Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."
My grandmother and mother made this dish to warm their families during the cold winter months. Nothing chased away a chill like this chowder! Now when it's cold and damp outside, I make this dish and think of these days. Everyone in my household enjoys the delicious warmth of a steaming bowl of Corn Chowder.
I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals.
It serves the two of us generously. If there's some left over, I freeze it for another time.
-Joan Baskin, Black Creek, British Columbia
"I used to cook for a tearoom, and this rich, sunny-colored chowder was a customer favorite," reports Isabel Kublik of Saskatoon, Saskatchewan. "It's a snap to make in the microwave because there's no scorching."
Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.
Cream gives richness to the canned items that make up this satisfying chowder. "I sometimes make it in the slow cooker, so it can simmer while I finish work around the house," informs Karen Johnston of Syracuse, Nebraska.