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Ingredients:

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* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 cup finely chopped cooked chicken
* 1 egg, lightly beaten
* 1/2 cup milk
* 2 tablespoons butter, melted
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1-3/4 cups all-purpose flour
* 1 teaspoon baking powder
* Oil for deep-fat frying

GREEN CHILI SAUCE:

* 1/3 cup butter, cubed
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon garlic powder
* 1/8 teaspoon ground cumin
* 1 can (4 ounces) chopped green chilies
* 1 cup milk
* Shredded cheddar cheese, optional

Method:

Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined.
In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Make reasonable size petty & drop in oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm.

In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.
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