#whole kernel corn

Ingredients

1 can (14.5 oz) whole kernel corn, drained

1 tbsp white sugar

1 tbsp cornstarch

1 tsp salt

1 cup milk ( a little less than, actually )

4 tbsp unsalted butter, melted

3 eggs, separated into yolks and eggs

Instructions

0. Preheat oven to 350°F. Grease a baking dish (I recommend 11x7-inch)

1. Put the corn, sugar, cornstarch, and salt into a bowl. Add milk and melted butter.

2. Separate eggs, putting egg yolks into the above mixture and egg whites into a separate bowl.

3. Combine all ingredients that aren’t egg whites until generally homogenous.

4. Beat egg whites until they form stiff peaks. Careful not to overbeat.

5. Fold the egg whites into the other ingredients.

6. Dump mixture into baking dish and bake for 35 to 40 minutes. Top should be slightly browned.

Chef’s Note: This makes a whole lot, so either be prepared for a lot of flavorful leftovers, or invite people over. Also, try to make sure you grab a lot of the solid foods on the bottom of the pot when serving

*Updated Jan 4, 2021

Ingredients

3 tbsp butter

1 tsp minced garlic  (~ 1 clove garlic)

1 medium onion, finely chopped (yellow or white onion)

2 tbsp all-purpose flour

10.75 oz can cream of chicken soup

1 cup prepared salsa, mild or spicy   ((or crushed tomatoes))

4 boneless, skinless chicken breasts, boiled, drained and shredded     ((  substitute two 12 oz (7 oz drained) cans chicken  ))

15 oz can black beans, drained

15 oz can kidney beans, drained

15 oz can whole kernel corn, drained

2 tsp tsp chili powder

one packet (~ 1 tbsp) fajita seasoning (or, really any mexican seasoning)

4 to 5 cups chicken broth or vegetable broth

3 to 4 cups milk or half-and-half

1/2 cup sour cream (for topping)

8 oz Monterey Jack, shredded (for topping)

8 oz sharp Cheddar, shredded (for topping)

One 16-ounce bag tortilla chips (for topping)

Instructions

** This makes a large batch, so if possible, have a lot of people, or make a half batch

1. Melt the butter in a large pot (5 qt pot minimum) over medium heat. Add the garlic and the onion. Saute until onions are softened, 5 minutes.

Note, if you use a 5 quart, everything just barely fits.

2. Add the flour and stir well, cooking for 1 minute more. Turn heat off for your safety.

3. Add cream of chicken soup, salsa, chicken, beans, corn, chili powder, and fajita seasoning. Add the broth and the milk. Continue to simmer over low heat for 15 minutes. Stir every so often.

It will take a while to get it to simmer (it took me 17 minutes to get characteristic bubbling). Check the edges of the pot-soup interface for bubbles. Total, it took me 33 minutes of heating.

4. Ladle soup into bowls and dollop sour cream in. Sprinkle both cheeses on top.