Chicken and Potato Chowder

Living in the Deep South, I never cared for soup because the weather is always so hot here, but this is one that I do like in the winter. Goes together quickly with things most cooks have on hand.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup  chopped onion
• 1  tablespoon butter
• 2  cups frozen whole kernel corn
• 1 1⁄2 cups chicken broth
• 1 1⁄2 cups  chopped peeled potatoes
• 1 (4 ounce) can  diced green chili peppers, drained
• 1⁄4 teaspoon fresh coarse ground black pepper
• 2  cups milk
• 2  tablespoons all-purpose flour
• 5  ounces  cooked chicken, cut into thin strips (1 cup)
• 5  tablespoons  snipped fresh cilantro

Directions

1. In a large suacepan cook onion in hot butter for 3 to 4 minutes or until tender. Add corn, chicken broth, potato, chile peppers, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender, stirring occasionally.
2. Ina screw-top jar combine milk and flour; cover and shake well. Add to potato mixture. Cook and stir until thickened and bubbly.
3. Add chicken and cilantro. Heat through.