Tex Mex Corn Chowder
1/2 lb. ground mild sausage
1/4 C. chopped onion
2 t. fresh garlic, minced
2 C. milk
1 10 3/4 oz. can cream of chicken soup
1 C. sweet corn
2 Roma tomatoes, chopped (approximately 3/4 C.)
1 4 oz. can chopped green chilies
2 T. minced fresh cilantro
1/4 t. ground red pepper
1 C. shredded Monterey Jack cheese
In a large Dutch oven, cook ground sausage, onion, and garlic until sausage is no longer pink and onion is tender, but not brown. Drain fat from pan.
Stir in milk, cream of chicken soup, corn, chopped tomato, green chilies, cilantro and ground red pepper. Bring to boil. Reduce heat and simmer, uncovered, for approximately 8 to 10 minutes, stirring often.
Add cheese; cook and stir until cheese melts. Serve at once.