Monday, January 25, 2010

Make It Cheap Monday - Kickin' Corn Chowder

I'm starting a new feature on here - Make It Cheap Monday. Each week I'll feature a new recipe that will help you save a some cash at the grocery store since it seems that more and more people are looking for meals that are budget-friendly. Personally, I know that I get excited when I realize that dinner not only cost a few bucks but was also really tasty.

The first Make It Cheap Monday meal comes from Reagan over at Where is the ME in Mommy? She does some great posts focused on helping women be the best wife and mother they can be. I just love all the creative ideas she has for easy activities for children.

Anyhow, a week or so ago, she posted this recipe. It just so happened that right around the same time my husband requested that I make a "creamy soup" so trying this recipe out seemed perfect! Why wait a week? Well, I happened to misplace my camera and food blogging just isn't the same without photos.

And so, without further misplaced-camera-ado, here it is!

Brown chicken, onions and garlic in 3 tbsp. butter. You know a recipe is going to be good if it calls for browning something in butter instead of oil.

Add cumin and broth. It smells fantastic at this point. Delightful, in fact.

Bring to a boil.

Cover, reduce heat and simmer.

Add half and half, cheese and creamed corn. Stir constantly until cheese is melted.

Fold in the tomatoes.

I added a bit of spinach to my chowder - it's entirely optional.

Serve away! This is comfort food at it's finest. I'm currently trying to decide if it would be terrible for me to go back and have seconds.

It's looking like a loosing battle at the moment.

Rilda's Kickin' Chicken Corn Chowder
Serves about 6 (Printable Recipe)

1 1/2 pounds of boneless skinless chicken breasts, cut into bite-sized pieces ($2.54)
1/2 c. onion ($0.25)
1 clove of garlic, minced ($0.05)
3 tbsp. butter ($0.20)
1 cup chicken or vegetable broth
1 tsp cumin ($0.10)
2 c. half and half (or whole milk) ($0.50-1.00)
2 c. Monterey Jack cheese, shredded ($1.25)
1 can cream style corn ($0.97)
2 cans Rotel tomatoes, drained ($0.84)

In a large pot, brown chicken, onion, and garlic in butter until chicken is no longer pink in the middle.
Dissolve bouillon cubes in hot water.* Add to the pot along with cumin. Bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes.

Add half-n-half, cheese, and corn. Cook, stirring constantly over low heat until cheese is melted. Stir in drained Rotel tomatoes and serve.

Total Cost: $6.64 for 6 servings! That's $1.09 per person!

*Money Saving Tip: You can easily make your own broth to substitute for the bouillon cubes and water. Just boil at least two seasoned chicken breasts/legs/thighs in water until cooked through and you'll have a pot full of broth. Or, if you have a slow cooker, just place a couple chicken breasts/legs/thighs in there with spices, cover with water and cook on low heat until chicken is cooked through. If you want to make chicken stock, just use chicken that still has the bone in it. I always freeze the broth/stock so I can have FREE broth/stock on my hands whenever I need it. Also, if you refrigerate the broth/stock before using it or putting it the freezer, the fat will rise to the surface and can be easily removed with a spoon.

Question of the Week: Do you have a fabulous and affordable recipe that you would like to see featured on there? Just send me an e-mail at and you might see it on here!


  1. Wow--You did a much better job covering this than I did. I'm going to my blog right now to put a link to this so people can see photos and money saving tips. Thanks! You're my favorite cook (and I can't wait to cook WITH you in your new kitchen--wherever it is).

  2. I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you're interested. (

  3. YUM! I've been meaning to make Ina Garten's recipe for corn chowder and I always forget.


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