Spicy Corn Chowder

Food Storage Spotlight:

This soup is all about corn, so use the best quality corn you can find.  I put the cayenne pepper on the table for those who want more of it in their soup.  This soup only takes about 10 minutes to make—no noodles or raw veggies to cook.

Spicy Corn Chowder

1 cube butter

2 t garlic

½ C AP flour

½ t salt

2 C milk

4 C water

2 t chicken bouillon

4 C corn, frozen or canned

2 cans chicken, shredded fine

2 C shredded cheddar cheese

Dash or two of cayenne pepper, onion powder, and sugar

Tortilla Chips

Melt the butter in a large saucepan and add the garlic, sauté lightly 1 minute.  Add the flour and salt and cook over medium heat 1 minute, stirring continuously. Add the milk, water, and chicken bouillon.  Stir a few minutes until it thickens a little.  Add the remaining ingredients and heat through.  Serve with tortilla chips.

Optional:  Sometimes I add some very small diced potatoes, peppers, or shredded carrots or summer squash to make this soup a bit more filling and healthy.  Add veggies with the water and increase cooking time to cook them through.  To make this soup extra good, stir in some cream  and parmesan cheese at the end.