Southwest Chowder

Submitted by Good Vibe Goddess

"A Quick Cooking recipe.... I'm a bit surprised I didn't find this already posted. I love chowders in the fall and winter when the weather is chilly!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 10

ingredients

• 1⁄2 cup onion, chopped
• 4 slices bacon, diced
• 2 tablespoons flour
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• 1⁄8 teaspoon garlic powder
• 1 (32 ounce) package frozen southern style hash brown potatoes
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 ounce) can cream-style corn
• 1 (11 ounce) can mexicorn, drained
• 1 (4 ounce) can diced green chilies
• sour cream (optional)

directions

1. In a Dutch oven or soup kettle, saute onion and bacon until crisp.
2. Stir in the flour, cumin, chili powder and garlic powder.
3. Bring to a boil, cook and stir for 1 minute or until thickened.
4. Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
5. Reduce heat and simmer, uncovered for 10 mintes or until heated through.
6. Garnish with sour cream if desired.

Reviews

[blakems]

The 1st recipe I ever chose to that was aweful!. The ingredients sounded tempting to me but the chowder was very bland and had a "turn off" texture. Good thing I didn't double the recipe it like I almost did.

 

[True Texas]

Nice smokey Mexican flavor from the cumin, bacon and chili powder. Next time I will cook my bacon almost done before I add the onions. It seemed like they were getting over cooked and the bacon was not yet crispy. This is a nice thick chowder, I will make again for winter meals.