Mexican Chicken Corn Chowder

Leftover chicken?  Check.  Fresh Chilliwack corn?  Check.  One sad little tomato?  Yup.  Ripe avocado?  Got one!  Ok, what does this recipe make??  After a quick Google, I thought it might as well make a corn chowder since the corn I have is so fantastic I wanted it to shine.  Chilliwack corn is just so awesome and I am so glad to be living close enough to easily get some when it's in season.  Mr. Piglet is not even a corn fan but since experiencing Chilliwack corn in it's unadulterated form this year (just simply boiled), he's been addicted.  LOVE eating what's in-season and we'll be sad when it's gone.  Might as well try to cram in as much as we can while we can, right??  Let's cook!

Tools needed:

• Measuring cups or spoons
• Cutting board and knife
• 1 large pot
• Spatula

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup diced cooking onions
• 3 cloves of garlic, minced
• 1 tablespoon coconut oil or canola oil
• 2 and 2 tablespoons of butter
• 3 tablespoons all-purpose unbleached flour
• 1 cup reduced-sodium chicken broth
• 3/4 teaspoon ground cumin
• 2 cups almond milk (you can substitute real milk, coconut milk or whatever milk you like)
• 2 cups shredded cheese (I used a mix of chedder and mozzarella but you can also use monterrey jack with chedder or any neutral cheese mix that you like)
• 3 ears of corn, cooked and kernels taken off
• 1 (4 ounce) can diced green chilies
• 1 dash hot sauce
• 1 tomato, chopped
• 1 avocado, chopped
• salt and pepper to taste
• fresh cilantro sprigs, for garnish (optional)

Directions:

1.  Heat pot to medium to medium-high and add the cooking oil and then the onions.  Cook the onions until they are translucent and then add the garlic and cook for 1-2 minutes.  Add chicken and cook until the chicken is no longer pink in the middle.

2.  Add the cumin and other 2 tablespoons of butter, let it melt and then add the flour, stirring to make a paste.  Add the chicken broth slowly, stirring as you add it.  Let the mixture simmer for 5 minutes.

3.  Slowly add the milk, stirring as you add it and let it come to a simmer.  Stir in the cheese, corn, diced green chilies and hot sauce, stirring until the cheese has melted.  Add salt and pepper to taste.  Reduce heat to low and garnish with tomatoes, avocado and cilantro when ready to serve.  

4.  Eat and enjoy!

(Adapted from recipe on allrecipes.com)