Cheesy Mexican Chicken Corn Chowder

3 C. cooked shredded or cubed chicken

3 T. butter

1 C. chopped onion

3/4 C. chopped red bell pepper

1 rib celery, chopped

10 oz. frozen whole kernel corn

1 clove garlic, minced

3 T. all purpose flour

1/2 tsp. chili powder

1/2 tsp. cumin

1/4 tsp. pepper

2 C. chicken broth

1 C. half & half

4 oz. diced green chilies

1 T. fresh chopped cilantro (optional)

1 1/2 C. shredded Mexican blend cheese

salt to taste

Melt the butter in a dutch oven over med. high heat. Add the onion, bell pepper, celery and corn. Cook for 5 minutes, stir in the garlic and cook 1 minute longer. Sprinkle in the flour and seasonings, stir to coat the veggies. Whisk in the broth and half & half bring up to a boil and reduce the heat to medium. Add the green chilies, cilantro, chicken and cheese, cook till thickened and cheese has melted. Salt to taste before serving.