It is spring here in Iowa…or so the calendar says. It is still quite chilly right now, making it great for soup. This Chicken and Corn Chowder is super easy to make, creamy and full of flavor. Using rotisserie or left over chicken makes this soup ready to go in under 30 minutes. Topping this chowder with jalepenos adds a nice kick to those whom like spicy foods.

Chicken and Corn Chowder

Ingredients

2 cups chicken cooked and shredded (leftover rotisserie chicken works great)
2 Tbs dried minced onion
1 tsp garlic powder
1/2 tsp cumin
1 Tbs chicken bullion
1 1/2 cups water
3 cups half and half 2% milk works as a lower calorie substitute, just not as creamy
1 15 oz can of creamed corn
1/2 cup frozen corn kernels
1 4 oz can of green chilis
2 cups shredded Monterey jack cheese

Instructions

Place all ingredients into a large pot and stir.
Bring to a boil over medium heat. Reduce heat and simmer 20 minutes until heated through
Serve with optional toppings - additional shredded cheese, dollop of sour cream and jalapenos