Busters Recipes

Southwestern chicken corn chowder
Makes 4 servings

1 (10-ounce) package frozen cream-style corn
1/2 teaspoon olive oil
1 cup frozen chopped onions
1 teaspoon bottled minced garlic
1 can (14 1/2-ounce) can fat-free chicken broth
1 (10 3/4-ounce) can reduced-fat cream of chicken soup
1 (4 1/2-ounce) can chopped green chilies
1 (5-ounce) can premium chicken breast meat
1/2 teaspoon chili powder or more to taste
1/2 teaspoon ground cumin
1 cup low-fat milk
Shredded Mexican-blend cheese, optional garnish

Pierce the plastic corn container (frozen corn only) to vent
according to package directions and place it on a microwave-safe
plate. Microwave uncovered at high 4 minutes to defrost.

Meanwhile, place the olive oil in a 41/2-quart Dutch oven or soup pot
over medium-high heat. Stir in the onions and cook 30 seconds. Stir
in the garlic. Add the chicken broth and raise the heat to high. Add
the cream of chicken soup and stir to mix well.

Allow the soup to come to a boil while draining the chilies and
chicken and adding them to the pot. When the soup boils, reduce the
heat to low. Add the creamed corn, chili powder and cumin. Stir to
mix well.

Remove the pot from the heat and stir in the milk. Serve at once,
garnished with cheese if desired.

Note: If frozen cream-style corn is not available, substitute a
15-ounce can of cream-style corn. We tested this recipe with
Campbell's Healthy Request cream of chicken soup. If you're serving
very small children, feel free to omit the canned chilies, chili
powder and cumin. Instead, stir in 1/2 cup shredded cheddar cheese
for extra flavor.

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