South-of-the-Border Chowder Recipe
- 1/2 cup chopped onion
- 4 bacon strips, diced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1 package (32 ounces) frozen cubed hash brown potatoes
- 2 cans (14-1/2 ounces each) chicken broth
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (11 ounces) Mexicorn, drained
- 1 can (4 ounces) chopped green chilies
- 1/4 cup pearl onions
- Sour cream and minced fresh cilantro, optional
- In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened.
- Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired. Yield: 10 servings (2-1/2 quarts).
Reviews for South-of-the-Border Chowder(2)
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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.
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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