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    You are in: Home / Recipes / Southwestern Corn Chowder Recipe
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    Southwestern Corn Chowder

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 25, 2009

      Very good and easy to make. I did change it up a bit because of what I had on hand. I used precooked chicken and 1/2 cup of frozen cut onions. I didn't cook them in oil. I just added them to the pan. I used 32 ounces of chicken broth and an 11 ounce can of corn (I'm not a fan of frozen veggies). I also only had green pepper so I used a cup of that. Everything esle I followed. This had just the perfect amount of heat for me. I am a whimp when it comes to spicy but this was just right. I did top our servings with mexican blend cheese. Very good and even better when it sat and the flavors melded.

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    • on November 16, 2008

      This was great, definitely quick and easy to prepare as others have mentioned. I made my own picante sauce to use. The soup was really nice - warm and filling, with a wonderful flavor. Thanks for sharing!

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    • on June 18, 2008

      Excellent soup - made for a wonderful supper soup. Made as posted with great results. Served with crusty rolls. Have added this to my soup collection. I love 'Southwestern' soups! Thank you for sharing.

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    • on April 17, 2008

      DH said "two thumbs up, five stars & five yee-haas" :lol:. This was magnificent & so easy to make. I followed the recipe with a couple of changes - no cumin in the cupboard, so added a healthy dose of Mexican Chili Powder, used a jar of medium chunky salsa instead of picante sauce & added a little dried cilantro instead of fresh. We both loved this recipe & it will be a regular, easy meal for us. Thanks Scarlett for sharing this keeper.

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    • on April 02, 2008

      Delicious! We really loved this quick and easy corn chowder. Next time, I think that I might use only half of the amount of cumin called for in the recipe. I'm a huge lover of cumin and thought it was fine, but others in my family thought it was a little too overpowering. This chowder would also be great topped with crushed tortilla chips. Thank you for sharing this wonderul recipe. *Made for PAC Spring '08*

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    • on April 01, 2008

      I made this recipe exactly as written with no deviations. This is a great recipe! I made Buffalo Wing Lettuce Wraps as an appetizer and then served this delicious soup. It left us with that warm, satisfied feeling in the tummy you get when it's chilly out and you are tired and you just want to relax. I did remove my portion of the soup before I added the cilantro at the very end, as I detest it. However, I tasted hublet's portion and it was really good.

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    • on February 19, 2008

      Very, very nice chowder! I pretty much followed the list of ingredients, but did double the amount of corn that the recipe called for, & also used a mile picante sauce! A keeper for sure! [Tagged, made & reviewed for Newest Zaar Tag, 08A, cooking game]

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    Nutritional Facts for Southwestern Corn Chowder

    Serving Size: 1 (333 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 181.1
     
    Calories from Fat 38
    21%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 39.1 mg
    13%
    Sodium 611.0 mg
    25%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 2.2 g
    8%
    Sugars 2.6 g
    10%
    Protein 20.3 g
    40%

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