'Tis the season for milk and eggs. With Mike and I gone for three days, the milk filled up the frig, so now we're being creative and trying to figure out how to use it all. I looked in the freezer last night and saw corn, so Creamy Southwest Corn Chowder was born!
1/4 pound butter (1 stick)
1/4 cup of flour
quart goat milk (can substitute whole milk from store)
1 pound corn
2 cups shredded potatoes (fresh or frozen)
1 cup salsa
1 t. garlic powder
1 t. onion powder
1/2 t. salt
Melt butter in a saucepan and whisk in flour. Let bubble a minute or so while whisking and add milk. Continue stirring over medium heat. When it starts to thicken and bubble, add remaining ingredients, turn heat to low and let simmer 10 minutes. Serve with crushed tortilla chips on top as garnish, if desired.