Southwest Chowder

12 ingredients
6 steps

Ingredients

  • 1/2 cup onion, chopped
  • 4 slices bacon, diced
  • 2 tablespoons flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 (32 ounce) package frozen southern style hash brown potatoes
  • 2 (14 1/2 ounce) cans chicken broth
  • 1 (14 ounce) can cream-style corn
  • 1 (11 ounce) can mexicorn, drained
  • 1 (4 ounce) can diced green chilies
  • sour cream (optional)

Directions

  1. 1
    In a Dutch oven or soup kettle, saute onion and bacon until crisp.
  2. 2
    Stir in the flour, cumin, chili powder and garlic powder.
  3. 3
    Bring to a boil, cook and stir for 1 minute or until thickened.
  4. 4
    Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
  5. 5
    Reduce heat and simmer, uncovered for 10 mintes or until heated through.
  6. 6
    Garnish with sour cream if desired.

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