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From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: 1 cup (calculated without optional toppings) equals 197 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 756 mg sodium, 34 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.
Originally published as South-of-the-Border Chowder in Quick Cooking January/February 2006, p41
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Reviewed on Feb. 03, 2011 by katlaydee3
This was a good recipe. I served in with the Guacamole Chicken Wraps in the same issue. I made a few changes: used regular corn instead of creamed since I don't like it. I also cooked the bacon first, removed it to paper towel and cooked the onions in the bacon grease. I used the cooked bacon as a garnish, along with cilantro, sour cream and crushed tortilla chips. Next time I will eliminate the pearl onions as I did not like them in this particular recipe.
Reviewed on Dec. 26, 2009 by dhealy
Every time I make this recipe, my family loves it! The sour cream, cilantro and crushed taco chips makes for great toppings. I exclude the pearl onions...just our taste.
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