Creamy corn chowder with chicken

Welcome 2015! I took quite a hiatus from blogging at the end of the year but I'm back with a recipe to share perfectly suitable to battle the frigid temperatures outside. I can't believe the low tonight is negative six degrees. Some may scoff but for Kentuckians that is totally brrrr and even school-canceling-worthy.

I came up with this soup years ago when I was hungry and limited to the confines of my pantry for dinner (i.e. young, single and poor). Over the years I made minor adjustments like adding meat and cilantro (sometimes I substitute shrimp for chicken) but for the most part it was simple and delicious from the get-go.

Creamy corn chowder with chicken

1 tsp oil

1/4 c diced onion

1 can unsalted corn, drained (or approx. 2 cups frozen corn)

1/4 brick of cream cheese

1 small can green chilis, drained

2 tsp ground cumin

2 c (1 can) chicken broth

1 c cooked chicken, chopped

1/3 c potato flakes

1/4 c chopped fresh cilantro

1/4 c cooked bacon crumbles

Hot sauce, salt and pepper to taste

Cook onions in oil in a saucepan over medium high heat until translucent. Add corn and cumin and heat through. Add cream cheese and stir until melted completely (this is important or you'll end up with chunks of cream cheese).

Add the broth, chicken and potato flakes. Lower heat to medium and continue cooking for ten minutes (add more potato flakes if you want it thicker). Remove from heat and stir in cilantro and bacon.

Taste.  It will likely need salt, pepper and hot sauce but it is hard to tell how much until it is cooked (some bacon is saltier than others).

This makes four hearty servings and is delicious with tortilla chips. Hope you like it.

Stay warm!