Chicken Corn Chowder (TexMex style)

• 1 1/2 cups chopped onion
• 3 chicken breasts chopped
  
• 2 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (16 ounce) package frozen corn kernels, thawed
• 2 cups medium salsa (I used black bean and corn salsa)
  
• 1 (14.5 ounce) can chicken broth
• 8 ounces cream cheese, softened
• 1 cup milk

1. In a large saucepan, saute onions and chicken in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

I served with chips and cheese.

Whole Wheat Bread

Combine in mixer.:
3 cups hot water (allow to cool if too hot, I find that hot tap water works perfect if you let it sit for a few minutes to cool/warm your bowl)
2 TB yeast

1/4 cup powdered milk
1/4 cup sugar (or brown sugar, or honey)
2 tsp salt
6 TB oil

Allow yeast to foam/dissolve. (about 5 min)

Add:
5-6 cups whole wheat flour
4 tsp. dough enhancer
6 TB gluten

Continue adding another cup of flour. Add flour as needed and knead until ball forms on hook and sides of bowl are clean.

Place in greased bowl, turning to grease top. Cover and allow to rise until doubled in size, about 1 hour.

Roll out and form loaves. Cover and allow to rise again (about 1 hour). Bake at 350 for 25-30 minutes. Remove from oven and pans to cool. Butter tops while still warm.

Makes 2 LARGE, 3 MEDIUM or 4 SMALL loaves. (I use la crueset loaf pans and make 3 medium loaves)

You will never buy bread again. This is healthy, yummy and cheap to make!