|Please forgive my photo-taking abilities.|
1/2 C chopped yellow onion
1 T olive oil
1 medium chopped zucchini
14.5 oz chicken broth
1 C frozen corn
2 C chopped cooked chicken
1 small can chopped green chilies (I used home-canned hatch chili peppers.)
1 C milk
1 T flour
1/4 t salt (more if using homemade chicken broth)
1 T taco seasoning
1/4 C chopped cilantro (optional)
shredded cheese & tortilla chips (optional)
1. Heat olive oil in a large saucepan. Add onions and sautee for a couple of minutes. Add in zucchini and continue to cook until the onions are soft, but not brown.
2. Add chicken broth, bring to a boil. Add corn, chicken, and green chilies. Simmer for 10 minutes.
3. In glass measuring cup or small bowl whisk together milk, flour, salt, and taco seasoning. (Supposedly you're supposed to let this cook and stir until it's "thick and bubbly." Um, mine didn't really get thick, and I think chowders should be thick. If you're happy with the "chowder" at this point, then skip to step 5.)
4. Melt 2 T butter in a small saucepan. Whisk together 1 C of milk and 3 T of flour. Slowly pour the milk mixture into the melted butter, whisking it until it thickens. Add to chowder. Taste and adjust seasoning as needed.
5. Top with cilantro, shredded cheese, and tortilla chips if desired.