South-Of-The-Border Corn Chowder

Chef TanyaW's Note:

A great recipe that's easy to make and tasty. Great for fall and winter weather. I cut this from the newspaper many years ago (I find many of my favorite recipes came from a newspaper, though I don't collect them anymore). Enjoy!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 1/2 tablespoons vegetable oil
• 2 cups onions, chopped
• 4 cups hash browns, Southern Style or potatoes cut ~ 3/8-inch dice
• 2 teaspoons garlic, minced
• 3 (16 ounce) cans chicken broth
• 7 ounces green chilies
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 cups frozen corn
• 1 cup half-and-half
• bacon bit, or cooked, crumbled bacon
• cheese (optional)
• sour cream (optional)
• tortilla chips (optional)

Directions:

1. Saute onion, garlic, and potatoes until lightly browned.
2. Add everything except corn, bacon, and half-and-half.
3. Cook covered 5 minutes.
4. Add corn and cook 5 more minutes.
5. Remove from heat and add half-and-half.
6. Mix in a dollop of sour cream and cheese if you like (I love it as is).
7. Garnish with bacon bits or crumbled bacon.
8. May throw in some crushed tortilla chips of Fritos as well.
9. Note: I use a heaping measures of garlic, cumin, and chili powder for extra flavor.
10. Enjoy!