Awesome!! I used stock made from leftover rotisserie chicken, picked the meat off of the bones, set aside. Then I cooked diced onion in some butter until translucent, added garlic, and 2 tablespoons flour to make a roux. I added my chicken stock and cumin, and brought it to a boil and simmered some water off of the stock. Then I added a can of creamed corn, corn from 2 leftover ears of corn on the cob, and the chicken and cumin. I did not add cream, tomato or hot sauce. Instead I put in nearly 8 oz of pepper jack cheese at the end, and stirred until melted. Yum! I did not need to add any boullion or additional salt, either. Very yummy for a cool fall day! thank you for this recipe.
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?