7 c milk
1 17oz box of corn muffin mix
Blend together till smooth and set aside
In 5 Tbs butter, sauté:
2 1/2 c diced onions
5 or more cloves of garlic, minced
Cook until soft, then add:
1/8 tsp cumin
5 quarts chicken broth
4# cooked chicken pieces, cut as desired for soup
5 medium sweet potatoes, cut as desired for soup
3 cups Monterey Jack cheese
7 cups frozen corn (really any will work)
Salt and pepper
Bring all to a boil, then reduce and simmer until potatoes are tender. Stir in milk/muffin mix and blend, stirring, for 10 mins. Add cheese and corn, salt and pepper.
1 17oz box of corn muffin mix
Blend together till smooth and set aside
In 5 Tbs butter, sauté:
2 1/2 c diced onions
5 or more cloves of garlic, minced
Cook until soft, then add:
1/8 tsp cumin
5 quarts chicken broth
4# cooked chicken pieces, cut as desired for soup
5 medium sweet potatoes, cut as desired for soup
3 cups Monterey Jack cheese
7 cups frozen corn (really any will work)
Salt and pepper
Bring all to a boil, then reduce and simmer until potatoes are tender. Stir in milk/muffin mix and blend, stirring, for 10 mins. Add cheese and corn, salt and pepper.
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