Creamy Chicken and Corn Chowder

• 2 tablespoons butter
• 1 12 cups chopped onions (frozen or fresh)
• 1 teaspoon ground cumin
• 14 cup all-purpose flour
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 2 (11 ounce) cans Green Giant Mexicorn, drained
• 2 cups milk
• 2 cups shredded cooked chicken
• 2 cups Baby Spinach
• salt & freshly ground black pepper
• 12 teaspoon Tabasco sauce (to taste)

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and saute until tender, about 4 minutes.
3. Stir in the cumin and saute for another 30 seconds.
4. Whisk in the flour and cook, stirring occasionally, for 2 to 3 minutes.
5. Whisk in the chicken broth until smooth.
6. Add the corn and milk and bring to a simmer.
7. Let cook for 4 to 5 minutes or until the chowder is thickened slightly and the flavors have blended.
8. Stir in the chicken and spinach and continue cooking for another 1 to 2 minutes or until the spinach is wilted.
9. Add salt and black pepper to taste.
10. Stir in the Tabasco sauce and serve immediately.

butter, onions, ground cumin, flour, chicken broth, mexicorn, milk, chicken, spinach, salt, tabasco sauce

Taken from www.food.com/recipe/creamy-chicken-and-corn-chowder-360270 (may not work)