So here you go, my mom's Mexican Chicken Corn Chowder adapted from a 1980-ish Southern Living cookbook.
You will need:
1 1/2lb boneless, skinless chicken, cut into bite sized pieces
1/2 onion, chopped
1-2 cloves minced garlic
2t instant bouillon
2c half & half
8oz monterey jack cheese
1 (14oz)can cream corn
1 4oz can chopped green chilis
1t tobasco (I use about 8x that)
1 med. tomato, chopped
First, cook the first four ingredients in a large soup pot. I started my chicken and then added the next three. Then add water and bring to a boil. Dissolve your bouillon and reduce heat to medium-high.
Add the rest of the half & half, cumin, tobasco, s+p, corn and chilies. But don't drain the corn or chilies. Let simmer for about 10 minutes or so, stirring occasionally so that the bottom doesn't scorch.
Stir in cheese and adjust seasonings.
Add tomatoes and serve.
For some reason, when I copied this down from my mom years ago, I copied down a doubled version. So when I'm looked at my book and saw "3lb chicken" I just shrugged and dumped it in the pot. So now Sanne and I have a couple containers of this soup in the freezer, waiting for another for a blustery day.
What's your favorite soup?