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South-of-the-Border Chowder Recipe
South-of-the-Border Chowder Recipe photo by Taste of Home

South-of-the-Border Chowder Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings

Ingredients

  • 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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

Nutritional Facts

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.

Reviews for South-of-the-Border Chowder

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 18, 2014 Edited Feb. 19, 2014

This is wonderful but I think it would have been just "okay" without the toppings - the toppings are what really put it over the top for me! We used shredded colby jack and chopped green onions in addition to the sour cream. Didn't have any pearl onions or cilantro but I bet the cilantro would have been a good addition. Also since one of my daughters is a vegetarian I used vegetable broth and served the bacon as a topping. To finish it off, try a drizzle of Sriracha. It can be hard to find a good potato soup recipe but this one is definitely a keeper for me!

MY REVIEW
Reviewed Feb. 3, 2011

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.

MY REVIEW
Reviewed Dec. 26, 2009

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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