Tex-Mex Corn Chowder

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Heres a quick and tasty soup to heat you up in the middle of winter!

Ingredients Nutrition

Directions

  1. In a large soup pot saute the onions in oil until almost translucent.
  2. Add the broth and remaining vegetables except corn.
  3. Simmer for 45 minutes.
  4. Add the corn and simmer for 10 minutes more.
  5. Add the cream and milk.
  6. Turn heat up to medium but do not boil-you want a hearty simmer.
  7. Remove from heat and pour into a soup tureen.
  8. Offer pepper, cilantro and cheese at the table.

Reviews

(2)
Most Helpful

I adjusted this recipe based on the last review. I added one can of creamed corn, 2 t chili powder, one green pepper diced, 1 t garlic powder, and 3T white flour. The result was much lauded by my fiance. It has a good heat while maintaining a nice sweet corn flavor.

Schnecke August 19, 2006

This recipe was alright. It came out very bland and needing "something." I ended up adding a lot of different spices such as cayene, chili powder, corriander, salt, garlic/onion powder, just to add something to it that seemed missing. I even added chicken stock and some pieces of leftover roast chicken for flavor. I would suggest adding clam broth to this too. I added the cilantro right to the soup to give it more flavor also. It seemed like a great recipe but realy needed more flavor.

applee September 20, 2004

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