Mexican Corn Chowder

• 1/4 cup butter
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• salt and pepper to taste
• 3 1/2 cups fresh corn kernels
• 1 cup chicken broth
• 2 boneless chicken breast halves, cooked and cubed
• 2 teaspoons chopped green chile pepper
• 2 cups milk

1. In a large saucepan over medium heat, melt butter.
2. Cook celery, onion and carrot in butter until onion begins to soften.
3. Stir in garlic, oregano, salt and pepper and cook 2 minutes more.
4. Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through.
5. Stir in milk and heat gently just before serving.

butter, celery, onion, carrot, clove garlic, oregano, salt, fresh corn kernels, chicken broth, chicken breast halves, green chile pepper, milk

Taken from allrecipes.com/recipe/mexican-corn-chowder/ (may not work)