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Today is October 24, 2021

Chicken Corn Chowder


Soups & Salads


3 Tbsp. butter
1 small onion, chopped
1 Tbsp. minced garlic
4 chicken breast halves, cooked and chopped
2 cups half-and-half
2 cups shredded Monterrey Jack cheese
1 cup chicken broth
2 cans cream-style corn
1 can chopped green chilies
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1 Tbsp. chopped parsley or cilantro


Melt butter in a skillet, and sauté onion and garlic. Transfer to a Dutch oven. Add remaining ingredients. Cook until thick, about 30 minutes.


From “Cooking Through the Ages,” Moselle United Methodist Church

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