Wow! My second recipe post in a week! Yesterday Mom and Dad had to drive to Omaha to pick up Dad’s new pickup truck, so Mom asked me to make supper. I invented this soup loosely based off of Mom’s Chicken Corn Chowder recipe. It was really easy to throw together. If you make this, keep in mind that I made a really big batch, and you’ll probably want to make a few adjustments.
I started by melting one stick of butter in the pot.
Then I added 3 cans of chicken. Do not drain the chicken.
And one diced onion.
Then add one teaspoon of minced garlic and stir it all together.
Mix in one 7 oz. can of green chilies and let all these cook at medium heat while you get the rest of the ingredients ready.
Add two cans of corn. Again, don’t drain them.
Then add two cans of creamed corn,
And two cans of Black Beans.
These I rinse, unless you like all that black syrupy stuff, then be my guest and add that too!
Then add four cups of milk, and mix all this together.
The last ingredient is optional. Tabasco sauce. We all love it, but if you have an aversion to spicy food you can leave it out. I added a little over a tablespoon, but remember, this was a big batch.
I tried to get a shot of me pouring in the tablespoon, but it didn’t turn out. I did get this one really cool shot with a single bead of Tabasco suspended in midair though.
After you’ve mixed everything together, heat to boiling and serve!
It was delicious.