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.
- 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).
Originally published as South-of-the-Border Chowder in Quick Cooking January/February 2006, p41
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