Southwestern Corn Chowder

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

• Ready In: 35 mins
• Serves: 10

Ingredients

• 3  tablespoons butter
• 1  medium onion, chopped
• 1 (14 ounce) can chicken broth
• 5  cups milk
• 1 (32 ounce) bag frozen cubed hash brown potatoes
• 1 (16 ounce) jar mild salsa
• 1  lb Velveeta Mexican cheese, cubed
• 1 (15 ounce) can  cream-style corn
• 1 (15 ounce) can whole kernel corn
• 2 (15 ounce) cans black beans, rinsed and drained

• to top soup

•  crushed  corn chips
•  chopped green chili

Directions

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.