Fiesta Corn Chowder - cooking recipe

Ingredients

2 cups frozen corn, cooked
2 (14 3/4 ounce) cans creamed corn
1 cup low sodium chicken broth
1 cup onion, chopped
1 -2 garlic clove, pressed
1 tablespoon butter
2 cups whole milk, see note
2 cups chicken breasts, cooked and shredded
1 (4 ounce) can diced green chilies
1 1/2 cups monterey jack cheese, grated
1 -2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon Tabasco sauce
salt
Topping
tortilla chips

Preparation

In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more.
Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes.
Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes.
Adjust seasoning to taste.
Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,.
Note:
I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.