Mexican Corn Chowder

As was mentioned in my specialty area I like to make a lot of Mexican dishes. Doesn't really qualify me to be an expert, but this is one of my all-time favorite dishes. It's not that hard to make and my whole family loves it.

Mexican Corn Chowder

1 onion chopped

1 t cumin

1 clove garlic

3 T virgin olive oil

Saute onions, cumin garlic in olive oil until browned.

Add:

3 c water (I use juice from cans of corn)

3 chicken boullion cubes

3 med. potatoes cut in cubes

Boil until potatoes are soft

Add:

1 can green chilis chopped

2 cans corn

Turn heat down to low

Add:

1 8oz block of Monterey Jack Cheese shredded

(add it a little bit at a time while stirring it in)

After the cheese is all melted I add 2 c light cream

Serve immediately

I love to serve corn bread with this dinner so I'll include my recipe for that as well. It's a sweeter corn bread which we all prefer over the not-so-sweet version.

Corn Bread

1 1/4 c flour

3/4 c corn meal

1 T baking powder

1 t salt

3/4 c sugar

1 egg

1/4 c oil

3/4 c milk

Add dry ingredients together and mix. Add wet ingredients into a separate bowl and beat egg. Add wet to dry and stir as little as possible. You can make muffins or bread with this recipe. Bake at 400 degrees for about 15 minutes or so. Keep an eye on them while baking. Enjoy!!

CHEF BON VIVANT