Fiesta Corn Chowder Recipe

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This mouthwatering chowder will add a bit of zip to any menu. With tomatoes, green chilies and Mexicorn, it’s a full-flavored soup that’ll chase away the chills.—Denise Hamilton, Birmingham, Alabama.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 pound process cheese (Velveeta), cubed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (11 ounces) Mexicorn, drained

Nutritional Facts

1 serving (1 cup) equals 262 calories, 14 g fat (9 g saturated fat), 36 mg cholesterol, 1,383 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.

Directions

  1. In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; cover and simmer for 4-5 minutes or until cheese is melted and soup is heated through. Yield: 8 servings (2 quarts).
Originally published as Fiesta Corn Chowder in Simple & Delicious January/February 2007, p27

Nutritional Facts

1 serving (1 cup) equals 262 calories, 14 g fat (9 g saturated fat), 36 mg cholesterol, 1,383 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.

Reviews for Fiesta Corn Chowder

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 13, 2014

Very good recipe. I added some leftover rice.

MY REVIEW
Reviewed Mar. 11, 2010

My husband and I liked this recipe, but I would have liked it better with some chicken in it. Will try again.

MY REVIEW
Reviewed Oct. 21, 2008

I add chunked onion and ham pieces to make this a full meal!

MY REVIEW
Reviewed Aug. 4, 2008

Okay, so I am the one who is spacey. I thought it said chicken but instead it's corn. My mistake, sorry! I must have thought it had chicken because of the broth, so...I think I will try it with shredded chicken.

MY REVIEW
Reviewed Aug. 4, 2008
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