Corn Chowder

Prepare yourself for a creamy spoonful of heaven!  You've been warned!

With the snow, I decided it's "Take Lunch To Your Husband's Office Day"! Nobody likes to venture out in the nastiness to sit in a drive-thru with other hungry, freezing people!  Such a lonely, cold line of cars!

A gal I used to work with brought this recipe to my office one wintery day (maybe this is why I associate offices with Corn Chowder). It sat, all day, in it's warm little crock pot just longing to be ladled. It somehow made the day more bearable (not to mention, productive) and I suddenly had a stronger affection for my co-worker!

Here is the recipe...

Corn Chowder

1 can (10 3/4 oz) condensed fiesta nacho cheese soup
1/2 block (4 oz) cream cheese
2 1/2 cups half & half cream
3 tablespoons of butter
3 cloves of garlic, peeled and minced (fancy word for finely chopped)
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream style corn
2 large zucchini, sliced and diced into quarter pieces (chop smaller if desired)
1 cup green chiles (canned or fresh)
1 cup grated cheddar cheese
salt & pepper to taste

In a pot, combine the cheese soup, half & half cream, and cream cheese. Over low heat, stir until combined.

In a skillet, sauté butter and garlic. Add zucchini and cook until it starts to soften. Add whole kernel corn and stir. Add to liquid mixture in pot.

After you've added the vegetables to the pot, add cream style corn and green chiles. Stir.

Let simmer on low for 15-20 minutes. Salt & pepper to taste.

Top with cheese (I used a mixture of Monterey Jack & Cheddar) and serve with your favorite cornbread recipe (today, mine is Jiffy...life is harried).

Your family (and co-workers) will love you!