Mexican Corn Chowder

• 2 tablespoons butter
• 1 large onion, chopped
• 2 -3 cloves garlic, minced
• 2 tablespoons flour
• 2 (12 ounce) cans whole kernel corn, undrained
• 1 13 cups chicken broth
• 14 cup fresh parsley, chopped
• 2 cups half-and-half or 2 cups cream
• 1 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon dried oregano
• cheddar cheese, grated
• monterey jack cheese, grated
• chopped tomato
• diced cooked chicken breast (2 or 3 will do)
• chopped avocado
• bacon bits

1. Sautee onions and garlic in butter.
2. Blend in flour and cook until bubbly.
3. Remove from heat and blend in half of corn, chicken broth and parsley and pour into blender.
4. Puree until smooth.
5. Return to pan, add half& half, remaining corn, salt& pepper and oregano.
6. Bring to boil over med.
7. heat and simmer for 5 minutes, stirring to prevent scorching.
8. Top with any or all of your condiments- they really make the soup yummy!

butter, onion, garlic, flour, whole kernel corn, chicken broth, fresh parsley, cream, salt, pepper, oregano, cheddar cheese, cheese, tomato, chicken, avocado, bacon bits

Taken from www.food.com/recipe/mexican-corn-chowder-60001 (may not work)