Green Chili Chicken Corn Chowder

This is great for a crowd served with rolls, muffins or sourdough bread. Makes a huge amount, I usually half it.

Need a large pot! 

1/2 c. (1 stick butter)

1 onion

All the meat from a rotisserie chicken

Montreal Steak seasoning, Montreal Chicken seasoning, salt, pepper, garlic (whatever seasonings you like)

4 cups chicken broth 

4 cups (1 quart) heavy cream

4 cups or more of frozen sweet corn 

4-6 cooked, peeled, cubed potatoes 

1 c. New Mexico roasted Hatch green chilis, diced (this is a great soup for the fall when you can get the green chilies freshly roasted outside the grocery stores. Just peel off the blackened skins, take out the seeds and stem, dice and add to the soup. We prefer mild to medium chilies, but you can do hot or whatever you like).

4 c. shredded Colby -Jack cheese

Dice onion and saute in the butter with salt and pepper. Add in your chicken and seasonings and stir until everything is coated well. Add in your broth, more or less depending on how much you are making and how many ingredients you are adding. Then add in your heavy cream, corn, potatoes, and green chili. When that has all simmer together for 20 to 30 minutes and you are ready to serve it, add in the four cups of shredded colby jack cheese and serve! 

*Adjust salt and other ingredients amounts as needed

*This recipe is from Erin Schmutz, and was eaten at our epic pioneer trek, and loved by everyone! You will love having this recipe, it's so forgiving and easy to change up the amounts of ingredients based on what you like. If you like chicken, add a lot. If you like potatoes, add a lot. If you like corn, add a lot. You'll love having this on hand!