Southwestern Corn Chowder

Total Time
Prep 10 mins
Cook 25 mins

Delicous and quick to make. Better flavor than expected from a recipe made of convience foods. Clipped from the Grand Rapids (Michigan)Press.

Ingredients Nutrition


  1. In a medium stockpot, melt the butter, and then sauté the chopped onion.
  2. Add the chicken broth and milk, then the potatoes.
  3. Bring to a boil, turn heat to low and simmer until potatoes are tender.
  4. Stir in the cheese, both corns, salsa and black beans.
  5. Heat over low heat until serving temperature.
  6. Stir occasionally so soup does not scorch.
  7. Top each bowl with the crushed con chips and chilies.


Most Helpful

WONDERFUL!! My hubby even liked it!! Used frozen mexi corn and creamed corn. Added with broth, milk and potatoes so corns could melt and cook. Subbed rotel for the salsa and doubled the Velveeta. Also added 1-2 lbs. shredded chicken. YUMMY!! Would be GREAT with crawfish (or crayfish if you're not from the South)!! Thanks DJM!!!

MS_Spice December 22, 2006

Definately a favorite! This recipe is easy to follow, make a lot and tastes wonderful. Thanks for sharing it.

Indiana Debbie January 16, 2005

What a wonderful soup! It's easy, inexpensive, and delicious. It also makes a HUGE amount, and as a result, I have several individual servings in my freezer that will make wonderful lunches. The only change I made was to leave out the black beans, only because I'm not fond of them. I used a Pace's medium heat salsa along with the Mexican Velveeta, giving me the perfect amount of heat. Thanks for a recipe that will be made several times this winter.

Vina October 14, 2003

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