Mexican Corn Chowder

Name: Mexican Corn Chowder
Ingredients: 16 oz. frozen white corn; 2 Tbsp. vegetable oil; 2 tsp. minced garlic; 2 small cans green mild chiles, chopped; 1 c. fresh tomatoes, chopped; 2 c. cream (I use milk); 1/8 tsp. hot salsa; 2 Tbsp. unsalted butter; 1 c. chopped onion; 2 Tbsp. flour; 3 c. chicken broth; 12 oz. Velveeta cheese

12 ingredients

9 steps

Ingredients

16 oz. frozen white corn
2 Tbsp. vegetable oil
2 tsp. minced garlic
2 small cans green mild chiles, chopped
1 c. fresh tomatoes, chopped
2 c. cream (I use milk)
1/8 tsp. hot salsa
2 Tbsp. unsalted butter
1 c. chopped onion
2 Tbsp. flour
3 c. chicken broth
12 oz. Velveeta cheese

Directions

1

Heat oil and butter in Dutch oven.
2

Add onion and saute until soft.
3

Add garlic and saute 1 minute.
4

Add flour and stir another minute.
5

Add corn, chiles, tomatoes and broth.
6

Bring to a boil and simmer for 15 minutes.
7

Stir cream/milk and cheese into soup and cook over low heat until cheese melts.
8

Do not boil.
9

This can be made the day before and reheated slowly, stirring constantly.