Mexican Corn Chowder

• 3 tbls butter 
• 1 large onion
• 1 medium green bell pepper, chopped
• 1 clove garlic, chopped
• 1 can Rotel (or small can petite diced tomatoes + 1 can green chilis)
• 32 oz.creamed style corn (2 cans)
• 16 oz. corn kernels. drained 
• 2 cups chicken stock
• 1 cup milk
• 2 cups chopped cooked chicken
• salt and pepper to taste
• Tabasco

Melt butter oven medium heat, Add onion, bell pepper and garlic; cook 3-5 minutes until onions are tender. Add Rotel and blend well. Stir in remaining ingredients. Bring to a boil reduce heat and simmer 30 minutes. Top with shredded cheddar. sour cream and scallions. Serve with corn chips.

For more heat add salsa or chopped jalapenos.

For organic, to replace creamed corn, make one cup basic cream sauce and use 3 cans total of organic corn.