Creamy Chicken and Corn Chowder

This recipe was published in The Oregonian

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1 1⁄2 cups  chopped onions (frozen or fresh)
• 1  teaspoon ground cumin
• 1⁄4 cup all-purpose flour
• 2 (14 1/2ounce) cans reduced-sodium chicken broth
• 2 (11 ounce) cans  Green Giant Mexicorn, drained
• 2  cups milk
• 2  cups  shredded  cooked chicken
• 2  cups  Baby Spinach
•  salt & freshly ground black pepper
• 1⁄2 teaspoon Tabasco sauce (to taste)

Directions

1. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until tender, about 4 minutes. Stir in the cumin and sauté for another 30 seconds. Whisk in the flour and cook, stirring occasionally, for 2 to 3 minutes. Whisk in the chicken broth until smooth. Add the corn and milk and bring to a simmer. Let cook for 4 to 5 minutes or until the chowder is thickened slightly and the flavors have blended. Stir in the chicken and spinach and continue cooking for another 1 to 2 minutes or until the spinach is wilted. Add salt and black pepper to taste. Stir in the Tabasco sauce and serve immediately.