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[quote=Anonymous]No actual recipe, but this resulted a couple of years ago when someone was staying with me and bought canned corn which turned out to be creamed corn after she opened it. No real proportions, but when I make it, it tends to expand to the size of my soup kettle. Approximate proportions as follow:

Dice a medium to large onion, smash a few cloves of garlic, dice a couple of celery ribs, saute in butter or oil until soft. 
Add diced green/red/yellow/orange pepper--equivalent to 1- 1.5 large pepper, saute until tender --different colors are great visually besides adding different pepper flavors
Then add:
chicken stock -- 12 oz
cans are 14 to 15 ounces, only drain the beans
whole kernel corn--1 can
creamed corn--1 can
black beans--1 can rinsed and drained, or about 12 ounces cooked black beans
(or pinto beans)
diced tomatoes (with or without chiles)
diced chile pepper--either a small can of jalapenos, otherwise I keep some chopped roasted poblano/jalapeno/Anaheim peppers in the freezer for this
diced or shredded cooked chicken--8 oz
chopped canned tomatillos (only because I was given a huge pile of tomatillos this summer and canned them all)
6 oz sour cream
8 oz shredded cheese --prefer sharp cheddar

season with ground red chili, cumin, Mexican oregano

I typically end up adding more of anything to balance things out, fill the pot, use up leftovers (also American process cheese, cream cheese, and/or plain yoghurt can be stirred in)

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