Title: White Corn Chili
Categories: Corn Chili Chicken American
Yield: 1 Servings

1	lb	New potatoes
1	ts	Kosher salt
2		14 ounce cans corn chowder
1	c	Milk
4		Cooked chicken breast halves
		Chopped (optional)
2	ts	Ground cumin
1/2	ts	Ground chipotle chile
		Pepper
		White pepper (and salt if
		Desired)

Peel potatoes and cut into 3/4-inch cubes. Put potatoes in pot, add water to cover and add salt. Bring to boil and cook 12 minutes from when water comes to boil. Remove potatoes from heat and drain.

Meanwhile, heat chowder and milk in another saucepan. Add chicken and reduce heat to warm through. Add spices; adjust seasoning. Add hot potatoes. Do not let chili boil after adding chicken. Makes 4 to 6 servings.

Per serving: 212 calories, 5 g fat, 14 mg choleserol, 1,093 mg sodium.

San Jose Mercury-News, January 8, 1997, p. 2F

"That ain't chili." Yeah, that was _my_ reaction, too. Whatever you want to call it, it sounds pretty good. From: Tony Lima Date: 09 Jan 97 Chile-Heads List Ä

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