Total Time
20mins
Prep 5 mins
Cook 15 mins

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!

Ingredients Nutrition

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

(2)
Most Helpful

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.

blakems May 10, 2008

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.

True Texas April 12, 2008

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