Southwest Chowder

READY IN: 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven or soup kettle, saute onion and bacon until crisp.
  • Stir in the flour, cumin, chili powder and garlic powder.
  • Bring to a boil, cook and stir for 1 minute or until thickened.
  • Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
  • Reduce heat and simmer, uncovered for 10 mintes or until heated through.
  • Garnish with sour cream if desired.
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