Souper Bowl Sunday

Happy Monday!

How was your weekend? Did any snow fall in your neighborhood this weekend? We woke up to a couple of inches yesterday and winter has arrived, surely and sadly enough. I dusted off my Sorel boots and while I love how comfortable, warm, and durable they are, I would prefer to not have a reason to wear them. Oh well, the weather made for a perfect Souper Bowl Sunday at least!

As I mentioned on Friday, we made Southwest Corn Chowder, a soup we made last year and loved. (I omitted the cheese in my bowl) The total time to make this soup was 30 minutes, maybe a little more, one reason to love this recipe. When you try it you’ll understand the main reason we love it. It’s so good!
Southwest Corn Chowder 3

Before we made the soup we went to World Market in search of a mail tray/holder. I’ve been wanting one for quite some time because we have little room in our kitchen and I hate clutter. Piles of mail stack up and I’m such a neat freak that it starts to annoy me. But now we have a solution!
Mail Sorter

Now for the chowder:

Southwest Corn Chowder

4 boneless, skinless chicken breast cut into 3/4 inch cubes
1 medium onion, cut into thin wedges
1 tbsp vegetable oil
2 tsp ground cumin
2 cans (14.5 oz each) chicken broth
1 package (10 oz) frozen corn
3/4 c picante sauce
1/2 c chopped sweet red pepper
1/2 c chopped green pepper
2 tbsp cornstarch
2 tbsp water
Pepper jack cheese, or your cheese of choice
Garlic powder
Chili powder

1. Season the chicken with salt, pepper, cumin, paprika, garlic powder and chili powder. In a dutch oven or 3 quart saucepan, heat the oil and cook the chicken and onion until chicken juices are clear. Add the broth, corn, and picante sauce and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
2. Stir in peppers. Combine the cornstarch and water until smooth, stir into soup. Bring to a boil, cook and stir for 2 minutes or until slightly thickened. Spoon into bowls and top with cheese.

Southwest Corn Chowder 2

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