Thursday, March 12, 2009

Quick & Easy Dinner

This recipe is just that: quick & easy. I found this recipe in Tuesday's Oregonian (in the Food Day section).

I grabbed what I thought was a bag of frozen rotisserie chicken and when it was thawed, saw that it was actually razor clams. Ooops! Our chicken chowder just became clam chowder. Still nummy!

Creamy Chicken & Corn Chowder

2 T butter
1 1/2 c chopped onions
1 t. ground cumin
1/4 c flour
1 14 oz cans chicken broth
2 11 oz cans Green Giant Mexicorn, drained (I just used 1 15 oz can regular corn)
2 c milk
2 cups shredded cooked chicken
2 packed cups baby spinach (I didn't add any of the spinach)
salt & pepper to taste
1/2 t Tabasco sauce or to taste

Melt butter in saucepan, add onions & saute until tender. Stir in the cumin. Whisk in the flour and cook for 2-3 mins (stirring occasionally). Whisk in the chicken broth until smooth. Add the corn & milk and bring to a simmer. Let cook for 4-5 mins more or until the chowder is thickened slightly. Stir in the chicken & spinach and cook for another 1-2 mins and the spinach is wilted. Add salt & pepper to taste. Stir in Tabasco & serve immediately.

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