"Hey, this is pretty good..."

When I hear that, I know I've won. 

I looove to cook, and I love to try new things; I happened to marry someone who is a little apprehensive when it comes to both of those things.  Cooking is like an art form to me.  It combines math and science and color and flavor...  When you combine 10 ingredients to make one, awesome creation, it's exciting!  I'm proud of what I've made, and I get anxious to show it off and get other people's opinions.  Sooometimes (sometimes.), I don't get the response I'm looking for.  Usually it's a half shoulder-shrug and a higher-octive "Yeah, it's good," which I follow up with a lowered-brow "...really?" and he responds with a "No!  I like it!"

Sure.

But eeevery once in a while, I get a "Heeyy...this is pretty good!"  A reaction that's not provoked.  It's natural.  And it's meaningful.

And so, because he enjoyed it, I will post a recipe that I made tonight for the first time.  One that I grew up with and that we will probably have again in the Whittle household.

(FYI- I'm not a measurer.  I'm an eyeballer.  So some of the measurements are best estimates.  If you like more onions, add more onions!  If you like more spice, add more spice!)

Mexican Chicken Corn Chowder
Makes about 6-8 servings

2 chicken breasts, cut into small cubes
1 large baking potato (OR several smaller potatoes), cubed
1/2 cup chopped onion
1 clove garlic, diced
3 tbsp butter
1 can chicken broth
1 1/2 tsp. cumin
1 tsp. crushed red pepper
2 cups frozen corn, OR southwest veggie mix (corn, black beans, peppers, etc.)
1 can creamed corn
1 can (4 oz.) diced green chilies
1 cup shredded cheese (Monterey jack or cheddar- whatever you're going for)
2 cups half and half
1/2-1 cup canned or fresh diced tomatoes (I used fire-roasted canned tomatoes with garlic)

Boil the potato in the chicken broth until the potatoes are soft.  Meanwhile, brown/saute the chicken and onion in butter until the chicken is no longer pink.  Add the garlic and saute for one more minute.  Add the chicken and onions to the potatoes and broth.  Add the cumin, crushed red pepper, and frozen corn, stir, cover and simmer for 5 minutes.  Add the creamed corn, diced chilies, cheese, tomatoes and half and half.  Stir frequently for another 5 to 10 minutes until heated through.

If you wanted, I'm sure you could top with some more cheese, sour cream or cilantro.  OR ALL THREE!

Yuummm!