Pot slow cooker.
   
2. Add the remaining ingredients, except for the cheddar cheese, evaporated milk and chives. Mix thoroughly. Cover; cook on Low 6 to 9 hours or until the potatoes are tender (or on High for 2 to 4 hours).
   
3. Add the cheese and the evaporated milk during the last hour of cooking and garnish with the chives before serving.
   
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I got this recipe from a woman I worked with and could not find any fresh Italian parsley so I used regular parsley and then added a ¼ tsp. of Italian seasoning. I used minced garlic from a jar about 2 Tbsp. I found in the first attempt that the chicken had little flavor and was kind of stringy and rubbery from being cooked in the pot for so long. ( I find that Chicken Breast meat does not fare well during long periods of cooking.) So now I either use boneless skinless chicken thigh meat or I use ground chicken or turkey and brown it like you would hamburger and then just before I put it in the pan I added enough flour to coat the meat and put it in the Crock-Pot after all the other ingredients and then stir. I also added an 1/8 of a tsp. of white pepper.

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